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chicken sliced in thin strips
rice
onion
green bell pepper
carrot
green beans garlic salt
soy sauce
I would use real garlic, not garlic salt. I would also use salt (usually sea or kosher) and freshly ground black pepper. I probably wouldn't use soy sauce, but I wouldn't recommend your leaving it out. I would not add the chicken until the onion, carrot, green pepper and green beans are fully cooked.
Make a sauce out of garlic, ginger, soy, chili-garlic sauce, rice wine vinegar, a little sugar and cornstach. Stir-fry the vegetables and chicken, then add the sauce at the end for a few minutes until it thickens.
Everyone beat me to it! The secret to delicious Chinese flavor is the combo of soy sauce, sugar, garlic and ginger. When I learned to cook Chinese food, the book said to flavor the oil with garlic and ginger by frying slices in oil, and then discarding the slices. Then cooking the meat and whatnot in the flavored oil.
Using the ingredients you have, you can just add some ginger and sugar to taste. Oh and oil. Fried food is tasty. If you want to get extra special, you can add a touch of toasted sesame oil at the end.
Turmeric goes nicely with ginger. & I usually make rice wuth chicken stock instead of water. I sometimes use oyster sauce to add flavor to stir fry. Or a bit of chunky peanut butter to the oil.
I have yet to try coconut aminos, but hear good things.
chicken sliced in thin strips
rice
onion
green bell pepper
carrot
green beans garlic salt
soy sauce
I would also ( 86 ) Garlic Salt. Fresh or Garlic Powder
I would also ( 86 ) Soy Sauce and replace that with Marcella Wine
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