Chicken Stir Fry

My husband, Todd, says I make "Rockin' Stir-fry," so here is the recipe I created tonight.

Ingredients:
1.5 lb boneless, skinless chicken breast, cut into bite size pieces
Marinade:
3-6 cloves garlic, minced
2 T light soy sauce
2 T Tarragon vinegar
4 T warm water
1 T creamy peanut butter

4-6 cups mixed chopped vegetables, such as onion, asparagus, zucchini, bell pepper, whatever you like and have on hand

Olive oil
3 T cornstarch + cold water and another splash of soy sauce

Cooked Rice

Directions:
Whisk together the marinade ingredients and toss in the chicken, set aside while you stirfry the veggies in the olive oil in your largest skillet or wok.  Once the veggies are cooked to your taste/texture, pour out into a bowl and reheat the skillet until it's rockin' hot.  Throw in the chicken and marinade and cook until just done.  Add the cooked veggies and mix well.  Whisk together the corn starch, water, and a touch of soy sauce.  Make a well in the center of the stir fry and poor in the thickener/sauce.  Once the sauce starts to thicken, stir everything together and serve over the rice, perhaps with some chopped peanuts or chow mein noodles over the top.

*Note: my new favorite way to cook white rice is to boil a big pot of water as for pasta.  Then, I add the rice and boil for about 15 minutes until it is done and then drain in a colander.  This makes for a nice fluffy rice that is not gooey or sticky or clumpy.  Very good for stir fries and fried rice dishes.