1/4 cup honey
2 tablespoons rice vinegar
2 tablespoons light soy sauce
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breast or thighs, sliced into 1/4-inch strips
1/4 cup minced peeled fresh ginger
2 garlic cloves, minced
vegetables


In a small bowl, stir together honey, vinegar, and soy sauce. Heat a large skillet or wok over high until hot. Add vegetable oil, ginger, and garlic to skillet until fragrant, 30 seconds. Add chicken and cook for 2 minutes; transfer to plate. Add vegetables and cook for approximately 5 minutes. Add soy mixture and bring to a boil. Return chicken to skillet and toss until sauce thickens and chicken is cooked through, about 3 minutes. Serve over rice or oriental noodles and garnish with fresh cilantro leaves (optional).

(This makes 6 large rice bowls)
1 bottle Yoshida's sauce 4 chicken breasts
1 head broccoli, florets only, chopped 1 medium zucchini, diced
2 carrots, shredded 1/4 c. celery, sliced (optional)
1/4 c. red pepper, finely chopped 1 tsp ginger
1 clove garlic, minced 1-2 tsp red pepper flakes
5 c. white rice, cooked

Place the chicken into a ziploc bag and pour about 1/3 of the bottle of Yoshida's. Squeeze all the air out of the bag, seal, and place on a plate or in a bowl and refrigerate for at least 3 hours. (I did this for you, just thaw the chicken, veggies and sauce before beginning).

Remove chicken from the fridge and either BBQ or bake (at 425 for about 25 min) until cooked through. After fully cooked, cut up into small cubes (wrap in tin foil to keep warm if needed).
In a large skillet, stir fry broccoli, zucchini, carrots, and red pepper (and optional celery) in a little bit of the Yoshida's sauce until all veggies become tender.
Pour remaining Yoshida's sauce into a small saucepan. Add ginger, garlic, and red pepper flakes (I did this already too). Bring to a boil, then reduce heat and simmer on low until ready to serve (stirring often).
Serve by layering 1 c. of rice in each bowl, 1/4 of the veggies (more or less), 1/4 of the chicken, then about 1/4 c. of sauce (more or less) drizzled over the top of each bowl.

1 pkg. ( 10 oz ) frozen broccoli, partially thawed
� lb. flank steak, thinly sliced across the grain
2 tsp. cornstarch, divided
1 tsp. sugar, divided
� tsp. ground ginger
1 Tbs. soy sauce
1 small can sliced mushrooms, drained
1 clove crushed garlic
5 Tbs. oil
1 � tsp. salt, divided

In small bowl, combine 1 tsp. cornstarch, � tsp. sugar, ginger, soy sauce, 1 � tsp. water and garlic. Blend well. Pour over beef, toss with hands and set aside.

Preheat wok or heavy skillet, pour in 2 Tbs. oil. Add beef, stir-fry 1 minute until meat loses red. Return to bowl.

Heat remaining oil in wok. Stir fry broccoli and mushroom for 2 minutes. Add salt, remaining sugar, 2 Tbs. water and mix well. Cook 1 minute, stirring occasionally. Add meat, cook and stir. Blend remaining cornstarch with 1 Tbs. water. Add to wok and cook, stirring until thickened.

From frozen:

Thaw all ingredients. In lightly oiled skillet heat beef strips until warm. Remove from skillet. Add broccoli and mushrooms and heat through. Add 2 Tbs. water to the bag of salt/sugar. Pour over broccoli and mushrooms. Add meat to skillet. Add 1 Tbs. water to the bag of cornstarch, pour over meat and cook, stirring until thickened.

Ingredients:
2 T oil
1 med onion, chopped
1 pkg frozen broccoli
1 can sliced water chestnuts, drained
1 lb boneless beef sirloin, cut into strips
5 cloves garlic, chopped

Sauce:
1/3 C soy sauce
2 T brown sugar
1 T cornstarch
1 T water

Cooked rice

Directions:
1. Cook rice.
2. Combine sauce ingredients and mix together; set aside.
3. Heat 1 T oil in wok over high heat. Cook broccoli, onion, and water chestnuts 4 minutes until crisp and tender. Remove from pan and set aside.
4. Pour remaining 1 T oil into skillet. Heat. Cook and stir beef and garlic until beef is cooked through.
5. Add onion, broccoli, water chestnuts, and sauce mixture to wok. Cook until heated and sauce is thickened.
6. Serve over rice.

Ingredients:
4 boneless, skinless chicken breasts cubed
1 can Masaman curry paste
2 cans coconut milk
1 bag Wok Bali frozen vegetables
cooked rice or noodles

Directions:
1. Cook chicken; set aside.
2. Combine curry paste and coconut milk in large saucepan on medium heat. If you like strong curry, use just one can of coconut milk. Bring it to a low boil. Lower the temperature so it doesn't burn.
3. Add the chicken.
4. Add the frozen bag of vegetables and cook for about 6 minutes or until tender.
5. Serve over cooked rice or noodles.