Easy Asian Chicken Stir Fry
Adapted from P. F. Chang’s Chicken Lettuce Wraps
“Secret” Stir Fry Sauce:

• 1/2 cup water
• 4 tbsp Tamari or  soy sauce
• 4 tbsp rice wine vinegar
• 2 tbsp red chili paste
• 1 tbsp honey
• 1 tbsp lemon juice
• 1/8 tsp sesame oil
• 1 tbsp Dijon or hot mustard
• 3 garlic cloves, crushed
• 1+ tsp salt
• 1/2 tsp freshly ground black pepper, or white pepper

Chicken & Veggies:

• 1-1.5 pounds boneless chicken breast, sliced into strips or pieces/cubes
• 1-2 tbsp olive oil
• 1/2-1 cup water (as needed)
• 1 large yellow onion, sliced- any shape
• 2 large carrots, cut into 1/2 inch thick rounds
• 1 large broccoli floret, cut into pieces
• 2 cups Shiitake mushrooms
• Additional 1/2 cup water

Directions:
Prepare “Secret” Sauce by combining all ingredients in a medium sized bowl. Mix well and set aside.
Heat a large skillet on high. Pour in the olive oil and chicken, adding the water as necessary to keep chicken from sticking to pan. Heat until chicken pieces are almost completely cooked through, stirring frequently.
When chicken is almost done, but slightly still pink, remove from heat and cover. Let stand. (The chicken will steam and be very tender by doing this.)
In another medium skillet, cook onions, carrots, broccoli, and water, about 5 minutes until slightly tender. Stir frequently. Add in 4 tablespoons of “Secret” Sauce, mixing well with vegetables. Continue to cook vegetables until desired tenderness, about 10 to 20 minutes, covered.
When vegetables are finished cooking, add to the chicken and return skillet to heat. Pour the remainder of the “Secret” Sauce into the chicken and veggies. Stir well and heat for additional 5 minutes.
Serve hot.