chicken stir fry

For the sauce:
1 Tbsp soy sauce
1 fresh lime
2 Tbsp water
1 tsp cornstarch.

For the Stir Fry:
1 lb skinless, boneless chicken breast, sliced thin
salt, to taste
1 Tbsp canola oil
2 tsp fresh garlic, minced
1/4 tsp ground ginger
2 cups vegetables (You could use anything you have leftover; we like snap peas and carrots though)

If you plan to serve it over rice or noodles, start those first. Combine soy sauce, lime juice, water and cornstarch in a small bowl, mix together and set aside. Season chicken lightly with salt. Heat a large wok or fry pan over high heat. When it is very hot, add half of the oil, then add the chicken. Stir fry, stirring occasionally until the chicken is cooked through and browned, about 3-4 minutes. With a slotted spoon, remove the chicken and set aside. Reduce heat to medium.

Add the remaining oil to the wok; add the garlic and ginger, stir for 20 seconds. Add the veggies, stirring over medium high heat until tender crisp, about 3-4 minutes.

Return the chicken to the wok, add the soy sauce-lime mixture, mix well and cook another 30 -60 seconds. Serve immediately.