| 1. |
Cut chicken into bite size pieces or thin slices. |
| 2. |
Sprinkle with corn starch, sea salt and pepper. Let sit for 10-15 minutes. |
| 3. |
Heat 1/2 of olive oil. Add chicken cook until done and golden. Remove from wok. |
| 4. |
Add remaining oil to wok; heat. Add garlic. vegetables and stir fry. |
| 5. |
Add lemon juice, vinegar liquid amino acids (better than soy sauce) and spices. |
| 6. |
Add dash of chili oil. Stir fry a few minutes. |
| 7. |
Return chicken to wok to reheat and until vegetables are done to liking. |
| 8. |
Serve alone or with yaki soba noodles or rice. |
