Hey here's a your stir fries taste way better without adding a bunch of extra calories

Hey here's a your stir fries taste way better without adding a bunch of extra calories. This is about a pound and a half of boneless skinless chicken thighs that I've cut into bite-size pieces. One garlic clove, a little bit of ginger, some black pepper. Then just a light splash of vinegar. I'm using white distilled vinegar. Then just wrap and stick it in the fridge. But then we're cutting our vegetables. First I have I've already peeled. I'm gonna cut the middle, then turn it, cut it straight through the middle again. Keep going until it gives little petals. Then with the broccoli, we can like this, pick my hands, the florets off. This will give us whole florets and less of these crumbly tops. Don't forget the stem. Now on these snap peas, there's this curvature on the inside. There's like a fibrous string. So you pinch the top and pull the string right out. Into this bowl, we're gonna add four minced garlic cloves, a few tablespoons of soy sauce, some more vinegar. And this is optional, but just a little drizzle of honey. Oh, wait a second. I almost forgot a little bit of sesame oil to sweeten this. But if you think of the honey as a seasoning, it'll bring the perfect balance to your salty and your sour. But before we cook anything, we're gonna dust our chicken with just a little bit of cornstarch and just a touch of baking soda. Now I'm gonna do this in a hot wok. You can absolutely do this in a saute pan. A little bit of oil. Then add your coated chicken. Then add your coated chicken. Spread your chicken around as best you can in your wok or your saute pan. But both the cornstarch and the baking soda are natural meat tenderizers and are gonna crisp up as we stir fry this. Couple minutes, your chicken will have some colour on it. You can give it a stir and check that out. It almost looks like fried chicken. Turn your chicken as needed or until it's fully cooked. Maybe five, six minutes. Then up out of here into a separate container. Heat in with my shallots and green onions. And I'm gonna switch to a different utensil. As these cook for a couple minutes, break up your shallot layers and they'll start to blister. Then move these to the side and in with your other vegetables. When cooking stir fries like this, I like to use vegetables that I like to eat raw. This way I can cook them just long enough, but still really nice and crunchy. But once you get a little bit of colour on your vegetables, in with your chicken and our beautiful sauce. Because another thing that cornstarch does is thicken liquids. So now each one of our chicken nuggets is perfectly glazed in our delicious sauce. And follow me how you're making stir fries from now on.