This recipe is so easy but it is also equally delicious. Once you have everything prepped it takes a mere 5 minutes to cook. While I used chicken, the recipe is equally good with nearly any other meat, poultry, or seafood; it can also be made vegetarian–sans meat–by substituting the meat with tofu, tempeh, seitan, or using just vegetables (and replacing the chicken broth with vegetable broth). It’s also a great way to use up leftover meat or poultry.
Chicken and Vegetable Stir-Fry
Makes about 4 servings
3/4 cup chicken broth
2 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
3 thin slices ginger
1 clove garlic, sliced thin
1 pound mixed vegetables
8 ounces cooked chicken
In a small bowl, combine the broth, soy sauce, cornstarch, sugar and salt, then set aside. Heat the oil over high heat in a large skillet. Add the ginger and garlic, cook for a couple of minutes, then add the vegetables and chicken; stir-fry for a few minutes. Stir the broth mixture and add it to the stir-fry. Cook for a couple of minutes, until the sauce is thickened and the vegetables are cooked to your liking.
Urban Simplicty 