Really Simple (and really delicious) Stir-Fry Recipe


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.

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