Cut cooked lean meat or skinless chicken into bite-sized pieces (approx. 2 cups). Prepare about twice as much bite-sized chopped vegetables (carrots, celery. red or green peppers, broccoli, onion, mushroom, etc.,) or use frozen mixed vegetables.
In a large frying pan, heat 1-2 tablespoons of oil. Add vegetables and cook until tender-crisp, stirring constantly. Get to know the different cooking times of vegetables since some take longer than others to cook. For example, add onions and cook for about 2 minutes, then add broccoli for about 4 more minutes, then add red or green pepper and cook for about 2 more minutes.
Add 1/2 cup of water or reduced sodium broth to the vegetables. Stir in a mixture of 2 tablespoons cornstarch and 1 1/2 tablespoons lower sodium soy sauce. Stir until it thickens.
