This stir-fry tastes great with any type of vegetable – fresh, frozen, or canned. You can also use boneless chicken thighs, lean pork or your favorite lean meat.
Makes about 4-6 servings.
| Amount (imperial) | Ingredients | Amount (metric) |
| ¾ cup 2 tbsp 1 tsp 2 tsp ¾ lb. 4 cups 2 tbsp 1 6 2 tsp |
Homemade chicken stock or homemade vegetable stock* Soy sauce Sugar Cornstarch Boneless chicken breast or thighs Mixture of vegetables** Vegetable oil Onion, cut into thin wedges Cloves garlic, minced*** Minced ginger**** |
188 mL 30 mL 5 mL 10 mL 340 g 1 L 30 mL 1 6 10 mL |
*See Homemade Chicken Stock recipe on the next page or use store-bought chicken broth or bouillon cubes.
** Use any vegetables you have on hand such as carrots, broccoli, peppers or try frozen vegetable blends.
*** 6 garlic cloves can be substituted with ¾ tsp. (4 mL) of garlic powder.
****2 tsp. of minced ginger can be substituted with ¼ tsp. (1 mL) of ginger powder
Directions:
- Place the stock, soy sauce, sugar and cornstarch in a small bowl. Whisk together and set this sauce aside.
- Cut the chicken into thin strips.
- Using a clean cutting board, slice the vegetables into bite-sized pieces.
- Heat just half of the oil (1 tbsp.) in a large fry pan. Add the chicken to the pan and stir-fry until the chicken is no longer pink inside. Remove from pan and put on a clean plate.
- Heat the rest of the oil (1 tbsp.) in pan. Add the onion, garlic and ginger. Stir-fry for one minute.
- Add the other vegetables, starting with the firm ones, then add the medium and soft vegetables one to two minutes later.
- Add the chicken and stir-fry for one more minute to heat through.
- Add the sauce to the same pan, stirring constantly until clear.
- Serve on brown rice or whole grain pasta. Enjoy yogurt for dessert.
Adapted from: Cooking Up Some Fun! by York Region Community and Health Services, 2006