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Stir fry

Stir Fry

Prep Time 20 minutes
Total Time 30 minutes
Servings 4


  • 2 Whole Chicken breasts or thigh
  • 1/2 Cup Low Sodium Soy Sauce
  • 1/2 Cup Chicken Broth
  • 2 Tablespoons Brown sugar
  • 2 Tablespoons Cornstarch
  • 2 small Onions, cut into chunks
  • 3 Tablespoon Minced ginger
  • 1 Whole Oil, plus extra
  • Mixed Vegetables (your choice) cut into chunks
  • 2 Red Bell Peppers (your choice of color) Cut into chunks
  • 1 Tablespoon Rice Vinegar
  • Chicken bouillon (optional)
  • Herbs (your choice)
  • 1 Clove of Garlic
  • Salt to Taste


  1. Clean and cut chicken into chunks sprinkles salt, cube season, a little bit of soy sauce, and oil. Set aside.

  2. Add the remaining soy sauce with sugar, cornstarch, ginger(half), and mix. If you're using fresh vegetables, clean and cut them into chunks. If you're using frozen mixed veggies, thaw and set aside.

  3. Heat skillet over high heat, make sure it's very hot the goal is to get a nice sear on the chicken. Measure two tablespoons of oil into the skillet, add chicken and fry, stir and when it is cooked through remove and place on a paper towel and set aside.

  4. Add the remaining oil to the skillet used for chicken and add the onions and cook until soft. Add bell peppers, Zucchini, stir and cook for a few seconds. 

    add zucchini
  5. Add minced ginger and garlic stir, and add the mixed vegetables. Stir again.

    add veggies
  6. Pour the chicken broth and soy sauce mixture. Add rice vinegar and a little bit of oil.

    pour the mixture
  7. Throw in the chicken and stir together. Check if the sauce is thick, and turn off the heat. 

  8. Serve with rice, pasta, or spaghetti. Enjoy

    stir fry with pasta

Recipe Notes

If the sauce is a little bit watery for you, make a slurry; add one teaspoon of cornstarch in small water and mix. Pour into the skillet and mix.