Stir fry is so easy, it’s almost criminal. And of course if you feel like changing up the flavors here, you could always change out the chicken for some thinly sliced beef (and beef broth).
Throw in some shredded carrots or water chestnuts if you want some extra veggies. Once you have the basic recipe down, you can vary it however you like.
1 pound boneless skinless chicken breast, cut into 1-inch pieces
2 garlic cloves, finely chopped
2 teaspoons finely chopped ginger
1 cup Swanson’s chicken broth
3 tablespoons Kikkoman soy sauce
2 teaspoons sugar
2 cups broccoli florets
2 teaspoons cornstarch
Spray 12-inch nonstick skillet with cooking spray. Heat over medium-high heat and add chicken, garlic and ginger. Fry for a couple of minutes until chicken is brown.
Add 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.
Add broccoli. Cover and cook for about 4-5 minutes, stirring occasionally, until chicken is no longer pink in center and broccoli are crisp-tender.
Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened.
Quick Tips: Double the cornstarch if you want a thicker sauce, and if you like things a bit on the spicier side, feel free to add a little crushed red pepper to the mix.
Thanks to STL Cooks for this easy and delicious stir fry recipe.