Easy Chicken Stir-fry

This is one of those quick and easy weeknight dinners that you can quickly pull together with whatever extra vegetables you happen to have laying in your veggie drawer.


This recipe makes enough for 2 people, so it can be easily doubled or tripled if need be.  I had looked around online for a quick and easy recipe to use up my veggies, and this is what I ended up throwing together. :)

I served this with brown rice, but it would be delicious over chow mein noodles or steamed rice too!

Easy Chicken Stir-fry

• 1 cooked chicken breast
• 1/2 red bell pepper
• 3 - 4 medium white mushrooms
• 1/2 onion
• 1 clove of garlic
• fresh ginger (1" x 1" piece)
• 1/4 cup soya sauce
• 2 tsp sugar
• 1/4 cup & 2 tbsp chicken broth (separated)
• 1 tsp corn starch
• 1 tbsp sesame oil (or olive oil)
• 2 tsp rice vinegar (optional)
• 1 - 2 cups cooked rice (optional)

1. Chop up the cooked chicken into bite-size pieces and set aside
2. Dice the onion, roughly chop the bell pepper and mushrooms, and mince the garlic and ginger
3. Mix together the soya sauce and the sugar in a small bowl, set aside
4. Mix together the 1/4 cup of chicken broth with the tsp of corn starch in a second small bowl, and set aside
5. Heat up the sesame oil (or olive oil) in a wok or frying pan over medium-high heat
6. When the oil is hot, throw in the onion and cook for about 2 minutes
7. Add the bell pepper, ginger, and garlic. Saute for another 2 minutes
8. Add the mushrooms, stir, and then add the 2 tbsp of chicken broth and let simmer for a few minutes
9. Add the cooked chicken and stir everything together
10. Give the soya sauce/sugar mixture a good stir, and then add it to the pan and let it simmer again for a few minutes
11. Give the chicken broth/corn starch mixture a stir, and then pour it into the pan. Throw in the rice vinegar at this point if you have some
12. Mix everything together, and let simmer until the mixture starts to thicken
13. Serve over rice, noodles, or by itself
14. Enjoy!