Chicken Stir-Fry

- Photo: Greg Dupree; Styling: Caroline M. Cunningham
Photo: Greg Dupree; Styling: Caroline M. Cunningham

Fresh veggies add prep time but allow you to customize this stir-fry with summer favorites.

Hands-on time: 10 minutes
Total time: 10 minutes
Yields: Makes 4 to 6 servings


1 (14-oz.) can low-sodium chicken broth

1/4 cup lite soy sauce

1 to 2 tbsp. chili-garlic sauce

2 tablespoons cornstarch

1 tablespoon brown sugar

1 teaspoon ground ginger

2 tablespoons dark sesame oil

3 cups shredded rotisserie chicken

1 (16-oz.) package frozen stir-fry vegetables

Steamed rice

How to Make It

Whisk together chicken broth, soy sauce, chili-garlic sauce, cornstarch, brown sugar, and ground ginger. Heat sesame oil in a large skillet or wok over medium-high heat 2 minutes. Add chicken and vegetables; stir-fry 1 to 2 minutes. Add broth mixture, and cook until sauce thickens and vegetables are tender. Serve with steamed rice.


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