Chicken Weeknight StirFry


°1 pound uncooked skinless chicken breast, cut into 1-inch pieces

°2 cloves garlic, thinly sliced

°2 tsp chopped ginger

°1 cup chicken broth

°3 tablespoons soy sauce

°2 teaspoons of sugar

°2 cups vegetables (I used broccoli, snow peas and peppers)

°2 teaspoons cornstarch

°toasted sesame seeds (optional)

°4 servings cooked rice


Spray a 12-inch non-stick skillet with cooking spray; heat over medium-high heat. Adding chicken, garlic & ginger. Sauté for 5 to 6 minutes or until the chicken is brown. Tip: I like to keep small jars of chopped garlic and ginger in case I don’t have fresh ones on hand. Add 3/4 cup of broth, soy sauce and sugar. Cover and cook over medium heat for 5 minutes, stirring twice. Add vegetables.

Cover and cook for about 5 minutes, stirring occasionally, until the chicken is no longer pink in the centre and the vegetables are tender. Mix the cornstarch with the remaining 1/4 cup of broth, then pour and mix into the chicken mixture. Cook, stirring frequently, until sauce thickens. Serve over rice and garnish with toasted sesame seeds if desired.