Chicken Stir-Fry

Does it get any better than a ten-minute recipe? Fresh veggies add prep time, but allow you to customize this stir-fry with summer favorites. If not, bring on the frozen vegetables left in your freezer.

Chicken Stir-Fry
Photo: Greg Dupree
Hands On Time:
10 mins
Total Time:
10 mins
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


  1. 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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