Greg Dupree
Hands-on Time
10 Mins
Total Time
10 Mins
Yield
Makes 4 to 6 servings

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.

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.