How to make Chicken Stir Fry

<Chicken Stir Fry


2-3 chicken thighs, skinless & deboned, or 1 chicken breast


1 carrot

1 small onion

1 clove garlic, minced

1 slice ginger, peeled and minced

1-2 stems broccoli

½ green pepper

½ red pepper

3-4 mushrooms, sliced


1 Tablespoon soy sauce

½ teaspoon salt

½ teaspoon sugar

1½ Tablespoon oil

1½ Tablespoon oil

½ cup stock (broth)

2 teaspoons cornstarch


3 cups cooked rice


  1. Prepare chicken by cutting into small pieces.  Heat wok, add oil.  When oil is hot add garlic and ginger.  Stir-fry chicken, remove and place in medium bowl.
  2. Cut vegetables in a variety of shapes and sizes but keep separate on cutting board.
  3. Add oil to wok and stir-fry vegetables in order of toughness = carrot; onion; broccoli stems; green and red peppers; broccoli flowers; and mushrooms.  Sprinkle sugar and salt over vegetables.
  4. Mix together stock and cornstarch.  Add to vegetables.
  5. Add back cooked chicken.  Heat until warmed thoroughly.  Serve on rice.