Easy stirfry

28 May

Baby eggplantsource

Last night’s dinner was so good that I had to share.  Easy too!

Chicken Veggie Stirfry

  • 9oz chicken breast, cooked and chopped
  • 1 cup chicken broth
  • 2 tbsp reduced sodium soy sauce
  • 1 tbsp light brown sugar
  • 2 tsp garlic powder
  • 1 tsp red pepper flakes
  • 1 tbsp corn starch
  • 2 cups sliced veggies

Combine the broth, soy sauce, sugar, spices, and corn starch in a skillet over medium heat.  Whisk/stir constantly to keep everything combined and bring it to a slow simmer.  Once it’s simmering, add the chicken and veggies.  I used baby eggplant, and next time I’ll also throw in some baby bello mushrooms and yellow squash.  It doesn’t matter how you cut the veggies as long as the pieces are small enough to cook through.  I cut the eggplant into little sticks and it cooked through in ten minutes or so.

It would be easy to change the spices on this to change the flavor.  It was easy, fast, and delicious.  I served the stirfry with white rice, which I cooked and then stirred right into the skillet with everything else.  Adding four servings of rice to the chicken & veggies meant four large servings of food.  Try your own combination of veggies and let me know how it turns out!


More from me:

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Quitting is forever…

Southern Italian wines


One Response to “Easy stirfry”


  1. Quitting is forever… « Skinny Sushi - May 28, 2010

    […] Easy stir-fry […]

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