Basic Stir Fry



  • 1 cup water
  • 1 teaspoon low-sodium chicken bouillon granules
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon vinegar
  • 2 tablespoons canola oil
  • 2 tablespoons cornstarch
  • 3 cloves garlic, finely chopped
  • 3/4 pound boneless, skinless chicken breast, cut into thin pieces or small cubes
  • 8 cups fresh or frozen vegetables, chopped
  • 1 tablespoon minced ginger (optional)
  • Cooked brown or white rice


  1. Heat 1 cup water to boiling.
  2. Dissolve chicken bouillon granules in the water.
  3. Set aside. Mix soy sauce, vinegar, 1 tablespoon canola oil, and cornstarch in a small bowl.
  4. Set aside.
  5. Heat 1 tablespoon oil in large pan or wok.
  6. Add garlic and cook until brown.
  7. Add chicken and stir fry until cooked through.
  8. Add vegetables and enough of the chicken broth to moisten well.
  9. Cover and cook, stirring occasionally, about 5 minutes or until vegetables are a little soft, but still crisp.
  10. Add soy sauce mixture.
  11. Cook until sauce thickens.
  12. Serve meal over warm brown or white rice.



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