- 15 minutes
- 10 minutes
This quick meal can be whipped up for lunch or a quick dinner. For variety, substitute other sliced vegetables, such as asparagus, celery, red peppers, or cauliflower, for the broccoli and carrots.
Mix together broth, soy sauce, pepper flakes and cornstarch in a small bowl. Set aside.
Heat 1 tablespoon oil in a large skillet or wok over high heat. Add chicken.
Stir-fry until white, about 2 minutes.
Remove chicken from skillet and set aside.
Add remaining 1 tablespoon oil to hot skillet. Add onion, and stir-fry about 2 minutes, until onion softens and begins to brown.
Add remaining vegetables and continue to stir-fry for another 2 minutes.
Return chicken to pan and stir to mix with vegetables. Pour in stock mixture and bring to a boil, stirring constantly so that sauce coats vegetables and chicken.
- Reduce heat to medium and allow sauce to cook for another 2 to 3 minutes, until it thickens. Serve hot, with rice or noodles. For a touch of spice, add 1 teaspoon of ground ginger to the chicken broth mixture before cooking.