- 15 minutes
- 10 minutes
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.