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(My variations to the orignal recipe are in italics)


  • 1 lb. chicken breast, cubed (I used 2 large b.s. breasts, sliced thin)
  • 3 tablespoons cornstarch
  • 2 tablespoons soy sauce
  • 1/2 teaspoon ground ginger
  • 2 cloves minced garlic (Of course I used more than 2 cloves!)
  • 1 cup chicken broth
  • Your choice of cooking oil, 3 tablespoons divided
  • 1 head of broccoli, cut into florets
  • Red pepper flakes (to taste)
  • 1 cup sliced carrots
  • 1 cup cauliflower florets


  • First, combine soy sauce, ginger, and garlic in a small bowl.
  • Place chicken in a bag and coat with cornstarch. Add soy mixture to bag and marinade chicken at least 30 min.
  • In a large skillet, heat 2 tablespoons oil and stir fry chicken about 4-5 minutes.
  • Add chicken broth, 1 tablespoon more of oil, and red pepper flakes.
  • Add choice of veggies. (I added more soy sauce at this point because it needed more color and more sauce).
  • Stir fry 5-6 more minutes or until thickened and bubbly and veggies are tender.
  • Serve over rice.

Categories: Main Dish  Poultry  Stove 
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