- 1 tbsp cooking oil
- 2 chicken breasts
- Vegetables of your choice
- 1-2 tbsp soy sauce
- 1-2 tbsp cornstarch
- 1 cup chicken/vegetable broth/stock
- Noodles or rice
- Cut chicken into bite-sized pieces. Prep vegetables, wash, and cut.
- Heat the oil in a cooking pan. Add chicken. Cook until done.
- Add vegetables, let cook with chicken while you combine chicken/vegetable stock/broth, about 1-2 tbsp of cornstarch, and 1-2 tbsp of soy sauce.
- Pour the mixture into your pan, turn down heat to a simmer and cover.
- Once the veggies are cooked to your liking and the “sauce” mixture is nice and thick, remove from heat and serve over noodles/rice.
This recipe is extremely quick, easy, and versatile. You could substitute any meat of your choice, but I prefer the chicken. As far as my veggies go, I usually like to include broccoli, peppers, and snap peas. Because this dish is so versatile, I’d say just eyeball the amount of vegetables you put in, depending on what meat-to-vegetable ratio you are looking for. I have also used both chicken and vegetable broths and stocks, low sodium if possible, and honestly could never tell the difference. I always go with low sodium soy sauce to keep the salt content down and keep this as healthy as possible. I prefer to serve it over noodles as opposed to rice; that’s just how I’ve always done it. You may want to add some garlic or some other kind of flavoring, maybe even more soy sauce. This recipe is very basic and safe; a great starter recipe. Good luck and enjoy!