You can use so many different kinds of veggies, either chicken or beef, and they just taste great and are easy to make!
My “recipe” for chicken stir-fry is hardly a recipe but more a list of ingredients, which can be varied to a certain extent.
rice, cooked according to package instructions
vegetables: snap peas, carrots, peppers, celery, onion, cabbage, broccoli, cauliflower, bok choy, bean sprouts, you name it!
chicken breast, cut into strips
olive or canola oil
Here’s how I made it:
Fry/cook the chicken in oil, garlic, a little water, and with a good bit of soy sauce. You can keep that on low while you prepare the vegetables in another skillet.
For the vegetables, saute each one of them separately (in oil) in a skillet, and dump them in a bowl (away from heat) as you finish each one. (This will keep them from getting too well done as each vegetable has a different ideal cooking length.)
When all the vegetables are fried, mix a little cornstarch with water and stir it into the broth/soy sauce/water with the chicken. Stir while heating so mixture thickens. Add all the vegetables and mix well, heating until warm but not cooking.
Serve over the rice.