Quick, Foolproof Chicken Stir-Fry with Soy Sauce from Scratch
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My grandpa always had the best recipes. This one is no different. Today it is 100 degrees and we don’t have air conditioning! It’s summer so I’m taking a little break from baking in the oven to try out recipes that won’t heat up the house as much. Our whole family loved this. We added some white rice to complete the meal.
Chicken Stir-Fry with Soy Sauce
Equipment
- Wok
Ingredients
- 2 tbsp soy sauce
- 2 tbsp dry sherry
- 1 tbsp cornstarch
- 2 cloves garlic
- 2 tbsp olive oil
- 2 boneless skinless chicken breasts thinly sliced
- ½ lb broccoli, snow peas, or other vegetable
- 1 onion small
- 1 carrot pared, and thinly sliced
Instructions
- Combine soy sauce, sherry, cornstarch, garlic, and ¼ C water; set aside.
- In wok, stir-fry chicken in hot oil 2 minutes.
- Add vegetables; stir-fry 4 minutes.
- Add soy sauce mixture; cook and stir until slightly thickened.
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