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Chicken Stir-Fry

Photo: Greg Dupree; Styling: Caroline M. Cunningham

Hands-on time 10 mins
Total time 10 mins

Makes 4 to 6 servings

Fresh veggies add prep time but allow you to customize this stir-fry with summer favorites.


  • 1 (14-oz.) can low-sodium chicken broth
  • 1/4 cup lite soy sauce
  • 1 to 2 tbsp. chili-garlic sauce
  • 2 tablespoons cornstarch
  • 1 tablespoon brown sugar
  • 1 teaspoon ground ginger
  • 2 tablespoons dark sesame oil
  • 3 cups shredded rotisserie chicken
  • 1 (16-oz.) package frozen stir-fry vegetables
  • Steamed rice

How to Make It

  1. Whisk together chicken broth, soy sauce, chili-garlic sauce, cornstarch, brown sugar, and ground ginger. Heat sesame oil in a large skillet or wok over medium-high heat 2 minutes. Add chicken and vegetables; stir-fry 1 to 2 minutes. Add broth mixture, and cook until sauce thickens and vegetables are tender. Serve with steamed rice.