Quick Stir-Fry

 This is a versatile stir-fry recipe in which you can use almost any protein or vegetable! It’s quick and easy, yet it has loads of flavor! Better to me than any take-out! Tonight I used leftover steak and broccoli that I needed to use up. It was delicious! This is the only way I can get my husband to eat broccoli; a goal I set out to do when we got married. Yay! Success! Hope you enjoy it as much as we do!



  • White rice (I prefer Jasmine rice…yum!)
  • 1/4 cup low-sodium chicken broth or chicken stock
  • 2 teaspoons cornstarch
  • 3 tablespoons soy sauce (I recommend low-sodium)
  • 1 tablespoons hoisin sauce
  • 2 teaspoons packed light brown sugar
  • 1 teaspoon dry sherry, optional
  • 2 tablespoons peanut or vegetable oil
  • 3 tablespoons sliced on the bias green onions, plus more for garnish
  • 2 cloves garlic, minced
  • 2 teaspoons minced gingerroot
  • 1/2 teaspoon red pepper flakes
  • 1 pound boneless, skinless chicken breasts, cut into thin strips (Used leftover steak)
  • 1 (14-ounce) bag frozen mixed vegetables (broccoli florets, julienne red peppers, sugar snap peas and water chestnuts), about 3 cups, thawed (Used leftover broccoli)


  1. Cook rice according to package directions.
  2. To make the sauce, in a bowl, whisk together the chicken broth with the cornstarch.
  3. Add the soy, hoisin, sugar, and sherry, if using, whisk, and set aside.
  4. Heat a wok (or skillet) over high heat.
  5. Add the oil and when hot, add the green onions, garlic, ginger, and red pepper flakes and cook, stirring, for 10 to 15 seconds.
  6. Add the chicken and stir-fry until turning opaque and nearly cooked through, 3 to 4 minutes.
  7. Add the vegetables and stir-fry for 1 minute.
  8. Add the sauce, stir and toss, cooking until the chicken is all the way cooked through and the sauce is thick, about 2 minutes.
  9. Remove the chicken and vegetables from the pan.
  10. Serve over rice.

And voila! There you have it! Delicious stir-fry in less than half-an-hour!


2 thoughts on “Quick Stir-Fry

  1. Was the steak and broccoli already cooked when you used it in the recipe? (you said they were leftovers) I’m curious because I always have leftover cooked food and am very skeptical that it would taste any good made into a second meal. Thanks! Im enjoying reading the blog!! 🙂


    • Kasey-
      The steak was leftover (previously cooked) and the broccoli was uncooked but needed to be used up before it went bad. I’ve had great success using up leftover meat. Maybe that’s an area to start experimenting in first, then once you figure out what works for you, you can move on to other leftover/previously cooked ingredients! It definitely stretches your dollar, especially with meat, since it can be expensive. I’m glad you’re enjoying the blog ; )


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