Stir-Fry Your Way

So many of the stir fry recipes that I see tell you to use a bottle of “stir fry sauce.” Where’s the technique in that? So I was pleased when I found this recipe from the April 2011 issue of All You (original here), that includes a sauce you make yourself. The recipe was developed by dietician Heidi McIndoo.


  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons cider vinegar
  • 1/2 tablespoon light soy sauce
  • 2 tablespoons brown sugar
  • 3 tablespoons canola oil
  • 1 pound boneless, skinless chicken breast, cut into bite-size pieces
  • 4 cups of your favorite vegetables (broccoli cut into bite-size pieces, shredded carrots, thinly sliced red bell peppers, chopped onion or thin green beans)
  • 1 tablespoon minced garlic
  • 1 8-oz. can pineapple chunks, canned in juice, drained, optional
  • 2 teaspoons cornstarch mixed with 2 Tbsp. cold water
  • 2 cups cooked brown rice or whole-grain noodles


  1. Preheat a wok or large skillet on low.
  2. In a bowl, combine chicken broth, vinegar, soy sauce and brown sugar.
  3. Turn heat up to high.
  4. Pour in 1 Tbsp. canola oil and, once hot, add half of chicken and sauté until cooked through, about 5 minutes.
  5. Remove to a plate.
  6. Repeat with 1/2 Tbsp. oil and remaining chicken.
  7. Add vegetables and 1 1/2 Tbsp. oil to wok; sauté until tender, about 3 minutes.
  8. Add garlic; sauté 1 minute.
  9. Return chicken to wok; add pineapple, if desired.
  10. Pour in chicken broth mixture and stir well.
  11. Add cornstarch and stir until sauce thickens and becomes shiny.
  12. Serve over brown rice or whole-grain noodles. (Obviously white rice will also work.)