simple chicken stir fry

I used to laugh when I saw recipes for stir fry.  Why would anyone need a recipe?  Isn't the whole point to throw in whatever you feel like?

And, then I tried to make one.  I threw in whatever I felt like.  Afterward, I felt like crying...it was terrible.

I have since tried, on multiple occasions, to make stir fries by simple cooking instinct.  I've failed on all counts.  I've heard that some people have this ability, but apparently I don't.  I've come to terms with it.

Really, I have.

Now, I turn to recipes.  My favorites, though, are those basic stir fry recipes - the ones that provide the foundation for a successful stir fry but allow for some creative interpretations.  This is one of those recipes - it highlights the delicious flavors of the vegetables but not much else.  If you want to eat it just the way it is, it tastes great.  If you want to add more ginger, more heat, different veggies, more soy sauce, or even some orange juice, go right on ahead...it will still taste good because the foundation is there.

It's simple...but that's why it's a keeper.

Simple Chicken Stir-Fry

• 1 T. oil
• 2 chicken breasts, cut into thin strips
• 1 cup each, carrots, broccoli, and green pepper (sliced)
• 3 1/4 cups water, divided
• 3 t. chicken bullion
• 1 T. soy sauce
• 1 t. ginger
• crushed red pepper, to taste
• 1/4 cup cornstarch

Cook chicken in oil in a nonstick skillet until cooked through; remove and keep warm.  Cook vegetables in skillet until crisp-tender; remove and keep warm.  Pour 3 cups water into skillet and bring to a boil; add bullion and stir until dissolved.  Add soy sauce, ginger, and red pepper.  Add back the chicken and vegetables, allowing to simmer for about one minute until heated through.  Mix together cornstarch with 1/4 cup water; mix into stir fry and bring to a boil.  Allow to simmer until mixture has thickened.  Serves 6.