Since many folks are on their own at the moment, I’ve been scaling down my recipes to just one to two servings so that meals are going into leftover mode and never seen from again. A stir fry is a great meal because the ingredients are up to you or, in some instances, what’s available in the store. You can easily spice it up or tone it down if you are or are not into hot items like Serrano peppers. You can also change the protein or go completely vegetarian or vegan.

Chicken Stir-Fry For One
makes 1 large or 2 medium to small servings



1/2 lb Skinless Boneless Chicken, cut into small chunks
1 tbl Soy Sauce
1 tsp 5-Spice Powder
2 tbl Olive Oil


1/2 cu Chicken Stock
1 tsp Corn Starch
2 tsp Soy Sauce
1/4 cu White Whie

Vegetables (any combination you like)

1 small Onion, sliced, about 3/4 cup
2 cloves Garlic, minced
1/4 cu Sliced Carrots, sliced lengthwise into strips
1/2 cu Red and Yellow Peppers, sliced into strips
1/4 cu Yellow Squash, sliced into strips
1/2 cu Broccoli Flourets
1 Serrano Pepper, seeded and cut into strips
Salt and Pepper, to taste
1 Scallion, sliced, for garnish

1 to 1 1/2 cu Cooked Rice, to serve


Prepare the chicken by placing the chopped meat in a small bowl. Add 1 tablespoon of soy sauce and 5-spice powder and mix well. Cover and marinate for 30 minutes. In another bowl, mix together chicken stock, corn starch, and 2 teaspoons of soy sauce. Set aside.

Meanwhile, cut all of your vegetables and arrange them in a container until ready to use.

Heat a wok or large saucepan to high heat. Add olive oil and stir to coat pan. Add chicken and stir-fry for about 3 minutes until chicken is seared on all sides. Remove from wok and set aside. Add onions and stir-fry for 1 minute and add garlic. Continue stirring mixture and add remaining vegetables (I usually add the broccoli at the end). Stir-fry for an additional 2 minutes. Deglaze the pan with 1/4 cup white wine. When wine has cooked down add chicken back to the pan along with the corn starch mixture. Bring to a boil and allow sauce to thicken, about 2-3 minutes. Season with salt and pepper, to taste, and remove from heat.

Place cooked rice in a bowl and top with stir fry mixture. Garnish with sliced green onion and serve with additional soy sauce.