Indy Style

Randy Ollis learns to cook chicken stir-fry

Randy got his hands dirty in the kitchen today, as he learned to cook chicken stir-fry with Jolene Ketzenberger of Eat Drink Indy. Watch to see how it turned out!

Chicken Stir-Fry (Serves 4-6)


  • 1 (14-oz.) can low-sodium chicken broth ¼ 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 (or use 2 cooked boneless, skinless chicken breasts, shredded)
  • 1 (16-oz.) package frozen stir-fry vegetables Steamed rice Sliced green onions for garnish


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, about 10 minutes.

Serve with steamed rice. Garnish with sliced green onions.

Adapted from

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