This is another recipe from the Best 30-Minute Recipe cook book. It has an entire section for building your own stir-fry, but it would be really really long to put all of the options on here, so I'll just put the one I make.
1 pound boneless, skinless chicken breasts cut into small even pieces
2 teaspoons soy sauce
2 tablespoons vegetable oil
1/2 pound of broccoli (cut into small pieces)
1/2 pound of mushrooms (cut into small pieces)
1/2 pound of asparagus (cut into small pieces)
3 garlic cloves, minced
1 tablespoon grated fresh ginger (using fresh grated ginger is crucial for flavor)
1/2 cup orange juice
1/4 cup low-sodium chicken broth
1/4 cup soy sauce
2 teaspoons toasted sesame oil
2 teaspoons cornstarch
Making the minutes count:
Assemble the sauce while the chicken cooks. Mince the garlic and grate the ginger while the vegetables cook.
1. Stir-fry chicken and prepare sauce:
Toss chicken with soy sauce. Heat 2 teaspoons of oil in 12-inch nonstick skillet over high heat until just smoking. Add protein and cook, stirring occasionally and breaking up clumps, until lightly browned, 1 1/2 to 5 minutes. (While protein cooks, prepare stir-fry sauce.) Transfer protein to clean bowl.
2. Stir-fry vegetables:
Add 1 more tabelspon of oil to pan and return to high heat until shimmering. Add broccoli to skillet with 1/2 cup water, cover, and steam over high heat for 2 minutes; uncover. Add mushrooms and asparagus and cook, stiring occasionally, until crisp-tenter, 1 to 5 minutes.
3. Combine and simmer:
Clear center of pan and add remaining 1 teaspoon oil, garlic, and ginger. Cook, mashing garlic mixture into pan with back of spatula, until fragrant, about 30 seconds. Stir in cooked chicken. Whisk sauce to recombine, add to pan, and bring to a simmer. Cook sauce until thickened, 1 to minutes. Serve immediately.