Secrets to Tender Chicken: Simple Stir Fry

Its 9 pm - I walk in after a long day and want something hot and filling but will get me in bed sooner rather than later. Stir fry fits the bill exactly. My mom always said the secret to good stir fry (other than good ingredients) is cornstarch. Say wha?

Lets talk to about.com: "The starch binds together the liquid ingredients in the marinade and seals them to the meat, poultry or seafood being marinated.  This technique is particularly important in quick cooking stir-fry dishes as it helps give the food more flavor. When a Chinese recipe calls for cornstarch in the marinade, always add it last unless the recipe specifically calls for blending it with the other ingredients before adding it to the food being marinated."

Easy Chicken Stir Fry
serves one, 10 minutes

4oz chicken, diced, room temperature
splash of soy sauce, cooking wine/beer
pinch of cayenne, cumin
1/2 tsp cornstarch
5oz of your favorite veggie (green beans for me!)
1 clove garlic, smashed

1. Take the chicken and toss in a bowl. Add soy sauce, cooking wine, and spices. Mix thoroughly and add cornstarch. Mix well again and set aside.
2. Heat oil in your skillet, wok, saucepan, whatever. Wait until its REALLY hot. Then toss in the garlic and you'll hear it sizzle. 
3. When the garlic is browned and fragrant, add chicken. let it brown and cook thoroughly on one side first so that when you go to stir it, it should unstick by itself . Then cook the other sides.
4. Add the veggies after the chicken is opaque on all sides. If things are starting to stick too much, the veggies will release some water to "deglaze" the pan and keep things from burning. But if the veggies aren't enough, add a few teaspoons of cooking wine or water. Cover veggies and let cook for  a few minutes until they're bright green (assuming the veggies are green to begin with)
5. Stir and make sure everything is cooked through. Serve!