I love how easy stir-fry is. I actually start with 1TBS (or so, sometimes a little less) oil and heat garlic and ginger. Then, I add chicken (or meat). I take it all out and then cook my veggies (I usually do carrots, celery, onion and peapods, but my mom also does pepper, mushrooms and other stuff I don't eat). I usually just add a bit of lite soy sauce or I've marinated the chicken in teriyaki before, too. Then, I add the chicken back in and serve over rice.
I can do my own marinade, too, but I'm usually lazy. It's usually rice wine vinegar, soy sauce, sugar, a little oil and green onions. I usually use that with beef though for a Korean BBQ meal (bulgogi).
If I do potstickers, my dipping sauce is soy sauce and rice wine vinegar with a couple of garlic cloves.
If the boy isn't home, I also have the yummiest peanut noodle recipe. It definitely would be YUMMY with chicken and more filling, but I usually just make it with noodles, bean sprouts, carrots and green onion. Very comfort food-ish. Occasionally, I can do a peanut dipping sauce for satay, but I don't make it often because I'm the only one who eats it.
I always cook with the low-sodium soy sauce, too.