For another variant, try European seasoning: stirfry in butter or olive oil. Add some Green Herbs (fresh or dry basil, oregano, thyme, marjoram, rosemary, sage, parsley, savory, etc.) towards the end. Make a sauce with stock/boullion and cornstarch, as above. Add a splash of wine, for extra Europeanicity.

(I usually do this one with chicken breast, browned in the pan first thing. The chicken comes out rather dry and Rhys doesn't like it that way, though.)