Chicken & Vegetable Stir-Fry
Submitted by PapaT
Crisp-tender carrots, zucchini, and mushrooms tossed with chicken in a glossy ginger-soy sauce, spooned over hot rice. A 30-minute stir-fry for two that beats takeout every time.
YIELD
2 servingsPREP
15 minCOOK
15 minREADY
30 minForget the delivery app. This stir-fry comes together faster than you can scroll through a menu.
Julienned carrots, sliced zucchini, and quartered mushrooms hit a hot skillet until they’re just crisp-tender, then a ginger-soy sauce thickened with cornstarch wraps everything in a glossy, savory coat.
Chicken gets stirred in at the end since it’s already cooked, making this the ideal recipe for using up last night’s leftovers.
Pile it over steaming rice, scatter some sliced green onions on top, and dinner is done.
Pro Tips
- Mix the cornstarch sauce completely smooth before it goes anywhere near the hot skillet. Lumps are the enemy.
- Keep the heat at medium and stir constantly once you add the sauce. It thickens fast and can scorch if you walk away.
- Swap zucchini for broccoli florets if that’s what you have on hand. Both work equally well here.
- Use freshly grated ginger instead of dried for a sharper, brighter flavor that really wakes up the sauce.
Ingredients
Directions
In small bowl, stir together cornstarch, chicken broth, soy sauce and ginger until smooth; set aside.
In 10-inch skillet or wok over medium heat, in hot oil, stir-fry carrots, zucchini and mushrooms until tender-crisp.
Stir in reserved cornstarch mixture.
Cook until mixture boils and thickens, stirring constantly.
Gently stir in chicken; heat through, stirring occasionally.
Serve over rice.
Sprinkle with onion.
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