Chicken 'N' Vegetable Stir Fry
Submitted by Pedice
Chicken stir fry with broccoli, snow peas, carrots, and bell pepper in a soy-ginger sauce. A 30-minute weeknight one-pan dinner served over rice.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
40 minStir fry is the busy cook’s best friend, and this chicken stir fry keeps the technique honest: thin chicken strips and vegetables get the hot-pan treatment first, then a quick soy-ginger sauce thickens with cornstarch into a glossy coating that ties everything together.
Uniform thin slicing of the chicken breasts is what makes this work in the time given. Pencil-thin strips cook through in under 5 minutes; thick strips need 8 to 10 and risk overcooking the vegetables. Slice across the grain for the most tender bite.
The sauce thickens fast once it boils. Whisk the cornstarch into cold water or broth before adding it to the pan, otherwise you’ll get lumpy gravy instead of glossy sauce. Stir constantly during the simmer for an even thicken.
Pro Tips
- Get the pan ripping hot before the chicken hits, sub-smoking temperatures cause steaming
- Cook in two batches if necessary, crowding the pan steams everything
- Cut all vegetables to similar sizes so they cook evenly
- Garnish with sliced green onions and toasted sesame seeds for the classic finish
- Serve immediately over hot rice, stir fry doesn’t hold well
Variations
- Swap chicken for shrimp, cutting the cook time in half
- Add a tablespoon of oyster sauce or hoisin to the sauce for deeper umami
- Toss in a handful of cashews at the end for extra crunch
Ingredients
Directions
In large skillet, heat oil and cook chicken with vegetables over medium- high heat, stirring constantly 10 minutes or until chicken is golden and vegetables are crisp-tender.
Thoroughly blend cornstarch, ginger, water or chicken broth, soy sauce and vinegar; stir into chicken mixture.
Bring to a boil, then simmer uncovered 10 minutes or until sauce is thickened.
Serve over hot rice and garnish, if desired, with sliced green onion and toasted sesame seeds.
MICROWAVE DIRECTIONS: Omit oil and degrease ginger to ¼ t.
In 2-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes or until almost done; remove chicken and drain.
Add vegetables to casserole and heat uncovered 5 minutes at HIGH (Full Power).
Thoroughly blend golden onion soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into vegetables.
Heat uncovered 5 minutes on HIGH (Full Power) or until sauce is thickened, stirring once.
Return chicken to casserole and heat 1 minute or until heated through.
Let stand covered 5 minutes.
Serve and garnish as above.
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