Make Vegetable and Chicken Stir Fry

A vegetable and chicken stir-fry is an easy dish that is friendly to both your budget and your waistline. Use boneless, skinless chicken thighs for maximum flavor and better browning.

Ingredients

Servings: 4

  • 1/4 cup (60 ml) plus 2 tbsp. (30 ml) soy sauce, divided
  • 1/4 cup (60 ml) rice wine
  • 8 oz. (227 g) boneless skinless chicken breasts, cut into 1/4" chunks
  • 2 tbsp. (30 ml) vegetable oil, divided
  • 2 tbsp. (28 g) garlic, minced, divided
  • 1 tbsp. (14 g) ginger, minced, divided
  • 4 scallions, chopped in 1/4" pieces at a 45-degree angle
  • 1 lb. (455 g) broccoli, trimmed and cut into 1/4" pieces (and/or other vegetables, including bell peppers, carrots, peas, or cauliflowers)
  • 1/4 (1 g) tsp. salt
  • 1 cup (240 ml) water
  • 1/4 tsp. (1 g) black pepper, freshly ground
  • 1/4 tsp. (1 g) each of other spices, to taste (chilli powder, corriander powder, turmeric powder)

Steps

Marinate and Cook the Chicken

Add flavor to your chicken by marinating it before you cook it.

  1. Mix 1/4 cup (60 milliliters) of soy sauce and rice vinegar in a bowl using a fork. Pour the mixture into a {{safesubst:#invoke:convert|convert}} plastic resealable bag.
  2. Add the chicken to the mixture inside the bag. Seal the bag and refrigerate the chicken for 30 minutes.
  3. Remove the chicken pieces from the bag with a slotted spoon and discard the marinade.
  4. Heat a large nonstick skillet or wok over high heat. Add 1 tablespoon (15 milliliters) of vegetable oil and heat the oil until it begins to smoke.
  5. Add 1 tablespoon (14 grams) of garlic and 1/2 tablespoon (7 grams) of ginger. Cook and stir the ingredients for 15 seconds using the slotted spoon.
  6. Add the marinated chicken pieces. Allow the chicken to cook for 1 minute without stirring.
  7. Cook and stir the chicken for an additional 3 to 5 minutes or until the chicken is seared on the outside but slightly underdone on the inside.
  8. Remove the chicken from the skillet or wok with a slotted spoon and place the chicken in a bowl to use later. Keep your skillet hot to cook your vegetables.

Cook the Vegetables

If needed, cook your vegetables in batches so that you don’t overcrowd the skillet or wok. Overcrowding the pan will result in mushy vegetables that lack a good sear.

  1. Add 1 tablespoon (15 milliliters) of vegetable oil, 1 tablespoon (14 grams) of garlic and 1/2 tablespoon (7 grams) of ginger to the hot skillet. Cook and stir the ingredients for 15 seconds using a plastic spoon.
  2. Add the scallions, broccoli and mushrooms. Allow the ingredients to cook for 1 minute without stirring.
  3. Cook, stirring constantly, for an additional 3 to 5 minutes. The mushrooms will release their water, and the broccoli will turn bright green.
  4. Sprinkle the vegetables with salt.
  5. Pour the water over the vegetables. Cook and stir for another 2 minutes until the broccoli is almost tender.

Put the Chicken and Vegetables Together

Make sure that the additional soy sauce coats the ingredients. Remove the pan from the heat when the soy sauce begins to boil.

  1. Add the reserved chicken to the broccoli mixture that is already in the skillet.
  2. Add 2 tablespoons (30 milliliters) of soy sauce. Cook and stir everything until the soy sauce coats all of the ingredients.
  3. Remove the skillet from the heat when the soy sauce begins to boil. Double check to make sure that the chicken is cooked all the way through.
  4. Scoop the stir-fry onto plates using a slotted spoon. Serve the dish immediately.
  5. Finished.

Tips

  • For a Southeast Asian flavor, substitute fish sauce for soy sauce and finish the dish with a squeeze of lime.
  • You can garnish the finished dish with 1 teaspoon of chopped raw scallions, if desired.
  • For different vegetables, you can try cauliflower, cabbage, carrots or asparagus in place of either the broccoli or the mushrooms.
  • To accommodate all of the ingredients, your skillet or wok should have a diameter of at least 12 inches (15 centimeters).
  • For a change from chicken, substitute thinly sliced pork or beef, pieces of shrimp or tofu that has been cut into 1/4" cubes.

Warnings

  • Stir-fry dishes tend to smoke a lot as they are cooking.
  • Be careful with hot oil. Should the oil spit on you run ice cold water wherever it hit you.

Things You'll Need

  • Fork
  • Plastic resealable bag
  • Slotted spoon
  • Large skillet or wok
  • Bowl
  • Plates for serving

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