Chicken Stir-Fry
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https://instructions.wiki/recipes/chicken-stir-fry
Makes 4 · 20 min prep · 10 min cooking
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts, sliced across the grain 1/4 inch thick
- 1 tablespoon soy sauce, for the chicken
- 1 tablespoon cornstarch, for the chicken
- 1/3 cup (80 ml) low-sodium chicken broth or water
- 3 tablespoons soy sauce, for the sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sugar
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch, for the sauce
- 3 tablespoons vegetable or peanut oil, divided
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 cups (150 g) broccoli florets, cut small
- 1 red bell pepper, sliced into thin strips
- 1 medium carrot, sliced into thin coins
- 1 cup (100 g) snap peas or sliced mushrooms
- 3 scallions, sliced, for serving
- Cooked white rice, for serving
Marinate the chicken
Toss the sliced chicken with 1 tablespoon soy sauce and 1 tablespoon cornstarch in a bowl until every piece is coated and slightly tacky. Let it sit while you prepare everything else. This velveting step keeps lean breast meat tender at high heat.
Mix the sauce
Whisk the broth, 3 tablespoons soy sauce, oyster sauce, rice vinegar, sugar, sesame oil, and 1 teaspoon cornstarch in a small bowl until the cornstarch dissolves. Set it next to the stove with all the cut vegetables; once the pan is hot there is no time to chop.
Sear the chicken
Heat 2 tablespoons of the oil in a wok or 12 inch skillet over high heat until it shimmers and the first wisp of smoke appears. Spread the chicken in a single layer and leave it alone for 1 minute so the bottom browns, then stir-fry until the pieces are white throughout with golden edges, 2 to 3 more minutes. Transfer to a plate.
Stir-fry the vegetables
Add the remaining 1 tablespoon oil, then the garlic and ginger, and stir for 15 seconds until fragrant. Add the broccoli and carrot and stir-fry for 2 minutes, then add the bell pepper and snap peas. Keep everything moving until the vegetables are bright and crisp-tender, meaning a knife pierces a broccoli stem but the florets still have snap, 2 to 3 minutes more. Splash in a tablespoon of water if the pan looks dry or the garlic starts to darken.
Sauce and finish
Return the chicken and its juices to the pan. Stir the sauce once more and pour it in. Toss until the sauce bubbles, thickens, and coats every piece with a glossy sheen, about 1 minute. The chicken should register 165F (74C). Serve right away over rice with the scallions on top.
Substitutions. Chicken thighs, shrimp, or firm tofu all work with the same sauce. Use whatever vegetables are in the crisper; add hard ones first and leafy ones last.
Photo: Mark Pellegrini, CC BY-SA 2.5.