Chicken Stir Fry (Printable Recipe)
Tender chicken and crisp vegetables in a savory sauce for a quick and satisfying dish.
# Ingredients You'll Need:
→ Protein
01 -
1 boneless, skinless chicken breast (about 12 ounces)
→ Marinade
02 -
2 tablespoons light soy sauce
03 -
1 tablespoon plus 2 teaspoons cornstarch
04 -
3 tablespoons vegetable oil
→ Aromatics
05 -
1 inch piece fresh ginger, peeled and julienned
06 -
2 cloves garlic, chopped
→ Vegetables
07 -
8 ounces broccoli florets
08 -
4 ounces shiitake or button mushrooms, stemmed and sliced 1/2 inch thick
09 -
1 small carrot, peeled and cut into 3-inch matchsticks
→ Sauce
10 -
1 tablespoon Shaoxing wine
11 -
1/2 cup low-sodium chicken stock
12 -
1/4 teaspoon ground white pepper (optional)
13 -
1 teaspoon toasted sesame oil
→ Serving
14 -
3 cups steamed jasmine rice
# Steps to Follow:
01 -
Place chicken breast in freezer until firm enough to slice thinly, about 20 minutes. Using sharp knife, slice chicken 1/8 inch thick. Transfer to medium bowl, drizzle with 1 tablespoon soy sauce, and let sit 10 minutes. Add 1 tablespoon vegetable oil and 1 tablespoon cornstarch, mix well. Set aside in cool place for 20 minutes.
02 -
Whisk remaining 2 teaspoons cornstarch with 2 teaspoons water in small bowl. Set aside.
03 -
Heat remaining 2 tablespoons vegetable oil in wok or large nonstick skillet over medium-high heat. When oil shimmers, add chicken slices in even layer and cook undisturbed until just opaque, about 45 seconds. Flip and cook undisturbed until almost entirely opaque, 45 seconds to 1 minute. Remove to bowl.
04 -
Add ginger and garlic to wok. Cook, stirring often, until garlic is slightly golden brown, about 30 seconds. Add broccoli and toss to coat; cook, stirring occasionally, for 1 minute. Add mushrooms and carrot; toss to combine.
05 -
Add Shaoxing wine and cook, scraping up browned bits from bottom. Add chicken stock, white pepper if using, chicken, and remaining 1 tablespoon soy sauce. Mix cornstarch mixture until well combined, then add to wok. Stir until everything is nicely coated, reduce heat to medium-low and cover. Cook until sauce has thickened slightly and chicken is cooked through, about 2 minutes.
06 -
Drizzle with sesame oil. Toss until everything is well combined and transfer to serving platter. Serve warm with steamed rice on the side.
# Extra Tips:
01 -
The secret to tender meat is velveting - briefly cooking marinated proteins in hot oil
02 -
Velveting technique ensures chicken remains succulent even when reheated for leftovers
03 -
Freezing chicken breast makes it easier to slice thinly and evenly