chicken stir fry
Chicken
Chicken Stir Fry
Here's my quick, basic chicken stir-fry recipe inspired by my parents' cooking. It's easy to throw together and also customize into your own special chicken stir-fry.
Ingredients
- 2 teaspoons cornstarch
- 1 teaspoon salt
- 1/8 teaspoon white pepper
- 1 teaspoon canola oil, optional
- 1 pound boneless skinless chicken breasts, cut into 1/8-in. strips
- 1/2 cup chicken broth
- 2 tablespoons chinese cooking wine, optional
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2 teaspoons cornstarch
- 1/2 teaspoon sesame oil
- dash white pepper
- 2 tablespoons canola oil, divided
- 4 garlic cloves, minced
- 1 tablespoon minced fresh gingerroot
- 3 cups chopped fresh mixed vegetables, such as broccoli, sweet red pepper, onion and carrots
- optional: hot cooked rice and sesame seeds
Directions
- In a small bowl, whisk cornstarch, salt, pepper and oil if desired. Add chicken; toss to coat. Marinate at room temperature 15 minutes. In a small bowl, mix sauce ingredients until smooth; set aside.
- In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken mixture; stir-fry 4-5 minutes or until no longer pink. Remove from pan.
- Stir-fry garlic and ginger in remaining 1 tablespoon oil for 1 minute. Add remaining vegetables; cook until vegetables are crisp-tender, 2-3 minutes longer.
- Stir sauce mixture and add to pan. Bring to a boil; cook and stir until sauce is thickened, 1-2 minutes. Return chicken pan; heat through. If desired, serve with rice and sesame seeds.
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