Description
This Chicken Stir Fry recipe delivers a colorful, flavorful, and quick-to-make meal featuring tender chicken breast and a vibrant mix of vegetables tossed in a savory soy-ginger sauce.
Ingredients
Scale
- 1/4 cup soy sauce
- 1 tbsp cornstarch
- 1 tbsp rice wine vinegar
- 1 tsp freshly grated ginger
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1/4 tsp black pepper
- 1.5 lbs chicken breast, thinly sliced (about 3 breasts)
- 1 large carrot, cut into coins (3/4 cup)
- 1 small red bell pepper, cut into strips (1 cup)
- 4 ounces snap peas (about 1 heaping cup)
- 4 scallions, sliced (1/2 cup)
- 15 oz can baby corn (dry weight 7 oz)
- 8 oz can water chestnuts (dry weight 5 oz)
- 1/2 cup toasted cashews or peanuts
- 3 tbsp ghee or other high heat cooking fat, divided
- 1/4 cup chicken stock or water (optional, if needed)
Instructions
- Have all ingredients ready before you start cooking. Thinly slice the chicken, cut vegetables as directed, mince garlic, grate ginger, and measure out sauces and spices.
- In a large bowl, whisk together the soy sauce, cornstarch, rice wine vinegar, ginger, garlic, red pepper flakes, and black pepper. Add the sliced chicken and toss well to coat. Let this marinate for 5 minutes.
- Heat a 12-inch skillet over medium-high heat. Add 1 tbsp of ghee and wait until it shimmers. Add half of the chicken in an even layer and let it sear without stirring for 30 to 60 seconds. Then toss and stir the chicken for another minute until about 80% cooked through. Remove chicken to a bowl.
- Add another tablespoon of ghee to the skillet, then cook the remaining chicken using the same method. Remove cooked chicken to the bowl with the first batch.
- Add the final tablespoon of ghee to the skillet, then immediately add the carrot coins, red bell pepper strips, and snap peas. Stir frequently and cook for about 3 minutes.
- Stir in the sliced scallions, baby corn, and water chestnuts. Continue to cook, stirring frequently for 2 more minutes.
- Return the cooked chicken and any accumulated juices to the pan along with the toasted cashews. Toss everything together for 1 minute.
Notes
- Serve immediately for the best texture.
- Feel free to substitute vegetables based on your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 343 kcal
- Sugar: 5 g
- Sodium: 860 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 110 mg