Description
Quick Chicken Stir Fry Recipe
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. This prep ensures quick cooking later.
- 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 to absorb flavors.
- 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 to develop a browning crust. 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 until vegetables are slightly softened but remain crisp.
- Stir in the sliced scallions, baby corn, and water chestnuts. Continue to cook, stirring frequently for 2 more minutes to warm them through.
- Return the cooked chicken and any accumulated juices to the pan along with the toasted cashews. Toss everything together for 1 minute. If the stir fry looks dry, pour in the chicken stock or water and stir for an additional minute. Ensure the chicken is fully cooked through before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 343
- Sugar: 4 g
- Sodium: 800 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: 90 mg