Whenever I find myself with an excess of vegetables on hand, I like to make Chicken Stir Fry. It’s simple, and I almost always have the rest of the ingredients on hand. When served over rice, it is a complete meal that is quick enough for a weeknight meal.
Here is what you need… Yes, that’s a carrot peel on the bottom right. I had some good helpers in the kitchen who are still learning to keep the kitchen tidy while cooking 😉
First, start by cooking the vegetables in a little oil.
Once they’re cooked, add them to a serving bowl and set them aside. Next start the sauce. Heat some more oil and then add the ginger and garlic. I like to use a microplane to grate the ginger and garlic because it is so quick!
After those have cooked a bit, add the broth, soy sauce, and wine. Cook about 3 or 4 minutes, until the sauce simmers.
Mix together the water and cornstarch in a small bowl or cup until it’s well mixed, and then add it to the sauce in the pan. Bring to a simmer and cook until sauce thickens. Add the chicken and vegetables back into pan and cook until heated through.
Chicken Stir Fry
Ingredients
- 1 pound boneless skinless chicken breasts cooked and cut into bite-sized pieces
- 5 cups mixed stir fry vegetables broccoli, bell peppers, onions, carrots, celery, etc.
- 1 tablespoon vegetable or canola oil
- 2 garlic cloves minced
- 1 teaspoon grated fresh ginger
- 1 1/2 cups chicken broth or water, and 1 teaspoon bouillon
- 2 tablespoons white wine or rice vinegar
- 1 tablespoon soy sauce
- 2 tablespoons cornstarch
- 1/4 cup water
- cooked rice
Instructions
- In a large skillet, heat half of the oil over medium-high heat. Add vegetables and cook and stir until vegetables are just short of being as done as you like. Remove vegetables to a serving bowl and set aside.
- Heat the other half of the oil in the pan. Add ginger and garlic and cook until fragrant, a minute or two. Add the chicken broth, wine (or vinegar), and soy sauce. Cook about 3 or 4 minutes, until sauce simmers. Mix together water and cornstarch in a small bowl or cup until well mixed, and then add to sauce in pan. Bring to a simmer and cook until sauce thickens.
- Add chicken and vegetables back into pan and cook until heated through. Serve over rice.
