Simple Chicken Stir-Fry
Stir-fry is the most useful technique in a home cook's arsenal. Once you understand the rhythm (hot pan, dry protein, one ingredient at a time), you can make dinner from whatever's in the fridge. This version uses chicken breast and whatever vegetables you have. Keep the cuts small and uniform and don't crowd the pan.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Serves
- 3 servings
- Cost/serving
- $2.75
Ingredients
- ·400 g, sliced thin chicken breast
- ·1, sliced onion
- ·3 cloves, minced garlic
- ·3 cups, chopped any vegetables
- ·3 tbsp soy sauce
- ·2 tbsp cooking oil
- ·2, sliced green onion (optional)
Method
- 1.Pat the chicken slices dry with paper towel. Toss with a pinch of salt and 1 tbsp of the soy sauce.
- 2.Heat a large skillet or wok over high heat until smoking. Add 1 tbsp oil, then the chicken in a single layer. Let it sear undisturbed for 90 seconds, then stir-fry 2 more minutes until just cooked through. Tip onto a plate.
- 3.Add the second tablespoon of oil. Throw in the onion and any harder vegetables (carrot, broccoli stems). Stir-fry 2 minutes.
- 4.Add the softer vegetables and garlic. Stir-fry another 2 minutes until everything is just tender but still has bite.
- 5.Return the chicken and any juices to the pan. Pour the remaining soy sauce around the edge. Toss for 30 seconds, finish with green onion, serve over rice.
If you don't have…
- chicken breast: chicken thighs, pork, firm tofu, or sliced mushrooms
- soy sauce: tamari for gluten-free, or a splash of Worcestershire
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