Thin-sliced chicken breast with a rainbow of vegetables in a savory ginger-garlic sauce. The trick is high heat and not overcrowding the pan. Ready in 15 minutes and better than any takeout.

Chicken Stir Fry

Stephanie Sharpe

@steph

3 months ago

Thin-sliced chicken breast with a rainbow of vegetables in a savory ginger-garlic sauce. The trick is high heat and not overcrowding the pan. Ready in 15 minutes and better than any takeout.

Recipe

Ingredients

·1.5 lbs chicken breast thinly sliced

·2 cups broccoli, 1 bell pepper, 1 cup snap peas, 2 carrots

·Sauce: soy sauce, oyster sauce, sesame oil, cornstarch, broth

·Garlic and ginger minced

·Sesame seeds and scallions

Instructions

1.Velvet chicken: toss with cornstarch, soy, and a splash of oil.

2.Mix sauce ingredients.

3.Cook chicken in batches in a hot wok. Remove.

4.Add vegetables hardest first, stir-frying over highest heat.

5.Add garlic and ginger, then sauce. Bring to a bubble.

6.Return chicken, toss to combine. Serve over rice.

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