Quick and Easy Chicken Stir-Fry
Stir-fry sauce and a prepackaged stir-fry vegetable mix make this recipe a great choice for busy weeknights. Cooking wine can be used in place of the rice wine or dry sherry. Serve this dish over rice.
Serves: 4Hands-on: 20 minutesTotal: 50 minutesDifficulty: Easy
- 1 lb. boneless, skinless chicken breasts
- 1 Tbsp. soy sauce
- 1 Tbsp. Chinese rice wine
- 2 tsp. cornstarch
- 3 Tbsp. vegetable oil, divided
- 1 clove garlic, peeled and minced
- 1 slice ginger, minced
- 3 cups packaged fresh stir-fry vegetable mix
- ½ cup store-bought stir-fry sauce
- Cut the chicken into bite-sized cubes. Place the chicken in a bowl and add the soy sauce, rice wine, and cornstarch. Marinate the chicken in the refrigerator for 30 minutes.
- Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil.
- When the oil is hot, add the garlic. Stir-fry for 30 seconds or until it is aromatic.
- Add the chicken. Let brown briefly, then stir-fry, stirring and tossing the chicken for 3–4 minutes until it turns white and is nearly cooked. Remove the chicken from the pan. Drain on a plate lined with paper towels.
- Add 1 tablespoon oil to the wok or skillet. When the oil is hot, add the ginger. Stir-fry for 30 seconds or until aromatic, then add the vegetables. Stir-fry for 1–2 minutes, until the vegetables are tender but still crisp.
- Add the stir-fry sauce and bring to a boil. Add the chicken back into the pan. Stir-fry for 2 more minutes to heat through and thoroughly cook the chicken. Serve hot.