Stir Fry Recipe

Stir-fry

1. 1

   Prepare ingredients

   Slice the chicken thinly against the grain into bite-sized strips. Mince the garlic and ginger. Wash and cut the broccoli into bite-sized florets, slice the carrot diagonally into thin coins, slice the red bell pepper into strips, and trim the snap peas. Slice the green onions on a bias. Measure out sauces and set near the stove for a quick cook (mise en place).

2. 2

   Make sauce

   In a small bowl whisk together 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon rice vinegar, 1 teaspoon honey (or brown sugar), 1 teaspoon cornstarch, and 1 tablespoon water until smooth. Set sauce aside.

3. 3

   Season and pre-cook chicken

   Pat the chicken dry with paper towel and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Heat a wok or large heavy skillet over high heat until very hot (about 2 minutes). Add 1 tablespoon of the neutral oil and swirl to coat. Add the chicken in an even layer (do not overcrowd; cook in two batches if necessary). Let chicken sear without moving for 30–45 seconds, then stir-fry for 1–2 minutes more until mostly cooked through and lightly browned. Remove chicken to a plate and set aside.

4. 4

   Cook aromatics

   Return the wok to high heat. Add the remaining 1 tablespoon oil. When shimmering, add the minced garlic and ginger and stir-fry for 15–20 seconds until fragrant but not browned.

5. 5

   Stir-fry vegetables

   Add the carrots and broccoli first and stir-fry 1–2 minutes. Then add the red bell pepper and snap peas and continue stir-frying another 1–2 minutes until vegetables are bright, tender-crisp, and just cooked through. If vegetables begin to stick or look dry, add 1–2 tablespoons of water and toss to create steam and finish cooking.

6. 6

   Combine chicken and sauce

   Return the cooked chicken and any accumulated juices to the wok with the vegetables. Give the reserved sauce a quick stir (cornstarch may settle) and pour it into the wok. Stir constantly as the sauce comes to a simmer and thickens, 30–60 seconds, coating chicken and vegetables evenly.

7. 7

   Finish and serve

   Turn off the heat and drizzle 1 teaspoon sesame oil over the stir-fry. Toss in sliced green onions and sprinkle sesame seeds if using. Taste and adjust seasoning with a little more soy sauce or salt if needed. Serve immediately over 4 cups cooked rice or noodles.

8. 8

   Notes and variations

   For a vegetarian version, substitute firm tofu (pressed and pan-fried) or extra mushrooms and omit oyster sauce (replace with vegetarian mushroom sauce or extra soy sauce). To increase heat, add 1 thinly sliced red chili with the aromatics or 1/2 teaspoon crushed red pepper with the sauce.