This traditional Chinese chicken stir fry is on the table speedy quick!
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What I love about chicken stir fry’s is their ability to become unique. Want some pea shoots? Add them in. How about some shrimp? Plop em down in the pan! Make it spicy or sweet, stir frying in the way to go for a fast Asian meal.
What is Stir Frying?
Did you know that the origin of stir frying came from China over one thousand years ago?
And get this, stir frying was originally used to dry grain and it wasn’t until the 1300’s that the Chinese started using the technique to cook.
Stir frying is said to seal in juices because of it’s quick high heat method. However many websites like The Kitchn and Serious Eats claim that searing or stir frying meat only adds a depth of flavor and doesn’t actually seal in any juices of this chicken stir fry.
How To Stir Fry
To get started, you need to get your sauté pan really hot. Notice how I didn’t say wok? While the wok is less common in most households, America’s Test Kitchen has found that stir frying in a large hot pan creates the same cooking environment that a wok. Plus it has a larger cooking surface, making your food cook quicker and more evenly.
A great pan for this can be found here.
Here are some tips to make your chicken stir fry perfect:
- Cut your vegetables small and thin to encourage even and fast cooking.
- Preheat your pan with a small amount of oil until it shimmers
- Add your vegetables in the order in which it takes to cook. Example:(carrots take longer than mushrooms to cook, so add the carrots before the mushrooms).
- Have all of your chicken and vegetables ready before you start to cook.
Looking for an appetizer? Hop on over to Japan for this steamed edamame.
Ready to cook?
Ginger Chicken Stir-Fry with Broccoli Recipe
Serve this stir fry with a side of steamed rice.
- 2 Tbsp vegetable oil divided
- 1 lb chicken tenderloins cut into 1 inch pieces
- 1 cup sliced carrots
- 2 cups chopped broccoli florets
- 3 garlic cloves minced
- 2 tsp grated ginger
- 1/4 cup chicken stock
- 1/4 cup soy sauce
- 2 Tbsp honey
- 2 tsp cornstarch
- salt and pepper to taste
In large skillet, heat 1 tablespoon oil over medium-high heat. Season chicken with salt and pepper. Add chicken and cook through, about 4 minutes on each side. Remove chicken from pan and place on plate. Set aside.
Reheat pan with 1 tablespoon oil. Add carrots and broccoli and cook until vegetables are beginning to tender, about 5 minutes. Add garlic and ginger and continue to cook until vegetables are fork-tender, about 5 more minutes. Add chicken back to the pan.
In small bowl whisk together chicken stock, soy sauce and honey. Add to pan and toss to coat, cooking 1 minute.
Meanwhile, In a small bowl make a slurry by whisking together the cornstarch and 1 tablespoon water. Pour slurry into the pan and let boil for 1 minute and sauce is thickened. Serve immediately with rice.