Description
This vibrant Chicken Stir Fry recipe combines tender chicken breast with a colorful medley of crisp vegetables and a savory, slightly spicy sauce. Cooked quickly over high heat using ghee for a rich flavor, this dish is perfect for a flavorful and nutritious weeknight meal ready in just 30 minutes.
Ingredients
Scale
Marinade & Sauce
- 1/4 cup soy sauce
- 1 tbsp cornstarch
- 1 tbsp rice wine vinegar
- 1 tsp freshly grated ginger
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1/4 tsp black pepper
Protein
- 1.5 lbs chicken breast, thinly sliced (about 3 breasts)
Vegetables
- 1 large carrot, cut into coins (3/4 cup)
- 1 small red bell pepper, cut into strips (1 cup)
- 4 ounces snap peas (1 heaping cup)
- 4 scallions, sliced (1/2 cup)
- 15 oz can baby corn (dry weight 7 oz)
- 8 oz can water chestnuts (dry weight 5 oz)
Additional Ingredients
- 3 tbsp ghee (or other high heat cooking fat), divided
- 1/2 cup toasted cashews (or peanuts)
- 1/4 cup chicken stock (or water, if needed)
Instructions
- Prepare Ingredients: Chop all vegetables, slice the chicken breast thinly, and mince the garlic. Measure out all other ingredients so they are ready to use before cooking begins, as stir frying is a fast process.
- Make Marinade: In a large bowl, combine soy sauce, cornstarch, rice wine vinegar, grated ginger, minced garlic, red pepper flakes, and black pepper. Add the thinly sliced chicken and toss well to coat. Let marinate for 5 minutes.
- Cook Chicken – First Batch: Preheat a 12-inch skillet over medium-high heat and add 1 tablespoon of ghee. Once shimmering, add half the chicken in an even layer. Let it brown undisturbed for 30-60 seconds, then stir and cook for about 1 more minute until ~80% done. Remove to a bowl.
- Cook Chicken – Second Batch: Add another tablespoon of ghee to the skillet, then cook the remaining chicken following the same process. Remove chicken to the bowl with first batch.
- Cook Vegetables – First Stage: Add the final tablespoon of ghee to the hot skillet. Immediately add the carrot coins, red bell pepper strips, and snap peas. Stir frequently and cook for 3 minutes until vegetables are slightly softened but still crisp.
- Add Remaining Vegetables: Incorporate the sliced scallions, baby corn, and water chestnuts into the pan. Cook for 2 minutes, stirring regularly to combine and heat through.
- Combine All and Finish: Return the cooked chicken and its accumulated juices to the skillet. Add the toasted cashews. Toss and stir everything together for 1 minute. If the pan seems dry, pour in the chicken stock or water and stir for an additional minute. Ensure the chicken is fully cooked through before serving.
Notes
- This recipe offers a well-rounded balance of protein and vegetables with bold flavors and a touch of spice, making it excellent for a quick weeknight dinner.
- Using ghee or a high heat oil prevents burning and adds a rich flavor to the stir fry.
- Prepping all ingredients beforehand is essential due to the fast cooking time over high heat.
- Feel free to swap cashews for peanuts or omit nuts entirely for nut-free preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 343 kcal
- Sugar: 5 g
- Sodium: 1054 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 129 mg
