Easy Stir-Fry

Ingredients

• 16-ounces chicken breast, sliced about 1/8-in. thick
• Neutral cooking oil (like canola or vegetable)
• 4 garlic cloves, minced
• 2-3 cups mixed fresh vegetables, cut into small pieces
• 1 teaspoon salt
• 2-3 pinches ground white pepper
• 2 teaspoons cornstarch

Sauce:

• 1/2 cup chicken broth
• 2 tablespoons soy sauce
• 1/2 teaspoon sesame oil
• 1 tablespoon honey
• Ground white pepper to taste
• Salt to taste
• 2 tablespoons Shaoxing wine or Chinese rice wine, optional
• 2 tablespoons cornstarch

Description

Step 1: Tenderize chicken

Mix sliced chicken with a teaspoon of salt, 2-3 pinches of ground white pepper, 2 teaspoons cornstarch and 1 teaspoon canola oil in a medium bowl and set aside.

Step 2: Prepare sauce

Mix all ingredients for the sauce and stir well.

Step 3: Cook chicken

Heat wok or large skillet to high heat. Coat pan with oil. Add chicken and cook until about half done (white on the surface, but not yet cooked through), about a minute total, flipping halfway. Take the chicken out and set aside.

Step 4: Stir-fry vegetables

On medium heat, add oil to coat skillet or wok. Add garlic and stir until light brown, careful not to burn. Add vegetables and stir-fry for about 1 minute, then turn heat back up to high.

Editor’s Tip: Overcooking vegetables will cause them to be limp, so watch the cook time.

Step 5: Combine and dish out

Add chicken and sauce to the skillet, and stir-fry for 2 more minutes, or until the chicken is cooked through and vegetables are the desired tenderness. Serve hot.