It doesn’t get much easier than this, folks. Thin slices of chicken, your favorite vegetables, garlic and ginger for freshness and flavor, all quickly cooked in a savory sauce. There’s no need to order takeout when stir-fries are this easy—and delicious—to make at home.
Plus, cooking your own stir-fry is nearly always healthier than anything you’d find at even the highest-end Asian restaurants. You can switch out the vegetables each time for variety, and it’s easy to keep the necessary ingredients on hand, so you’ll be ready to whip up a delicious, healthy weeknight meal in no time.
Don’t believe me? The longest time you’ll spend is in the prep (cooking the rice, chopping the garlic and ginger, cutting the chicken). As soon as you start cooking, dinner comes together in less than 10 minutes. Honestly. By the time your takeout would have gotten here, you’re done with dinner already.
The fresh, fragrant smell of gingerroot is quite possibly one of my favorite smells in the world. I usually buy a few large pieces of ginger at a time so I always have it on hand (it freezes well). When I get home from the store, I peel them and cut them into inch-long pieces, then place the pieces in a zip-top freezer bag. Then I just have to thaw one piece as needed for recipes like this.
Quick Chicken and Vegetable Stir-Fry
Inspired by Emeril Lagasse
½ cup low-sodium chicken stock
4 teaspoons cornstarch
4 teaspoons packed light brown sugar
4 tablespoons soy sauce (use tamari for gluten free)
Dash of toasted sesame oil
1-2 tablespoons vegetable oil
2 cloves garlic, minced
2-3 teaspoons minced fresh gingerroot
¼ teaspoon red pepper flakes
2-3 boneless, skinless chicken breast halves, cut into thin strips
3 cups (14 oz.) vegetables (fresh or frozen, thawed) (We like broccoli or snow peas, but you can also do a mix, adding mushrooms, water chestnuts, etc.)
2 cups cooked brown rice
Sesame seeds (optional)
Stir together chicken stock, cornstarch, brown sugar, soy sauce, and sesame oil until smooth and dissolved. Set aside.
Heat vegetable oil over medium-high heat in a large frying pan or wok if you have one. Add garlic, ginger, and red pepper flakes and cook for 30 seconds. Add chicken and cook until opaque on all sides. Add vegetables and cook for 1 minute if using thawed vegetables, or a maybe few minutes more if using fresh, depending on the type of vegetable (you want the veggies to be crisp-tender at the end). Stir chicken stock mixture again to redistribute cornstarch, then pour it into the pan with the chicken and vegetables. Cook, stirring, until sauce is thickened.
Serve chicken and vegetables over rice and top with sesame seeds, if desired.