This might be the best stir fry I ever made with chicken and vegetables. Loaded with crunchy vegetables that stay tender crisp and not overcooked, it’s quite healthy. Not too oily either. With just a little prep needed, it cooks really fast.
In my childhood this was a popular dish served very often and at celebrations like birthdays and holidays. Sometimes beef or shrimp would be substituted for the chicken. There are times when we don’t add any meat, just vegetables sautéed in garlic and ginger. Then we served it as a side dish to broiled fish.
Stir frying the chicken and vegetables separately avoids overcooking and keeps the bright green color. Each cooking time is very quick. Marinating the chicken before hand for at least 20 minutes gives it more flavor too. The result is amazingly good! A stir fry doesn’t have to swim in oil to be tasty.
If you want something healthy and you want it fast, this stir fry is the one to make. When I serve this over steamed rice, my family loves it. You will also love it with sliced top sirloin beef or shrimp. Or even a combination of asparagus, zucchini and bell pepper. Perfect comfort food you have to try.
Chicken and Vegetables Stir Fry
- ¾ lb skinless chicken thighs chopped into bite size pieces
- 12 oz. bag of broccoli and cauliflower florets washed and drained
- 1 large carrot peeled and halved, sliced thinly in bias
- 2 celery stalks cut in bias to 1/4 inch thick
- 2 green onion chopped
- 2 garlic cloves minced
- 1 inch fresh ginger peeled
- 2 ½ Tbsp canola oil plus 1/2 tsp for marinade
- Kosher salt and freshly ground pepper
- ½ tsp Mirin (rice wine)
- ½ tsp low sodium soy sauce
- 1 Tbsp cornstarch
- ½ tsp sesame oil
- ⅓ cup low sodium chicken stock
- 1 tsp sugar
- Chop the chicken in bite size pieces, about 1 inch long and 1/4 inch thick. Mince 2 tsp of the peeled ginger and set aside. Slice the rest of the ginger thinly and set aside. In a small bowl mix 1 tsp minced ginger, 1/2 tsp sesame oil, 1 Tbsp cornstarch, 1/4 tsp salt, 1/2 tsp mirin, 1/2 tsp sugar, 1/2 tsp canola oil, and 1/4 tsp freshly ground pepper. Add chicken and stir until coated. Refrigerate for 20 minutes.
- Meanwhile, pick through the broccoli and cauliflower florets and make sure they are bite size pieces, cutting the bigger pieces as you find it. Cut the carrot in half lengthwise and thinly slice it in bias. Chop the celery in bias to about 1/4 inch thick. Set aside 1/3 of the chopped green onion for topping later.
- Heat a wok on high with 1 Tbsp canola oil. Swirl it around to coat the sides of the wok. Add in 1 tsp minced ginger and 1/3 tsp salt. Stir using a flat wooden spoon. Once the ginger is fragrant (about 10 seconds) add the celery, carrots, broccoli and cauliflower. Keep stirring and let cook for 1 minute. Transfer vegetables and its juices into a plate. Set aside.
- Take chicken out of the fridge. Add 1 1/2 Tbsp canola oil to the hot wok. Add the chicken, and stir fry for 2 minutes. Keep stirring to flip the chicken until it is cooked. Then add in all the vegetables, 1/3 cup chicken stock and 1/2 tsp soy sauce. Keep stirring for another 20 seconds. Turn off heat.
- Adjust seasoning to your taste. Transfer in a flat serving dish and pour juices on top. Garnish with chopped green onion on top. Serve immediately with steamed rice.