Chicken and Vegetables Stir Fry
Servings Prep Time
4 20mins.
Cook Time
10mins.
Servings Prep Time
4 20mins.
Cook Time
10mins.
Ingredients
  • 3/4lb skinless chicken thighschopped into bite size pieces
  • 12oz. bag of broccoli and cauliflower floretswashed and drained
  • 1 large carrotpeeled and halved, sliced thinly in bias
  • 2 celery stalkscut in bias to 1/4 inch thick
  • 2 green onionchopped
  • 2 garlic clovesminced
  • 1inch fresh gingerpeeled
  • 2 1/2Tbsp canola oilplus 1/2 tsp for marinade
  • Kosher salt and freshly ground pepper
  • 1/2tsp Mirin (rice wine)
  • 1/2tsp low sodium soy sauce
  • 1Tbsp cornstarch
  • 1/2tsp sesame oil
  • 1/3cup low sodium chicken stock
  • 1tsp sugar
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.