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Standard 20-Minute Chicken Stir Fry

Mealovate Test Kitchen Mealovate Test Kitchen 1d ago

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Standard 20-Minute Chicken Stir Fry
Prep: 8min Cook: 12min Serves: 4 Beginner
Original
Upgraded
Elevated

A quick and healthy weeknight staple featuring tender chicken and crisp broccoli in a classic savory soy-based sauce.

Ingredients

  • 1 1/2 pounds Chicken breast-boneless skinless and cut into bite-sized pieces
  • 2 tablespoons Vegetable oil
  • 1/2 cup Soy sauce
  • 1/4 cup Water
  • 2 tablespoons Brown sugar
  • 1 tablespoon Cornstarch
  • 3 cups Broccoli florets
  • 3 cloves Garlic-minced
  • 1 teaspoon Ginger-grated

Instructions

  1. In a medium bowl, whisk together all Sauce ingredients (soy sauce, water, brown sugar, and cornstarch) until the sugar and cornstarch are dissolved.
  2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
  3. Add the Chicken pieces and cook until browned and cooked through, about 5 to 7 minutes; remove chicken from the pan and set aside.
  4. Add the remaining tablespoon of oil to the same pan and stir in the Broccoli florets, cooking for 3 minutes until bright green and tender-crisp.
  5. Stir in the Garlic and Ginger from the Vegetables and Aromatics group and cook for 30 seconds until fragrant.
  6. Return the cooked Chicken to the skillet and pour the Sauce mixture over the top.
  7. Toss everything together for 1 to 2 minutes until the sauce has thickened and coated the chicken and vegetables evenly.

Upgraded Sesame Ginger Chicken Stir Fry

An elevated take on the classic stir fry utilizing the velveting technique for ultra-tender chicken and a complex sesame-honey glaze.

Ingredients

  • 1 1/2 pounds Chicken breast-thinly sliced against the grain
  • 1 tablespoon Cornstarch
  • 1 tablespoon Soy sauce
  • 1 tablespoon Toasted sesame oil
  • 1/3 cup Soy sauce
  • 2 tablespoons Honey
  • 1 tablespoon Rice vinegar
  • 1 tablespoon Toasted sesame oil
  • 1 teaspoon Red pepper flakes
  • 1 cup Sugar snap peas-trimmed
  • 1 large Red bell pepper-sliced into strips
  • 3 stalks Green onions-sliced with whites and greens separated
  • 1 tablespoon Sesame seeds-toasted

Instructions

  1. In a bowl, toss the sliced Chicken with the cornstarch, soy sauce, and sesame oil from the Velveted Chicken group; let marinate for 10 minutes.
  2. Prepare the Honey Sesame Sauce by whisking all ingredients together in a small jug.
  3. Heat a wok over high heat with 2 tablespoons of high-heat oil. Sear the chicken in batches until golden and just cooked through, then remove.
  4. Add the red bell pepper and the white parts of the Green onions from the Vegetables group, stir-frying for 2 minutes.
  5. Add the sugar snap peas and cook for another 1 minute until crisp-tender.
  6. Return the chicken to the wok and pour in the Honey Sesame Sauce.
  7. Stir-fry rapidly for 1 minute until the glaze is glossy and thick.
  8. Garnish with the green parts of the onions and toasted sesame seeds before serving.

Equipment

  • Carbon steel wok
  • Microplane
  • Tongs

Elevated Umami Chicken Stir Fry

A restaurant-quality dish featuring chicken thighs velveted with Shaoxing wine, paired with fresh shiitakes and a complex dark soy and Chinkiang vinegar reduction.

Ingredients

  • 1 1/2 pounds Chicken thighs-boneless skinless and sliced into thin strips
  • 1 tablespoon Shaoxing rice wine
  • 1/2 teaspoon Baking soda
  • 1 Egg white-lightly beaten
  • 2 tablespoons Oyster sauce
  • 1 tablespoon Dark soy sauce
  • 1 tablespoon Chinkiang black vinegar
  • 1/2 cup Chicken bone broth-low sodium
  • 1 teaspoon White pepper-ground
  • 6 ounces Shiitake mushrooms-fresh and sliced
  • 2 heads Baby bok choy-quartered lengthwise
  • 2 Thai bird eye chilies-split
  • 4 cloves Garlic-thinly sliced

Instructions

  1. Combine the Chicken thighs with the Shaoxing wine, baking soda, and egg white from the Technique Marinade group; massage the meat and refrigerate for 15 minutes to tenderize.
  2. Whisk together all ingredients in the Signature Umami Sauce group and set aside.
  3. Heat a wok until smoking and add 2 tablespoons of peanut oil; flash-fry the chicken strips in a single layer until charred at the edges and just cooked, then remove.
  4. Add another tablespoon of oil and sear the Shiitake mushrooms from the Premium Produce group until deeply browned.
  5. Add the baby bok choy, sliced garlic, and Thai bird eye chilies, stir-frying for 2 minutes using a splash of broth to steam the greens.
  6. Return the chicken to the wok and pour in the Signature Umami Sauce.
  7. Toss over high heat for 90 seconds until the sauce reduces to a thick, dark syrup that coats every ingredient.
  8. Serve immediately, ensuring each plate receives a balance of mushrooms and bok choy.

Equipment

  • Professional carbon steel wok
  • Wok spatula
  • Chef's knife