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Ginger-Garlic Chicken and Vegetable Stir-Fry
Level up your weeknight dinner game with this fragrant, veggie-packed stir-fry.
👥 4 Servings⏱️ Prep & Cook: 40 min👤 Rachel Gurjar📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●food processor
- ●skillet
- ●pan
📝 Preparation Steps
1
Toss 1½ lb. skinless, boneless chicken breasts, sliced on a diagonal ¼" thick, with 2 Tbsp. soy sauce and 1 Tbsp. mirin in a medium bowl. Sprinkle 1 Tbsp. cornstarch over; toss to coat.
½ lb. skinless, boneless chicken breasts, sliced on a diagonal ¼" thick1. soy sauce, divided5 Tbsp. mirin (sweet Japanese rice wine), divided2 Tbsp. cornstarch1 Tbsp
2
Pulse white and pale green parts of 4 scallions, 6 garlic cloves, coarsely chopped, and one 2" piece ginger, scrubbed, coarsely chopped, in a food processor until very finely chopped.
2" piece ginger, scrubbed, coarsely chopped1
3
Heat 2 Tbsp. vegetable oil in a large skillet over medium-high. Arrange chicken in skillet in an even layer and cook, undisturbed, until golden brown underneath, about ⏱️ 3 minutes. Turn chicken over and cook until golden brown on other side, about ⏱️ 2 minutes. Transfer to a plate.
. vegetable oil, divided4 Tbsp
4
Heat remaining 2 Tbsp. vegetable oil in same skillet. Add scallion mixture and cook, stirring, until fragrant, about ⏱️ 30 seconds. Add 8 oz. baby bok choy, halved lengthwise, 8 oz. mushrooms, trimmed, sliced, and 8 oz. snow peas, trimmed, and cook, tossing, until crisp-tender, about ⏱️ 2 minutes. Return chicken and any accumulated juices to skillet. Add remaining 3 Tbsp. soy sauce and 1 Tbsp. mirin and ¼ cup water, scraping up any browned bits stuck to bottom of pan. Cook, tossing, until vegetables are tender and sauce is slightly thickened, about ⏱️ 2 minutes. Remove from heat; taste and season with kosher salt if needed.
. vegetable oil, divided4 Tbsp. baby bok choy, halved lengthwise8 oz. mushrooms, trimmed, sliced8 oz. snow peas, trimmed8 oz. soy sauce, divided5 Tbsp. mirin (sweet Japanese rice wine), divided2 TbspKosher salt (optional)
5
Divide stir-fry among plates; top with dark green parts of 4 scallions. Serve with cooked rice alongside.
Cooked rice (for serving)
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