Chicken Stir-Fry
This chicken stir-fry comes together in one pan with a 4-ingredient sauce that goes from watery to glossy right on the stove. It's the kind of quick weeknight dinner that tastes like takeout but costs a fraction and uses whatever vegetables are already in your fridge. Ready in 30 minutes, it's become the recipe I reach for when the oven is the last thing I want to turn on.
Servings 6
Equipment
Ingredients
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Dry Sherry
- 1 Tablespoon Cornstarch
- 2 Cloves Garlic
- 2 Tablespoons Olive Oil
- 2 Boneless Skinless Chicken Breasts thinly sliced
- ½ Pound Broccoli, Snow Peas, or Other Vegetable
- 1 Onion small
- 1 Carrot pared, and thinly sliced
Instructions
- Combine soy sauce, sherry, cornstarch, garlic, and ¼ C water; set aside.
- In wok, stir-fry chicken in hot oil 2 minutes.
- Add vegetables; stir-fry 4 minutes.
- Add soy sauce mixture; cook and stir until slightly thickened.
Notes
Helpful Tips
- Get your wok hot before the chicken goes in. If it's not hot enough, the chicken steams instead of sears.
- Cut all your vegetables to roughly the same size so they finish cooking at the same time.
- Don't walk away once the sauce hits the pan. Cornstarch thickens fast, and it can go from perfect to gluey if it sits too long.
- Have everything prepped and within reach before you turn on the heat. Stir-fry moves fast, and there's no time to chop mid-cook.
- If your sauce isn't thickening, your heat is probably too low. It needs a real simmer, not a gentle warm.