Description
This Chicken Stir Fry recipe is a flavorful and vibrant dish perfect for a quick weeknight meal. Featuring tender chicken breast cooked with a medley of crisp vegetables, toasted cashews, and a tangy, savory sauce, it combines high heat stir-frying techniques to deliver a satisfying, balanced dish in just 30 minutes.
Ingredients
Scale
Marinade and Sauce
- 1/4 cup soy sauce
- 1 tbsp cornstarch
- 1 tbsp rice wine vinegar
- 1 tsp freshly grated ginger
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1/4 tsp black pepper
Protein
- 1.5 lbs chicken breast, sliced thinly (about 3 breasts)
Vegetables
- 1 large carrot, cut into coins (3/4 cup)
- 1 small red bell pepper, cut into strips (1 cup)
- 4 ounces snap peas (about 1 heaping cup)
- 4 scallions, sliced (1/2 cup)
- 15 oz can baby corn (dry weight 7 oz)
- 8 oz can water chestnuts (dry weight 5 oz)
Fats and Nuts
- 3 tbsp ghee (or other high heat cooking fat), divided
- 1/2 cup toasted cashews (or peanuts)
Additional Liquids
- 1/4 cup chicken stock (or water, if needed)
Instructions
- Prepare Ingredients: Ensure all vegetables are cut, chicken is thinly sliced, garlic is minced, and all other ingredients are measured and ready at your cooking station. This prep is essential as the cooking process happens quickly over high heat.
- Marinate Chicken: In a large bowl, whisk together soy sauce, cornstarch, rice wine vinegar, grated ginger, minced garlic, red pepper flakes, and black pepper. Add the sliced chicken breast and toss well to coat. Let it marinate for 5 minutes to absorb flavors.
- Cook Chicken – First Batch: Heat a 12-inch skillet over medium-high heat and add 1 tablespoon of ghee, letting it shimmer. Add half the chicken in an even layer. Allow it to brown undisturbed for 30-60 seconds, then stir and toss for an additional minute until about 80% cooked. Remove to a bowl.
- Cook Chicken – Second Batch: Add another tablespoon of ghee to the skillet and repeat the process with the remaining chicken. Remove to the same bowl once cooked.
- Sauté Vegetables: With the last tablespoon of ghee in the skillet, immediately add the carrot coins, bell pepper strips, and snap peas. Stir frequently and cook for 3 minutes until veggies are slightly softened but still crisp.
- Add More Vegetables: Stir in the sliced scallions, baby corn, and water chestnuts. Cook and stir for 2 minutes to combine flavors and heat through.
- Combine Chicken and Nuts: Return the cooked chicken and accumulated juices to the skillet. Add the toasted cashews and toss everything together for 1 minute to blend flavors.
- Adjust Moisture & Finish Cooking: If the stir fry looks dry, pour in chicken stock or water and stir for an additional minute. Check the chicken to ensure it is fully cooked through. Serve immediately and enjoy!
Notes
- This dish offers a great balance of protein and vegetables, packed with flavor and a hint of spice.
- Preparing all ingredients before cooking is crucial for a fast, even stir-fry.
- Use ghee or another high smoke point fat to achieve proper browning without burning.
- Feel free to substitute vegetables based on availability or preference.
- Adjust red pepper flakes to control the heat level.
Nutrition
- Serving Size: 1 serving
- Calories: 343 kcal
- Sugar: 5 g
- Sodium: 1054 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 129 mg
