Ginger-Garlic Chicken and Vegetable Stir-Fry
Ingredients
The chicken
-
1½
lb.
skinless, boneless chicken breasts, sliced on a diagonal ¼" thick
-
5
Tbsp.
soy sauce, divided
-
2
Tbsp.
mirin (sweet Japanese rice wine), divided
-
1
Tbsp.
cornstarch
The aromatics
-
4
scallions, white and pale green and dark green parts separated, thinly sliced
-
6
cloves
garlic, coarsely chopped
-
12
inches
piece ginger, scrubbed, coarsely chopped
The vegetables
-
8
oz.
baby bok choy, halved lengthwise
-
8
oz.
mushrooms, trimmed, sliced
-
8
oz.
snow peas, trimmed
The cooking ingredients
-
4
Tbsp.
vegetable oil, divided
-
Kosher salt (optional)
-
Cooked rice (for serving)
Instructions
- Toss the chicken with soy sauce, mirin, and cornstarch in a bowl.
- Pulse the white and pale green parts of the scallions, garlic, and ginger in a food processor until finely chopped.
- Heat vegetable oil in a skillet, cook the chicken until golden brown on both sides, then transfer to a plate.
- In the same skillet, add the scallion mixture and cook until fragrant, then add the bok choy, mushrooms, and snow peas, cooking until crisp-tender.
- Return the chicken to the skillet with any juices, add remaining soy sauce, mirin, and water, and cook until the sauce thickens slightly.
- Serve the stir-fry topped with the dark green parts of the scallions and with rice on the side.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
15g
Total carbohydrates
35g
Total protein
30g
Sodium
800mg
Cholesterol
75mg
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