Chicken Stir-Fry
Quick · 30 min · Serves 2 · Chinese
Dietary: dairy-free, nut-free
Fast-fried chicken and crisp-tender broccoli and carrot in a glossy garlic-ginger soy sauce, served over rice.
Ingredients
For 2 servings
Rice
- 150 g rice
Chicken
- 300 g chicken breast, thinly sliced against the grain
- 1 tbsp soy sauce
- 1 tsp cornstarch
Sauce
- 2 tbsp soy sauce
Stir-fry
- 2 tbsp vegetable oil
- 200 g broccoli, cut into small florets
- 1 carrot, thinly sliced on the diagonal
- 2 clove garlic, minced
- 10 g ginger, finely grated (about 1 tbsp)
Steps
Rice
- Rinse the rice and cook it according to the packet, then keep it covered and warm. Have everything else prepped before the wok goes on: the stir-fry takes under 10 minutes and moves too fast to stop and chop.
Chicken
- Toss the chicken with 1 tablespoon of the soy sauce and the cornstarch until every strip is thinly coated. The coating keeps the chicken tender over high heat and later thickens the sauce.
Sauce
- Stir the remaining 2 tablespoons of soy sauce with 3 tablespoons of water in a small cup and keep it by the stove.
Stir-fry
- Heat a wok or large skillet over high heat until a drop of water sizzles away instantly. Add 1 tablespoon of the oil, then the chicken in a single layer. Leave it for 1 minute, then stir-fry for 2 to 3 minutes more, until white all over, browned in places and just cooked through. Tip onto a plate.
- Add the remaining oil, then the broccoli and carrot. Stir-fry for 1 minute, then add 2 tablespoons of water and keep tossing for 2 to 3 minutes, until the broccoli is bright green and crisp-tender and the water has evaporated.
- Add the garlic and ginger and toss for about 30 seconds, until fragrant, without letting the garlic brown.
- Return the chicken and any juices, pour in the soy mixture and toss over high heat for 1 to 2 minutes, until the sauce thickens to a glossy syrup that coats everything. Stop while the vegetables still have some crunch; they go soft quickly from here.
- Serve straight away over the rice.