Fast and Easy Chicken with Vegetables Stir Fry Recipe
Servings: 4
Calories: 224kcal
Cost: $10
I make a chicken stir fry when I want a healthy allergy friendly meal that's fast and easy. I used Foster Farms Simply Raised Boneless Skinless Breast Tenders for a lean and tasty stir fry loaded with fresh vegetables. Sponsored post by Foster Farms, all opinions are mine.
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Ingredients
- 3/4 pound Foster Farms Simply Raised Fresh Chicken I used Breast Tenders
- 2 tablespoons soy sauce divided
- 1 tablespoon michu rice wine, can substittue sherry or mirin
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper ground
- 3 teaspoons corn starch divided
- 2 teaspoons olive oil divided
- 2 cloves garlic minced (2 teaspoons)
- 1 slice ginger peeled and minced (2 teaspoons)
- 1 small red onion sliced
- 2 carrots halve lengthwise and slice diagonally
- 1 broccoli crown cut florets into bite sized pieces
- 1 zucchini halve lengthwise and slice
- 2 stalks scallions chopped (reserve 1 tablespoon for garnish)
Instructions
- Thinly slice chicken tenders across the grain and place into a medium mixing bowl.
- Add 1 tablespoon soy sauce, michu, sugar, white pepper to the chicken and mix.
- Add 2 teaspoons corn starch to the chicken and mix, set aside to marinate.
- Make a sauce by mixing 1 teaspoon corn starch, 1/3 cup room temperature water, and 1 tablespoon soy sauce, set aside.
- Prepare all vegetables as directed, set aside.
- Preheat wok or stainless steel frying pan on medium high heat for a few minutes until the pan feels toasty if you hold your hand over it and/or a drop of water sizzles (if using a non-stick frying pan, cook at medium heat but allow more time than directed).
- Add 1 teaspoon of oil and swirl to coat, saute the ginger and garlic until fragrant (30 seconds) and add marinated chicken pieces, spread them out and allow the chicken to sear for 30 seconds before stir frying until no longer pink (3-4 minutes), transfer to a clean bowl and set aside.
- Add 1 teaspoon of oil and swirl to coat, stir fry onions until slightly translucent and fragrant.
- Add broccoli florets, carrot and zucchini slices and saute for 1 minute, add 1/4 cup of water and cover with a lid to steam vegetables for 2 minutes.
- Add zucchini slices, chicken, and most of the chopped scallions.
- Stir the cornstarch mixture and add to the stir fry, continue to saute until the sauce thickens (1 minute).
- Transfer to a serving bowl, garnish with scallions, and serve over rice.
Notes
To save time, you can also use 1 teaspoon each of powdered ginger and garlic but add half to the marinade and half to the sauce.
Nutrition
Calories: 224kcal