Chicken Stir Fry

Name: Chicken Stir Fry
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1¼ lb Chicken breasts; 1 lb Frozen stir-fry vegetables; 3 tbsp Soy sauce; 2 cloves Garlic clove; 1 tsp Fresh ginger; 1 cup White rice; 1 tsp Sesame oil; 1 tbsp Vegetable oil

Dinner in the time the rice takes. Thin strips of chicken brown fast in a hot skillet. Then a bag of frozen stir-fry vegetables goes in with garlic and fresh ginger, and soy sauce and sesame oil finish it off the heat. There are no vegetables to chop, and everything lands on the rice at the same time. About twenty-five minutes.

25 minServes 4 as writtenStovetopChineseContains Wheat, Soy, Sesame

Chicken Stir Fry, as the finished dish — The photo is an illustration of the finished dish, not a photograph of this recipe as written.

Ingredients — serves 4

Chicken breasts1¼ lb
Frozen stir-fry vegetables1 lb
Soy sauce3 tbsp
Garlic clove2 cloves
Fresh ginger1 tsp
White rice1 cup
Sesame oil1 tsp
Vegetable oil1 tbsp

How much to make for 2, 4, 6 or 8

Ingredient	For 2	For 4	For 6	For 8
Chicken breasts	¾ lb	1¼ lb	2 lb	2½ lb
Frozen stir-fry vegetables	½ lb	1 lb	1½ lb	2 lb
Soy sauce	1½ tbsp	3 tbsp	4½ tbsp	6 tbsp
Garlic clove	1 clove	2 cloves	3 cloves	4 cloves
Fresh ginger	½ tsp	1 tsp	1½ tsp	2 tsp
White rice	½ cup	1 cup	1½ cups	2 cups
Sesame oil	½ tsp	1 tsp	1½ tsp	2 tsp
Vegetable oil	1½ tsp	1 tbsp	1½ tbsp	2 tbsp
The pan	Written for 4 adult-size portions; you are cooking for about 2 — roughly 0.5× the recipe. Less than the recipe assumes — a 10-inch skillet keeps it from spreading thin; watch it, small amounts cook faster.	—	Written for 4 adult-size portions; you are cooking for about 6 — roughly 1.5× the recipe. This calls for a 12-inch skillet. At about 1.5× the recipe, brown in two batches — a crowded pan steams instead of browning. Then bring it back together in the skillet.	Written for 4 adult-size portions; you are cooking for about 8 — roughly 2× the recipe. This calls for a 12-inch skillet. At about 2× the recipe, brown in two batches — a crowded pan steams instead of browning. Then finish in a 6-quart pot or a Dutch oven — the skillet won’t hold the whole.

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Steps

Start the rice per the package directions — the stir-fry takes about eight minutes once the pan is hot.
Chop the garlic finely and peel and grate the ginger, then slice the chicken into thin strips. Heat the vegetable oil in a large skillet over medium-high heat for about a minute, until hot but not smoking.
Lay the chicken in a single layer and leave it alone for 2 minutes, then stir and cook for 2 minutes more. Check that the pieces are browned at the edges.
Add the frozen vegetables, the garlic and the ginger and keep everything moving for 3 to 4 minutes. Check that the vegetables are hot and bright and the thickest piece of chicken reads 165°F on a thermometer.
Take the skillet off the heat, stir in the soy sauce and the sesame oil, and serve straight over the rice.

Good to know

Contains Wheat, Soy, Sesame — from the ingredient names, so not a complete list. It cannot see inside a jar, a mix or a sauce, and formulas change. For an allergy or intolerance, read the package every time — never decide from this line.
🌡 Chicken — cook to 165°F at the thickest part , the USDA minimum for poultry. A thermometer is the test; color is not.