30 minutes
Unlock the secret to a perfect homemade stir-fry with this sizzling ginger chicken recipe. By utilizing a large, preheated skillet, you’ll achieve that sought-after browning for your meat and vegetables, just like your favorite takeout joint.
Boneless Skinless Chicken Breast, cut into small, uniform pieces and patted dry
0 lb
tablespoons
tablespoons
Variety Of Vegetables, divided into categories
as needed
Scallions, chopped, white part only
tablespoons
Garlic, minced
tablespoons
Ginger, minced and grated
tablespoons
tablespoons
teaspoons
Low-Sodium Chicken Broth
tablespoons
1. Marinate the Protein
In a medium bowl, toss the chicken (or your choice of protein) with 1 tablespoon soy sauce and 1 tablespoon dry sherry. Set aside to marinate.
2. Prepare the Sauce
In a small bowl, whisk together all the sauce ingredients until thoroughly combined.
3. Preheat the Skillet
Warm a 12- or 14-inch nonstick skillet over high heat for 4 minutes. Test the temperature by holding your hand 1 inch above its surface; it should be unbearable after 3 seconds. Add 1 tablespoon of oil (use 2 tablespoons for tofu or fish) and swirl to coat the bottom evenly.
4. Sear the Protein
Once the oil is shimmering and lightly smoking, drain the protein and stir-fry until just shy of fully cooked (20 seconds for fish, 60 seconds for meat, 2 minutes for tofu, 2 1/2 to 3 minutes for chicken). Transfer to a serving dish, cover to keep warm.
5. Stir-Fry the Vegetables
Allow the skillet to return to temperature between batches. Add 2 teaspoons of oil, wait for a light smoke, then stir-fry the first batch of vegetables until tender-crisp, about 2 minutes. Remainder vegetables follow, adding a teaspoon of oil before each batch, and adjusting based on the pan used.
6. Aromatic Infusion
Clear the skillet's center, add the garlic, ginger, and scallions with 1/2 teaspoon of oil. Press and cook for 10 seconds, then stir into the vegetables for another 20 seconds.
7. Combine and Coat
Return the skillet to the heat, reintroduce the protein, pour in the sauce, and stir-fry to coat everything evenly, for about 1 minute.
Ensure that your ginger is fresh and fragrant, your chicken is of high quality (preferably organic, free-range), and your vegetables are crisp and vibrant. The freshness of the ingredients is directly proportional to the flavor of the dish.
For a more flavorful chicken, marinate it for at least 30 minutes with a bit of soy sauce, Shaoxing wine, a pinch of sugar, and some cornstarch. The cornstarch will tenderize the chicken and help thicken the sauce later on.
Balance the flavors in your sauce with soy sauce, oyster sauce, a touch of sugar, and a splash of rice vinegar, and dissolve cornstarch in water before adding to avoid clumps.
Mise en place is crucial. Having all your ingredients prepped and ready to go before you start cooking is key since stir-frying is a quick process.
Stir-fries are best served right off the stove while everything is still sizzling. Have your rice or noodles ready to go so you can plate and serve immediately.
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