A good balance of meat and vegetables, with plenty of flavor and spice. This is a great weeknight meal!
Ingredients
1/4cupsoy sauce
1tbspcornstarch
1tbsprice wine vinegar
1tspfreshly grated ginger*
3clovesgarlicminced
1/2tspred pepper flakes
1/4tspblack pepper
1.5lbschicken breastsliced thinly (3 breasts)
3tbspgheeor other high heat cooking fat, divided
1large carrotcut into coins (3/4 cup)
1smallred bell peppercut into strips (1 cup)
4ouncessnap peas(1 heaping cup)
4scallionssliced (1/2 cup)
15ozcan baby corn(dry weight 7oz)
8ozcan water chestnuts(dry weight 5oz)
1/2cuptoasted cashewsor peanuts
1/4cupchicken stockor water, if needed
Instructions
The key to success with a stir fry is to have all of the ingredients prepped ahead of time and lined up next to your cooking area. Vegetables cut, chicken sliced, garlic minced, and other ingredients measured out. The actual cooking will happen very quickly over very high heat, in 10 minutes.
In a large bowl, stir to combine the soy sauce, cornstarch, rice wine vinegar, ginger, garlic, red pepper flakes, and black pepper. Add the thinly sliced chicken and toss well. Let this sit for 5 minutes.
Preheat a 12" skillet over medium high heat, then add 1 tbsp ghee. It should shimmer in the pan. Add half the chicken, spreading it in an even layer. Let the chicken sit for 30-60 seconds to brown, then toss and stir it around for another minute longer. It should be mostly cooked through, about 80%. Remove that batch of chicken to a bowl and add 1 tbsp ghee, and the remaining chicken. Repeat the cooking process, then remove the chicken to the bowl.
Add the remaining tbsp ghee, thenImmediately add the carrot, bell pepper, and snap peas. Cook for 3 minutes, stirring frequently, until slightly softened but still firm.
Add the scallions, baby corn, and water chestnuts to the pan. Cook for 2 minutes, stirring frequently.
Add the chicken and the juices to the pan, then add the cashews. Toss for 1 minute. If the stir fry seems dry, add the chicken stock or water, then stir for 1 more minute. Check that the chicken is cooked through, then enjoy!
Notes
*Tip: Keep ginger root in the freezer! You can grate it straight from frozen using a Microplane (affiliate).