Ginger-Garlic Chicken Stir-Fry

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Ingredients

fresh ginger (grated or minced)

2 tablespoons

boneless skinless chicken thighs or breasts (thinly sliced)

1 pound

soy sauce

2 tablespoons

vegetable oil or neutral oil

1 tablespoon

garlic (minced)

3 cloves

mixed vegetables (e.g., broccoli florets, bell pepper, carrot, sliced)

2 cups

rice vinegar or mirin

1 tablespoon

cornstarch mixed with 1 tablespoon water (slurry)

1 teaspoon

salt and pepper

to taste

Instructions

1. Slice the chicken thinly and toss with 1 tablespoon soy sauce; set aside to marinate briefly while you prep vegetables.
2. Heat the skillet or wok over high heat and add the oil.
3. Add the minced garlic and grated fresh ginger; stir 20–30 seconds until fragrant but not browned.
4. Add the chicken and stir-fry until mostly cooked through, about 3–5 minutes depending on thickness.
5. Push the chicken to the side, add the vegetables and stir-fry until crisp-tender, 2–4 minutes.
6. Stir everything together, add remaining soy sauce and rice vinegar or mirin if using; toss to coat.
7. If a thicker sauce is desired, add the cornstarch slurry and cook until it thickens.
8. Adjust seasoning with salt and pepper, serve immediately over rice or noodles.
9. Refrigerate leftovers within 2 hours and consume within 3–4 days.

Equipment: large skillet or wok, cutting board, knife, mixing bowl, spatula.

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