Chicken Stir Fry

Better-Than-Takeout in 15 Minutes Flat

I used to have every Chinese takeout place in a ten-mile radius on speed dial. Then one night I threw together a stir fry with whatever was in the fridge, and honestly? It blew every single one of those delivery orders out of the water. Now this is my go-to weeknight dinner, and I genuinely cannot remember the last time I ordered takeout on a Tuesday.

The beauty of a great stir fry is that once your ingredients are prepped, the actual cooking takes about five minutes. Five. That is faster than waiting for the delivery app to even find a driver. The key is high heat, quick moves, and having everything chopped and ready before the wok gets hot.

Wok On, Let's Go

Start by slicing 1.5 pounds of chicken breast into thin strips, about a quarter inch thick. Thin slices cook fast and soak up sauce beautifully. Toss them in a bowl with 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and a pinch of white pepper. This quick little marinade works magic on the texture.

While the chicken sits, make your sauce. Whisk together 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sesame oil, 1 tablespoon of rice vinegar, 1 teaspoon of sugar, and 1 teaspoon of cornstarch dissolved in 2 tablespoons of water. Set that bowl right next to the stove because once you start cooking, there is no time to be rummaging through cabinets.

Slice up your bell pepper, snap peas, broccoli florets, and carrot. Mince 3 cloves of garlic and grate 1 tablespoon of fresh ginger. Line everything up like a little assembly station.

Now crank your wok or largest skillet over the highest heat you have. Add 2 tablespoons of vegetable oil and wait until it just barely starts to smoke. Lay the chicken in a single layer and resist the urge to touch it for 2 full minutes. You want that gorgeous sear. Then stir-fry for another 2 minutes until cooked through. Pull the chicken out and set it aside.

Add another tablespoon of oil to the wok. Toss in all the vegetables at once and stir-fry for about 3 minutes. You want them crisp-tender with a little bite still left in them.

Bringing It All Together

Return the chicken to the wok. Add the garlic and ginger, stirring constantly for about 30 seconds until that incredible aroma hits you. Pour in the sauce and toss everything together for 1 minute until it thickens into a glossy glaze that coats every single piece.

Serve immediately over steamed jasmine rice or noodles. Scatter sliced green onions and a sprinkle of sesame seeds on top. If you like heat, a drizzle of sriracha takes it to the next level.

Tina's Tips

• Prep everything before you turn on the heat. Stir fry waits for no one. Once that wok is hot, you need everything within arm's reach.
• Do not crowd the wok. If your pan is not large enough, cook the chicken in two batches. Crowding leads to steaming, and steamed chicken is sad chicken.
• Frozen vegetables work in a pinch. Just thaw and pat them dry first so they do not dump water into your hot oil.
• Use the highest heat your stove can produce. Restaurant stir fries taste better partly because commercial wok burners put out insane heat. Get your pan as hot as safely possible.
• Leftover stir fry makes amazing lunch bowls the next day. Just reheat in a hot skillet rather than the microwave to keep things crispy.