Ginger-Garlic Chicken and Vegetable Stir-Fry

Level up your weeknight dinner game with this fragrant, veggie-packed stir-fry.

Original recipe source

Cook time: 20 minutes

Servings: 4

Ingredients

• 1.5 lb chicken breasts sliced on a diagonal ¼ inch thick
• 2 Tbsp soy sauce
• 1 Tbsp mirin
• 1 Tbsp cornstarch
• 4 stalks scallions white and pale green parts
• 6 garlic cloves
• 2 inch piece ginger
• 2 Tbsp vegetable oil
• 2 Tbsp vegetable oil
• 8 oz baby bok choy
• 8 oz mushrooms
• 8 oz snow peas
• 3 Tbsp soy sauce
• 1 Tbsp mirin
• 0.25 cup water
• 4 stalks scallions dark green parts only
• 0 cooked rice

Instructions

1. Toss the chicken with 2 Tbsp. soy sauce and 1 Tbsp. mirin in a medium bowl. Sprinkle the cornstarch over and toss to coat.
2. Pulse the white and pale green parts of the scallions, garlic, and ginger in a food processor until very finely chopped.
3. Heat 2 Tbsp. vegetable oil in a large skillet over medium-high heat. Arrange the chicken in the skillet in an even layer and cook, undisturbed, until golden brown underneath, about 3 minutes. Turn the chicken over and cook until golden brown on the other side, about 2 minutes. Transfer to a plate.
4. Heat the remaining 2 Tbsp. vegetable oil in the same skillet. Add the scallion mixture and cook, stirring, until fragrant, about 30 seconds. Add the baby bok choy, mushrooms, and snow peas and cook, tossing, until crisp-tender, about 2 minutes.
5. Return the chicken and any accumulated juices to the skillet. Add the remaining 3 Tbsp. soy sauce, 1 Tbsp. mirin, and ¼ cup water. Cook, tossing, until the vegetables are tender and the sauce is slightly thickened, about 2 minutes. Remove from heat.
6. Divide the stir-fry among plates; top with the dark green parts of the scallions. Serve with cooked rice alongside.