We love take-out Chinese food but there is so much excess sodium and other things that we don’t know about that I prefer to cook my own. I’ve tried many different recipes for stir-fry but I particularly like this one, from Iowa Girl Eats. The sauce has a perfect balance of flavor and heat and the cornstarch thickens beautifully around the chicken and veggies. Feel free to change things up–use beef or tofu in place of the chicken and cook up whatever vegetables you and your family enjoy.
Chicken and Vegetable Stir Fry
(recipe & image from Iowa Girl Eats)
1lb chicken breasts, cut into bite-sized pieces
1/4 cup low-sodium soy sauce
1 Tablespoon rice vinegar
1 teaspoon sesame oil
2 garlic cloves, minced
1/2 teaspoon fresh grated ginger
1/4 teaspoon red pepper flakes (or more or less)
3/4 cup chicken broth
2 teaspoons cornstarch
1 Tablespoon grapeseed oil (or other high heat cooking oil such as canola or vegetable)
6 cups assorted vegetables (I used broccoli florets, yellow squash, carrot, edamame, and corn – could use bell peppers, zucchini, red onion, etc.)
Cooked rice, for serving
Add soy sauce, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes in a bowl then add chicken and mix to combine. Marinate in the refrigerator for 10 minutes then drain, reserving marinade. Add chicken broth to marinade then gradually add corn starch while whisking to avoid lumps. Set mixture aside.
Heat 1 teaspoon oil in a large wok or nonstick skillet over medium-high heat. Add chicken then stir fry until cooked through. Remove to a plate then set aside.
Turn heat to high then add remaining 2 teaspoons oil to wok. Add vegetables in order of how long they take to cook (I started with broccoli and carrot, then added zucchini, edamame, and corn about 2 minutes later.) Stir fry until vegetables are crisp-tender. Vegetables will continue to cook in sauce so don’t over cook.
Add chicken back to wok then add sauce and cook until thickened, 2-3 minutes. Serve over cooked rice.
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