My family has been on a bit of an Asian food tear lately. We’ve been eating a LOT of Indian and Chinese food – like 3 or 4 times a week. Last year, we seemed to be stuck on Mexican food but this year, Asian. Don’t know why that is but I’m not unhappy about it! I’ve even been following Woks of Life the last few months although I haven’t been brave enough to try some of it. I’m sure it’s less complicated than I think but I’ve been sticking to pretty simple Americanized-Chinese of late.
Case in point, this easy weeknight chicken and veggie stir fry. We’ve eaten this (or some version of it while I tried to get it just right) about once a week since winter break from school. I’ve checked out different veggies, different ratios of sauces, different ratios of thickeners, and so on until I came up with what I think is the perfect balance of salty, spicy, saucy goodness.
There is nothing in here that you can’t get at your regular supermarket. Most of the sauce ingredients will be on the Asian food aisle and, maybe you’ve never seen some of them before but, I suspect it’s because you weren’t looking. You are going to find it all right there and then I bet you’ll use them a lot more frequently than you think. You will start with some boneless, skinless chicken thighs (I suppose you could use breasts but they just aren’t going to be as moist) marinated a brief time before quickly browning in a hot skillet or wok. Add the veggies and then the sauce and you are done. This can be on your table in WAY under an hour so it’s a great weeknight choice.
After you’ve made it once or twice, you can totally feel free to adjust the seasonings to find YOUR perfect balance of spicy, salty and saucy. Enjoy!
Saucy Chicken & Veggie Stir Fry
- 1 lb boneless, skinless chicken thighs, cut into bite size chunks
- 1/3 C low sodium soy sauce, divided
- 6 T sesame oil, divided
- 2 T vegetable oil
- 4 T cornstarch, divided
- 1 inch ginger, minced
- 2 cloves garlic, minced
- 6-8 oz mushrooms, sliced
- 1/2 medium onion, sliced thinly
- 1 small head broccoli, cut into long florets
- 2 medium carrots,peeled and cut into thin diagonal slices
- 1 – 1 1/2 C chicken stock
- 2 T sweet chili sauce
- 1 T rice wine vinegar
- 2 T sriracha
Place chicken pieces in a shallow bowl. Add 2 T soy sauce and 2 T sesame oil. Mix well and allow to marinate while you chop all of your veggies. When everything is chopped and ready to go, sprinkle 2 T cornstarch over chicken and mix well to coat.
In another small bowl, whisk 2 T sesame oil, remaining soy sauce, 1/2 t ginger, 1/2 t garlic, 1 C chicken stock, chili sauce, rice vinegar and sriracha. Stir in remaining cornstarch and whisk thoroughly. There should be no lumps. Set aside for later.
Heat 1 T sesame oil and 1 T vegetable oil in large skillet or wok over medium high heat until the oil shimmers. Add the chicken to the pan and saute, stirring and flipping very often until chicken is getting browned, about 4-6 minutes. Push chicken to one side of pan and add remaining vegetable oil and sesame oil to the empty side. Add onions and carrots and saute until onions are becoming translucent, about 4-6 minutes. It’s okay if they get mixed in with the chicken a little. Add remaining garlic, ginger, mushrooms and broccoli and continue to stir, mixing everything together now, until broccoli is bright green and mushrooms are becoming tender, about 3 – 5 minutes.
Give your sauce another whisk and pour over the chicken mixture in the pan. Stir often, mixing and coating everything well. The sauce will thicken as it cooks. If it’s too thick, add a little more chicken stock. When sauce is desired consistency, remove from heat and serve over white or brown rice.
See? Wasn’t that easy?