Get ready to embark on a culinary adventure that will transform your weeknight dinner from boring to extraordinary! Judy's Stir Fry is not just another recipe – it's a flavor-packed journey that combines the perfect balance of tender chicken, crisp vegetables, and a sauce so amazing, you'll want to bottle it up. In just 35 minutes, you can create a restaurant-quality meal that will have your family and friends begging for seconds (and the recipe)!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 2 cups mixed vegetables (bell peppers, broccoli, carrots)
- 1 pound chicken breast, sliced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 1/2 cup chicken broth
Instructions
- Begin by gathering all your ingredients: 2 cups of mixed vegetables (bell peppers, broccoli, and carrots), 1 pound of sliced chicken breast, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of minced ginger, 2 cloves of minced garlic, 1 tablespoon of cornstarch, and 1/2 cup of chicken broth.
- Prepare your vegetables by washing and cutting them into bite-sized pieces if they are not already prepped. Set aside.
- In a medium bowl, combine the sliced chicken breast with 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and half of the minced ginger. Toss well to ensure the chicken is evenly coated. Allow it to marinate for about 10 minutes while you prepare the sauce.
- In a small bowl, mix together the remaining 1 tablespoon of soy sauce, 1/2 cup of chicken broth, and the remaining minced ginger. This will be your stir-fry sauce. Set aside.
- Heat a large skillet or wok over medium-high heat. Once hot, add 1 tablespoon of sesame oil and swirl it around to coat the pan.
- Add the marinated chicken to the pan in a single layer. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the pan and set aside.
- In the same pan, add the minced garlic and stir-fry for about 30 seconds until fragrant. Then, add the mixed vegetables and stir-fry for about 3-5 minutes until they are tender-crisp.
- Return the cooked chicken to the pan with the vegetables. Pour the prepared stir-fry sauce over the chicken and vegetables, stirring to combine.
- Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly and coat the chicken and vegetables evenly.
- Once everything is heated through and well combined, remove the pan from the heat. Serve your stir fry hot over steamed rice or noodles, if desired.
- Enjoy your delicious Judy's Stir Fry and Sauce!
Tips
- Prep is Key: Chop all your vegetables and measure ingredients before you start cooking. Stir frying moves quickly, so having everything ready ensures a smooth cooking process.
- High Heat is Your Friend: Use a wok or a large skillet and make sure it's hot before adding ingredients. This helps achieve that perfect crisp-tender texture and beautiful caramelization.
- Don't Overcrowd the Pan: Cook chicken and vegetables in batches if necessary. Overcrowding leads to steaming instead of stir-frying, which can make your dish soggy.
- Marinate for Maximum Flavor: The short marination time for the chicken helps infuse extra taste and helps the meat stay tender.
- Customize Your Vegetables: Feel free to swap in your favorite vegetables or use whatever is seasonal. Just keep the total volume consistent.
- Sauce Consistency Matters: If you want a thicker sauce, mix an extra teaspoon of cornstarch with a little cold water and add it towards the end of cooking.
- Serve Immediately: Stir fry is best enjoyed hot and fresh, so have your rice or noodles ready before you start cooking.
Nutrition Facts
Calories: 195kcal
Carbohydrates: 9g
Protein: 24g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 60mg
