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I make a different stir-fry a pretty much every month, not because I am looking for something better than the last one, but because it’s so easy to keep changing things up. Gary luuuuvvvs stir-fry (to the point where I am willing to write luuuuuvvvv.)
Stir Fry Basics
Stir-fries are a great family meal because most kids really like Chinese food. The flavors of soy and ginger are very appealing and accessible, and when combined with crowd-pleasers like broccoli and chicken, this could become a staple on your weekday dinner list. As always, feel free to play and add in other Asian ingredients, such as sesame oil, hoisin sauce, and so forth.
With crowd-pleasers like broccoli and chicken, this stir fry could become a staple on your weekday dinner list.
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Best Pan for Stir Fry
One thing I have noticed: the bowl-shaped pans sold as woks are not always the best answers for a home cook using a home stove in terms of stir-frying. Because there is a lot of sloped side area to the pan, there isn’t a ton of flat bottom area sitting directly on the heat.
The classic bowl-shaped wok is really meant to be nestled in a special type of burner, where the entire pan is cradled in the fire, which has contact most of the way up the sides of the pan. I tend to feel that I can keep the food in the pan less crowded, and therefore get a better distribution of heat to food, using a very large skillet. More on that when I really dig into the matter, I’m just putting it out there as something I’ve been mulling for quite some time.
I found a bag of string-less or de-stringed sugar snap peas in the supermarket the other day, and I have to tell you this is a game-changer for me. I love using sugar snap peas in all kinds of recipes, from stir-fries to salads, but find the task of de-stringing them (you really have to do both sides) super annoying. I love progress.
Speaking of progress, try these other stir fries:
- Chicken Stir Fry with Peanuts
- Shrimp and Broccoli Stir Fry with Udon Noodles
- Lemon and Scallion Chicken Stir Fry
- Chicken and Cabbage Stir Fry with Miso Sauce
- Chicken and Spinach Stir-Fry with Ginger and Oyster Sauce
- Spicy Stir Fried Beef and Vegetables
And you may also want to know: How to Cook Perfect Rice on the Stove.
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Chicken, Broccoli and Sugar Snap Pea Stir Fry
Ingredients
- 1 pound boneless skinless chicken breasts or thighs
- Kosher and freshly ground pepper to taste
- 2 teaspoons cornstarch
- 4 cups small broccoli florets
- 6 ounces sugar snap peas de-stringed
- 1 red, orange or yellow bell pepper cored, seeded and slivered
- 3 tablespoons vegetable or canola oil divided
- 2 teaspoons minced fresh ginger
- 1 teaspoon minced garlic
- 1 cup chicken broth preferably less-sodium
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- ½ teaspoon sugar
- Hot cooked rice to serve, any kind: brown, white, jasmine, basmati
Instructions
- Very thinly slice the chicken, then cut the slices into 1/2-inch pieces. Place the chicken in a shallow bowl, season with salt and pepper and sprinkle with the cornstarch. Toss and set aside.
- Heat a very large skillet or a wok over medium high heat. Add half of the oil, then add the broccoli and sugar snap peas and sauté for two minutes. Add the peppers and stir fry for another 2 minutes. Turn the vegetable mixture into the serving platter or bowl you will be serving the stir fry in.
- Return the pan to medium high heat and add the remaining half of the oil. Stir in the ginger and garlic, and then the chicken and stir fry for about 2 minutes until the chicken is mostly white, and almost cooked through. Return the vegetables to the pan along with the broth and bring to a simmer. Stir in the oyster and soy sauces along with the sugar, and simmer until the chicken is cooked through, the vegetables are crisp-tender, and the sauce is slightly thickened, about 2 minutes more.
- Serve the stir fry over the hot rice.
Notes
Best Pan for Stir Fry
One thing I have noticed: the bowl-shaped pans sold as woks are not always the best answers for a home cook using a home stove in terms of stir-frying. Because there is a lot of sloped side area to the pan, there isn’t a ton of flat bottom area sitting directly on the heat. The classic bowl-shaped wok is really meant to be nestled in a special type of burner, where the entire pan is cradled in the fire, which has contact most of the way up the sides of the pan. I tend to feel that I can keep the food in the pan less crowded, and therefore get a better distribution of heat to food, using a very large skillet. More on that when I really dig into the matter, I’m just putting it out there as something I’ve been mulling for quite some time.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My husband absolutely loved this recipe. The only thing I did different was stirfry it in toasted sesame oil instead of canola or vegetable. It was absolutely delicious. I know he will be asking for this dish at least once a month!
if 1 cup of chicken stock was used it would be soup. I made this dish tonight..i actually used 1/4 cup . not sure how long you have been cooking.
I liked it a little saucy, but you can certainly keep it drier if that’s how you prefer!