A quick chicken stir-fry with crisp vegetables and a glossy soy, garlic, and ginger sauce, served over white rice.
Crispy Chicken Stir-Fry Recipe Cornstarch
A quick chicken stir-fry with crisp vegetables and a glossy soy, garlic, and ginger sauce, served over white rice.
Ingredients
Method
- Bring the water and rice to a boil. Reduce the heat, cover, and simmer for 20–25 minutes.
- Combine the soy sauce, brown sugar, and cornstarch until smooth. Add the ginger, garlic, and chili flakes.
- Coat the chicken in the mixture and refrigerate for at least 15 minutes.
- Heat 1 tablespoon sesame oil in a wok. Stir-fry the vegetables for about 5 minutes, then transfer them to a plate.
- Heat the remaining oil. Add the chicken, reserving the marinade, and cook until browned.
- Return the vegetables, add the reserved marinade, and bring the sauce to a full boil.
- Cook until the chicken reaches 165°F and the vegetables are tender, about 5–7 minutes. Serve over rice.
Notes
Avoid crowding the pan if you want the chicken to brown.
Reserved raw-chicken marinade must be boiled and cooked thoroughly as directed.
Nutrition information remains subject to verification before publication.
Reserved raw-chicken marinade must be boiled and cooked thoroughly as directed.
Nutrition information remains subject to verification before publication.
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