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Here's another take on a chicken stir-fry

Since you already have the wok out, here's another recipe to celebrate the Year of the Rooster.

Chicken and Vegetable Stir-Fry with Ginger and Oyster SauceServes 4Start to finish: 35 minutes1 pound boneless, skinless chicken breasts, cut into 3/4-inch dice1 teaspoon kosher salt, divided½teaspoon freshly ground black pepper1 tablespoon cornstarch2 tablespoon oyster sauce1 teaspoon sesame oil½teaspoon sugar2 tablespoons vegetable oil, divided2 teaspoons minced fresh ginger2 teaspoons minced garlic½pound sugar snap peas, trimmed and de-stringed1 cup diced red bell pepper8 ounces baby spinach½cup chicken brothHot cooked rice or quinoa to serveIn a large bowl, toss the chicken with about half of the salt, the pepper and the cornstarch until the chicken is well coated. Set aside.In a small bowl, mix together the oyster sauce, sesame oil and sugar.Heat a large skillet or wok, preferably nonstick, over medium high heat. Heat 1 tablespoon of the vegetable oil in the pan, then add the ginger and garlic and give a brief stir. Add the chicken and stir fry until it turns white, about 2 minutes.Transfer the partially cooked chicken to a plate with a slotted spoon.Return the pan to medium high heat. Add the remaining tablespoon oil, then add the sugar snap peas and peppers and sauté for 1 minute. Then add the spinach by the handful and stir-fry until it wilts, adding more as the volume goes down, until all of the spinach is added and somewhat wilted. Add the chicken broth and bring to a simmer. Add the oyster sauce mixture, and return the partially cooked chicken to the pan.Simmer, stirring occasionally for another 2 minutes, until the chicken is cooked through. Serve over the hot rice or quinoa.