Why Make This Recipe
Stir-fry is a quick and easy meal that brings together fresh ingredients and bold flavors. It’s perfect for busy weeknights because you can have a tasty dish ready in just 35 minutes. With juicy chicken, crunchy snow peas, and a flavorful sauce, this recipe will satisfy your hunger and make your taste buds happy. Plus, it’s easy to adjust according to your preferences or what you have on hand.
How to Make Stir-Fry
Ingredients
- 1/2 c. low-sodium soy sauce, plus more for serving
- 3 tbsp. sherry
- 2 tbsp. packed brown sugar
- 2 tbsp. cornstarch
- 1 tbsp. minced fresh ginger
- 1 1/2 lb. skinless, boneless chicken thighs, trimmed of fat and cut into 3/4-inch pieces
- 3 tbsp. peanut oil
- 8 oz. snow peas, trimmed
- Kosher salt, to taste
- Cooked white rice, for serving
- Red pepper flakes, for topping
- Chopped roasted cashews, for topping (optional)
Directions
- In a small bowl, mix the soy sauce, sherry, brown sugar, cornstarch, and ginger.
- Pour about a third of this sauce over the chicken in a large bowl and toss it with your hands. Set aside and save the rest of the sauce.
- Heat the peanut oil in a large cast-iron skillet or wok over high heat.
- Add the snow peas and stir-fry them for 45 seconds. Remove them to a plate and set aside.
- Let the skillet heat up again. Using tongs, add the chicken to the skillet, keeping most of the marinade in the bowl.
- Spread the chicken out in the pan and avoid stirring it for about a minute. This will help it get brown on the bottom.
- Flip the chicken and cook for 5 to 6 minutes, tossing occasionally until cooked through.
- Add ½ cup of water, the reserved marinade, and the snow peas back into the skillet.
- Cook over high heat, stirring for 30 seconds, then turn off the heat. The sauce will thicken as it sits.
- Season with salt if needed. Serve over rice and top with red pepper flakes and cashews, if you like. Enjoy with extra soy sauce on the side.
How to Serve Stir-Fry
Serve your stir-fry over a bed of fluffy white rice. This hearty base will soak up the delicious sauce and make each bite satisfying. Top it off with red pepper flakes for some spice and roasted cashews for a nice crunch. Offer additional soy sauce on the side for those who want more flavor.
How to Store Stir-Fry
To store leftover stir-fry, let it cool completely at room temperature. Place it in an airtight container in the fridge. It will stay fresh for 3 to 4 days. Reheat it in a pan on the stove or in the microwave until it’s hot all the way through.
Tips to Make Stir-Fry
- Cut the chicken and vegetables into uniform sizes to ensure even cooking.
- Use a very hot skillet or wok, as this helps to sear the chicken and gives the dish a great texture.
- Feel free to add other vegetables like bell peppers, carrots, or broccoli for variety.
- If you don’t have sherry, you can substitute it with rice vinegar or white wine.
Variation
You can easily make this stir-fry vegetarian by swapping out the chicken for tofu or your favorite plant-based protein. Just make sure to adjust the cooking times accordingly.
FAQs
1. Can I use other types of meat?
Yes, you can use beef, pork, or shrimp instead of chicken. Adjust cooking times based on the protein you choose.
2. Is this recipe gluten-free?
To make this recipe gluten-free, use tamari or coconut aminos instead of soy sauce.
3. Can I make this dish in advance?
While stir-fry is best enjoyed fresh, you can prepare the ingredients ahead of time and store them in the fridge until you are ready to cook.