Stir-Fry Recipe – Eats Now

Name: Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons soy sauce; 2 tablespoons rice wine vinegar; 1 tablespoon cornstarch; 1/4 cup ketchup; 2 garlic cloves, minced; 1 tablespoon minced ginger; 1 tablespoon minced green onion; 3/4 pound boneless, skinless chicken cut into strips; 1 teaspoon sesame oil, plus 1 teaspoon; 1/2 sweet onion, sliced; 1/2 red pepper, sliced; 3/4 pound broccoli, cut into small pieces; 2 carrots, peeled and thinly sliced; 3 1/2 ounces shiitake mushrooms, thinly sliced; Salt

Servings: persons

3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon cornstarch
1/4 cup ketchup
2 garlic cloves, minced
1 tablespoon minced ginger
1 tablespoon minced green onion
3/4 pound boneless, skinless chicken cut into strips
1 teaspoon sesame oil, plus 1 teaspoon
1/2 sweet onion, sliced
1/2 red pepper, sliced
3/4 pound broccoli, cut into small pieces
2 carrots, peeled and thinly sliced
3 1/2 ounces shiitake mushrooms, thinly sliced
Salt

1
In a small non-reactive bowl, whisk together soy sauce, rice wine vinegar, cornstarch, ketchup, garlic, ginger and green onion.
2
Pour 1/2 of this sauce over chicken strips and let stand while you prep veggies.
3
Heat 1 teaspoon of the sesame oil over medium high heat in a non-stick wok pan.
4
Add chicken and cook, stirring often until golden brown and cooked through, about 3 to 4 minutes.
5
Remove from pan, set aside.
6
Wipe pan clean.
7
Add remaining teaspoon of sesame oil.
8
Heat over medium high heat, add all veggies, immediately season with salt.
9
Cook, stirring often until veggies have browned a little and are starting to soften, about 5 to 6 minutes.
10
Add remaining marinade and chicken to veggies.
11
Reduce heat to medium low and cook until veggies are tender, about 3 minutes more.

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons soy sauce, 2 tablespoons rice wine vinegar, 1 tablespoon cornstarch, 1/4 cup ketchup, and more.

Yes, Stir-Fry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stir-Fry

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