Stir-Crazy Nights

Chicken and Carrot Ginger Soy Stir-Fry over Steamed Rice

30 minutes
Serves 4
DinnerChinese
Herb's take

This dish is pure weeknight wizardry, channeling the speed and sizzle of a takeout wok into your own kitchen. You’ll learn why ultra-high heat and careful timing make vegetables sing and chicken tender, plus a science-backed secret for glossy, savory sauce.

Ingredients

Yield
4

Instructions

  1. 01
    Rinse the rice under cold water until the water runs clear, then combine with 2 1/4 cups water in a saucepan. Bring to a boil, reduce to low, cover, and cook for 17 minutes. Let rest off heat, covered, for 5 minutes before fluffing.
  2. 02
    In a small bowl, whisk together the soy sauce, chicken broth, cornstarch, sugar, and rice vinegar until no lumps remain. Set aside.
  3. 03
    Pat the chicken pieces dry with paper towels, then season all over with a pinch of salt and black pepper.
  4. 04
    Heat a large nonstick skillet or wok over high heat. Add 1 tablespoon of neutral oil.
  5. 05
    Add the chicken in a single layer and sear undisturbed for 2 minutes, then stir-fry for another 2-3 minutes until just cooked through. Transfer chicken to a plate.
  6. 06
    Add the remaining 1 tablespoon neutral oil to the skillet. Toss in the carrots and stir-fry for 2 minutes over high heat.
  7. 07
    Add ginger and garlic, stir-frying until fragrant, about 30 seconds.
  8. 08
    Return the chicken and any juices to the pan and toss everything to combine.
  9. 09
    Whisk the sauce again and pour it around the edge of the pan. Stir constantly as it simmers for 1-2 minutes, until the sauce thickens and coats the chicken and carrots.
  10. 10
    Turn off the heat and drizzle in sesame oil. Stir to combine.
  11. 11
    Divide steamed rice among four bowls. Top with the chicken and carrot stir-fry. Garnish with sliced scallions and serve immediately.

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