Quick Soy-Ginger Chicken Stir-Fry
Eager for a quick and succulent chicken stir-fry? Try this two-pronged approach: First, opt for thigh meat instead of breast, which is higher in fat (read: juicier and more flavorful). Second, thinly slice the meat against the grain, which ensures a tender texture and sidesteps any stringy bites. Slim carrot coins keep up with the speed of this dish, but they're left more crisp than cooked to add a refreshing bite.
Ingredients
Ingredients
- 1/4 cups soy sauce
- 2 tbsp honey
- 1 tbsp fresh ginger
- 2 lb boneless, skinless chicken thighs
- 2 tbsp coconut oil
- 4 scallions
- 1 white onion
- 3 carrots
- 2 garlic cloves
- 2 bird’s-eye or serrano chiles
- 2 tbsp fermented black beans (douchi)
- steamed rice
Instructions
- In a large bowl, whisk together the soy sauce, honey and ginger.
- Cut each chicken thigh in half crosswise. Next, slice the chicken against the grain: Examine the direction of the muscle fibers, which will be visible as faint parallel lines. Position your knife perpendicular to those lines and slice the thighs into ¼-inch-wide strips. Add the chicken to the soy marinade, toss to combine and set aside for 15 minutes.
- In a large skillet over medium-high, heat the oil. Add the chicken and cook for 3 to 5 minutes, stirring occasionally, until chicken is caramelized in parts.
- Add the white and light-green scallion pieces, onion, carrots, garlic, chile and fermented black beans (if using), and cook for 3 to 5 minutes, until vegetables are tender-crisp and chicken is cooked through.
- If the skillet is dry, add ¼ cup water and scrape up any browned bits with a wooden spoon. Stir in the scallion greens and taste, adjusting seasoning with more soy sauce if needed. Serve over rice.
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