Name: Ginger Chicken Stir-Fry
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 pound skinless, boneless chicken breasts, sliced 1/4 inch thick; 1 tablespoon plus 2 teaspoons cornstarch; 1 tablespoon soy sauce, plus more for serving; 3/4 cup low-sodium chicken broth; 2 teaspoons rice wine vinegar; 3 tablespoons vegetable oil; 4 cloves garlic, sliced; 2 tablespoons minced peeled fresh ginger; 8 ounces snow peas, trimmed; 1 bunch broccolini, trimmed and halved lengthwise if thick; 4 scallions, thinly sliced; 2 1/2 cups cooked white rice or quinoa, for serving; Toasted sesame seeds, for topping

Directions

Toss the chicken with 1 tablespoon cornstarch and 1 teaspoon soy sauce in a medium bowl; let sit 5 minutes. In a separate bowl, stir together the chicken broth, remaining 2 teaspoons each cornstarch and soy sauce and the vinegar until smooth; set aside.
Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the chicken and cook, stirring once or twice, until golden, about 3 minutes. Transfer to a plate.
Add the remaining 1 tablespoon vegetable oil to the skillet. Add the garlic and ginger and cook, stirring, until lightly browned, 30 seconds. Add the snow peas, broccolini and half of the scallions; cook, stirring, until the vegetables start softening, about 2 minutes. Stir the chicken broth mixture and pour it into the skillet. Return the chicken to the skillet and cook, stirring, until the sauce thickens and coats the chicken and vegetables, 1 to 2 minutes.
Divide the rice or quinoa among bowls and top with the stir-fry and remaining scallions. Sprinkle with toasted sesame seeds and serve with more soy sauce.

Photograph by Ralph Smith

Ginger Chicken Stir-Fry

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