Chang's Chicken & Vegetable Stir Fry

A fast, savory chicken stir fry that lands on the table in about half an hour. Strips of chicken breast and a mix of broccoli and snow peas cook together over high heat, stirring constantly, just until the chicken turns golden and the vegetables are crisp-tender, that lively, just-cooked bite that makes a good stir fry.

The sauce is a clever shortcut. A packet of onion soup mix gives instant savory depth, blended with cornstarch to thicken, ginger for warmth, and soy sauce and vinegar for salt and brightness. Stir it into the pan and let it simmer to a glossy glaze that coats every piece.

Spoon it over hot rice and finish with sliced green onion and toasted sesame seeds. It is the kind of quick weeknight dinner you can pull together from the pantry and freezer.

Chef Tips

• Cook over high heat and keep everything moving, so the chicken sears and the vegetables stay crisp-tender rather than steaming soft.
• Cut the chicken and vegetables into even, bite-size pieces so they cook at the same rate.
• Blend the cornstarch into the cold sauce before adding, so it thickens smoothly without lumps.
• Use tamari in place of soy sauce to keep the dish gluten-free.

Variations

• Add bell pepper, carrots, mushrooms, or water chestnuts to the mix.
• Stir in fresh garlic or a pinch of red pepper flakes for more punch.
• Swap the chicken for shrimp, beef, or tofu.