Chicken & Vegetable Stir Fry
Submitted by CamW1
Chicken stir fry with broccoli, snow peas, carrots, and bell pepper in a savory onion soup-mix sauce. A pantry-friendly weeknight dinner in 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis chicken stir fry uses an unexpected pantry shortcut: a packet of onion soup mix instead of building the sauce from scratch. It sounds like cheating but it works, the soup mix delivers concentrated allium flavor, salt, and umami all at once.
Thin-sliced chicken breast is the right cut for this dish. Cut against the grain for tender bite, and don’t go thicker than a quarter inch or the chicken won’t cook through in the brief stir fry window.
The cornstarch slurry whisked into cold water and soy sauce is what thickens the sauce in seconds once it hits the hot pan. Pre-mixing the slurry off heat prevents the lumpy gravy that ruins many home stir fries.
Pro Tips
- Get the pan ripping hot before the chicken hits, stir fry depends on quick sears not slow steaming
- Cook in two batches if needed to avoid crowding
- Have all vegetables prepped before turning on the stove, stir fry waits for no one
- Use rice vinegar instead of white if you have it, the flavor is rounder and less harsh
- Garnish with sesame seeds and sliced green onions for visual lift
Variations
- Swap chicken for shrimp, reducing cook time to 2 minutes
- Add a teaspoon of fresh grated ginger and a clove of minced garlic at the start for fresher flavor than the ground spices alone
- Sub in any quick-cooking vegetables: bok choy, mushrooms, bean sprouts, or asparagus
Ingredients
Directions
In large skillet, heat oil and cook chicken with vegetables over medium- high heat, stirring constantly.
10 minutes or until chicken is golden and vegetables are crisp- tender.
Thoroughly blend golden onion recipe soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into chicken mixture.
Bring to a boil, then simmer uncovered teaspoon minutes or until sauce is thickened.
Serve over hot rice and garnish, if desired, with sliced green onion and toasted sesame seeds.
MICROWAVE DIRECTIONS: Omit oil and degrease ginger to ¼ t.
In 2-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes or until almost done; remove chicken and drain.
Add vegetables to casserole and heat uncovered 5 minutes at HIGH (Full Power).
Thoroughly blend golden onion soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into vegetables.
Heat uncovered 5 minutes on HIGH (Full Power) or until sauce is thickened, stirring once.
Return chicken to casserole and heat 1 minute or until heated through.
Let stand covered 5 minutes.
Serve and garnish as above.
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