Ranch Chicken Stir-Fry

Five ingredients and about 10 minutes at the stove. This chicken breast stir-fry uses a packet of ranch dressing mix as both the seasoning and the flavor base, coating the chicken strips in that familiar herby, garlicky, tangy ranch flavor before the vegetables even hit the pan.

The ranch mix clings to the chicken as it sears, building a light crust of seasoning that’s savory and slightly salty. Frozen vegetables go in straight from thawed (not frozen, or they’ll steam instead of fry), and a splash of water creates just enough sauce to coat everything without turning it soupy.

This is a dinner that works when the fridge is almost empty. Keep ranch packets and a bag of frozen stir-fry vegetables in the pantry and freezer, and you’re always 30 minutes from a hot meal. Serve it over rice or with buttered noodles.

Chef Tips

• Cut the chicken strips thin and uniform so they cook at the same rate. Thick pieces will be rubbery before thin ones finish
• Get the oil hot before adding the chicken. You want searing, not steaming
• Thaw the vegetables completely and pat them dry. Excess water kills the stir-fry sear
• Don’t overcook after adding the water. Two minutes keeps the veggies crisp-tender

Variations

• Spicy ranch: Add a pinch of cayenne or red pepper flakes with the dressing mix
• Cheesy finish: Sprinkle shredded cheddar on top right off the heat and let it melt
• Rice bowl: Serve over steamed jasmine rice with a squeeze of lime and sliced scallions