Ginger Garlic Chicken Stir Fry

Ingredients

Equipment

• 12-inch skillet or wok

• Cutting board and chef's knife

• Small mixing bowl or jar

• Silicone spatula or wooden spoon

• Measuring cups and spoons

1. Whisk the sauce

   • Ingredients:
     • 1/3 cups low-sodium tamari
     • 2 tablespoons rice vinegar
     • 2 tablespoons honey
     • 1 tablespoon toasted sesame oil
     • 1 tablespoon grated ginger
     • 3 minced garlic cloves
     • 1 teaspoon chili-garlic sauce
     • 2 tablespoons cold water
     • 2 teaspoons cornstarch
   • Action: Whisk everything into a smooth sauce; keep near the stove and re-stir before pouring.

2. Sear the chicken

   • Ingredients:
     • 1 1/2 pounds chicken thigh strips
     • 1/2 teaspoons kosher salt
     • 1/4 teaspoons pepper
     • 2 teaspoons avocado or neutral oil
   • Action: Season chicken, sear in hot oil for 3–4 minutes until 165°F, then transfer to a plate with juices.

3. Flash-cook the vegetables

   • Ingredients:
     • 1 teaspoon avocado oil
     • 1 red bell pepper, sliced
     • 2 cups broccoli florets
     • 1 cup sugar snap peas
     • 1 large carrot, julienned
     • Whites of 4 sliced green onions
   • Action: Stir fry veggies over medium-high heat for 3–4 minutes until crisp-tender.

4. Finish with sauce

   • Ingredients:
     • Reserved chicken and juices
     • Reserved sauce
     • Green onion tops
     • 1 tablespoon toasted sesame seeds
   • Action: Return chicken, pour in sauce, toss 1 minute until glossy, then sprinkle with sesame seeds and scallion greens.

5. Serve

   • Ingredients:
     • 3 cups cooked jasmine rice or ramen noodles
     • 1 lime, cut into wedges
   • Action: Portion 1 1/2 cups stir fry over rice/noodles, squeeze lime over each bowl, and serve hot.