Although I don’t post many stir-fry recipes, I absolutely *love* my wok and use it quite often. However, it really only serves one person well, or two people a modest portion and at home, who wants to cook twice? So consider this technique the lazy-man’s stir-fry where you can substitute a large skillet for your wok and rather than sautéing, the vegetables steam in chicken stock.
Now with this chicken stir-fry recipe I used homemade stock which I highly recommend over using boxed stock. Because the flavours are so simple, if you aren’t careful all you will taste is that synthetic stock instead of the subtle aromatics of ginger and scallion. Don’t have any stock in your freezer? Substitute water and add a bit of extra soy. It will still be good I promise.
Quick Chicken "Stir Fry" with scallions and ginger(serves 2-4)
First prepare all the vegetables. The smaller they are cut, the quicker they will cook, so you can adjust as you want but if you want to use my timing instructions do the following. Chop the green onions, but separate the white and green parts which you will cook at different times. You don't have to be fussy, but chop them small. If you haven't already, peel the ginger and slice it and then cut your slices into long strips. Slice mushrooms. Put the white parts of the green onions with the shiitakes. Remove any of the woody stems from the broccoli and roughly chop. Cut the zucchini in half lengthwise and then into 1 cm thick horizontal semi moons. Remove the core from the red pepper, cut into long slices and then cut in half width wise. Combine all vegetables along with the green parts of the green onions.
Chop the chicken breast into very small bite sized pieces. Heat a large skillet to medium high heat. Add the tablespoon of oil and give it 15 seconds to heat up. Add the chicken pieces, ginger and green onions, sprinkle with salt and stir fry until just cooked through. Transfer everything in the skillet to a plate.
Add the broccoli, zucchini, red pepper, mushrooms and remaining green onion. Add a half cup of the stock and cover the skillet with a lid. Cook, tossing occasionally until the broccoli is just tender enough for your tastes. Remove the lid.
Add the chicken mixture back to the skillet along with the remaining stock. Bring the stock to a simmer. In a small bowl fork together the corn starch and the soy sauce. Create a "hole" in the middle of your vegetables and add the slurry of cornstarch while stirring. Toss the mixture to thoroughly combine and bring to a simmer again. Taste and adjust if needed. Serve hot with rice and extra green onions on top if desired.