5-Ingredient Chicken Stir Fry
A genuinely good stir fry at home requires three things: high heat, dry ingredients, and not overcrowding the pan. Get those three things right and the rest is forgiving. Get them wrong and you end up with steamed chicken in pale broth. This recipe assumes you have a wok or a large pan and the willingness to let it get very, very hot.
What You Need
- 2 chicken breasts, thinly sliced against the grain
- 2 cups broccoli florets
- 3 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
How to Make It
- 1
Toss sliced chicken with cornstarch and a pinch of salt until evenly coated.
- 2
Heat a wok or large pan over the highest heat your stove can manage. Add oil and let it get hot. Add chicken in a single layer and don't touch it for 2 minutes until seared. Flip and cook another minute until just cooked through. Remove.
- 3
Add more oil, cook garlic for 30 seconds until fragrant. Add broccoli and stir fry 3 minutes until bright green and tender-crisp. Return chicken to the pan, add soy sauce, and toss everything together over high heat for 1 more minute. Serve over rice.
