25 Minute Stir Fry
This is a quick AND easy stir fry for people in a hurry. This dish is sweet, it’s salty and it’s filling. Try this one for your next weeknight family dinner.
Ingredients
RICE:
- 400 g water
- 300 g rice
- pinch of salt
STIR FRY:
- 280 g chicken breast, cut into thin bite sized pieces
- 10-12 oyster mushrooms, sub 2 or 3 sliced portabellas
- 6 baby bok choys, quartered
- 6-7 scallions, tops removed and chopped into ½”/1cm pieces
- knob of ginger, 1" grated
- 5 cloves garlic, grated/minced
- high smoke point oil, canola, avocado, light olive
- kosher salt
STIR FRY SAUCE:
- 25 g soy sauce
- 5 g sesame oil
- 25 g oyster sauce
- 25 g mirin
- 50 g chicken stock
- 5 g corn starch
Instructions
RICE:
- Add to rice, water and a pinch of salt to a rice cooker and cook.
- Fluff the rice with a fork when it is done cooking.
STIR FRY SAUCE:
- Whisk together until combined.
FOR STIR FRY:
- Preheat wok over med high to high heat. Add high smokepoint oil to the wok followed by chicken and a pinch of salt. Allow chicken to cook for 60-90 seconds before moving chicken. Loosen chicken from wok with wooden spoon and cook until it's 65-70% done. It will cook more later. Transfer chicken to a bowl.
- Wipe out wok with wet paper towel then return wok to burner. Add oil then mushrooms and a pinch of salt. Stir fry for 60-90 seconds. When they’re turning brown and and have lost a lot of their water. Add into the bowl with cooked chicken.
- Return wok to heat and add just a bit more oil. Add bok choy and a pinch of salt. Toss and stir fry for 1-2 minutes until leaves are wilted but bottoms are still a bit crunchy. Add bok choy to chicken/mushroom bowl.
- Return wok to heat, add a bit more oil than scallions, garlic, and ginger. Toss and stirfry quickly until scallions begin to char. Keep this moving to prevent burning the garlic. Add stir fry sauce by swirling it around inside edges of the wok.
- Add the chicken, mushrooms, and bok choy back into the wok with the the sauce and scallions. Stir fry to combine and warm through. If sauce is too thick, add a bit more chicken stock to thin a bit.
- Serve over rice.
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