Stir-fried Chicken and Vegetables
Serves 1
Directions
- 1Thinly slice the onion, cabbage, and broccoli florets, and julienne the broccoli stems.
- 2Cut chicken thighs into bite-sized pieces.
- 3Season the chicken with kosher salt, black pepper, onion powder, and garlic powder.
- 4Heat oil in a pan over medium-high heat and sear the chicken in batches until browned, ensuring not to crowd the pan.
- 5Remove the browned chicken from the pan and set aside.
- 6Add the prepared vegetables to the same hot pan and sear in a thin layer without mixing initially to allow for browning.
- 7Mix the vegetables periodically and continue cooking until they have a slight char but maintain texture.
- 8Add the chicken and any resting juices back into the pan with the vegetables.
- 9Stir in minced garlic.
- 10Add soy sauce, honey, and vinegar to coat the mixture, then turn off the heat.
Ingredients
- 2 tbsp olive oil
- 2 lb boneless skinless chicken thigh, cut into bite-sized pieces
- kosher salt (optional)
- black pepper (optional)
- onion powder (optional)
- garlic powder (optional)
- 0.5 whole onion, thin sliced
- 0.5 head cabbage, thin sliced
- 1 stalk broccoli, florets thin sliced and stems julienned
- 3-4 whole garlic clove, minced
- soy sauce (optional)
- honey (optional)
- vinegar (optional)
Equipment
knifecutting boardpantongs
Tips
- You can use any vegetables of your choice.
- Ensure the pan is hot before adding chicken so it sizzles, otherwise, it will boil instead of sear.
- You can substitute the soy sauce, honey, and vinegar mixture with your favorite barbecue sauce or another preferred sauce.
- Serve the stir-fry as is, over rice, with a side salad, or with stir-fried noodles.
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