Quick Chicken and Vegetable Stir-fry
Directions
- 1Thin slice half an onion, some cabbage, and broccoli florets.
- 2Remove about an inch off the bottom of the broccoli stem, then thin slice it on a bias and julienne it.
- 3Cut boneless, skinless chicken thighs into bite-sized pieces.
- 4Season the chicken on the cutting board with kosher salt, black pepper, onion powder, and garlic powder.
- 5In a pan over medium-high heat, add a little bit of oil.
- 6Place chicken pieces into the hot oil, ensuring not to crowd the pan, and sear for a couple of minutes on each side until browned.
- 7Remove the browned chicken from the pan.
- 8Add the sliced vegetables to the same hot pan, spread them into one layer, and do not mix them around for a couple of minutes to allow them to sear.
- 9After the initial sear, mix the vegetables and spread them into a thin layer again, continuing to cook until they are to your liking with a little char and texture.
- 10Return the chicken and all the resting liquid to the pan with the vegetables.
- 11Stir in a few minced garlic cloves.
- 12Check the seasoning, or add a little bit of soy sauce, honey, and vinegar (or your preferred sauce) to coat everything.
- 13Turn off the heat and coat the ingredients with the sauce.
Ingredients
- 0.5 onion
- cabbage
- broccoli
- boneless, skinless chicken thighs
- kosher salt
- black pepper
- onion powder
- garlic powder
- oil
- few minced garlic cloves
- soy sauce
- honey
- vinegar
Equipment
panknifecutting board
Tips
- Do not crowd the pan when searing chicken to ensure browning and not boiling.
- Do not touch vegetables immediately after placing them in the hot pan to allow for a good sear.
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