Quick Chicken Vegetable Stir-Fry

Ingredients

Instructions

1. 1

   MAKE THE SAUCE: In a small bowl, whisk together GF tamari, rice vinegar, honey, and cornstarch until the cornstarch is completely dissolved. Set aside - this will thicken when heated to create a glossy coating for the stir-fry.

2. 2

   PREP EVERYTHING FIRST: Stir-fry cooks fast, so have all ingredients ready before you start. Slice chicken thin (about 1/4 inch) against the grain. Cut all vegetables into similar-sized pieces for even cooking. Mince garlic and grate ginger. Have everything within arm's reach of the stove.

3. 3

   COOK THE CHICKEN: Heat a wok or large skillet over high heat until smoking - this is essential for stir-fry. Add 1 tbsp sesame oil and swirl to coat. Add chicken in a single layer and let it sear undisturbed for 1-2 minutes until browned on the bottom. Stir-fry 2-3 more minutes until cooked through. Transfer to a plate.

4. 4

   STIR-FRY THE VEGETABLES: Add remaining oil to the hot wok. Add the firmest vegetables first (carrots and broccoli), stir-fry 2 minutes. Add bell peppers and snap peas, stir-fry another 1-2 minutes. The vegetables should be bright in color and crisp-tender - not soft or mushy.

5. 5

   ADD AROMATICS: Push vegetables to the sides of the wok, creating a well in the center. Add garlic and ginger to the well and cook 30 seconds, stirring constantly, until fragrant. Don't let them burn. Toss everything together.

6. 6

   FINISH THE DISH: Return chicken to the wok. Give the sauce a quick stir (cornstarch settles) and pour over everything. Toss constantly for 30-60 seconds until the sauce thickens and glazes the chicken and vegetables - it should become glossy and cling to the ingredients.

7. 7

   SERVE: Transfer to a serving dish or divide among plates. Serve immediately over steamed rice while everything is hot and crispy. The vegetables will continue to soften if held too long.