Craving a weeknight meal bursting with flavor, light on cleanup, and guaranteed to please even the pickiest eaters? Look no further than this chicken and vegetable stir fry with a simple garlic sauce! It’s like a flavor party in your wok, with tender chicken, crisp veggies, and a garlicky sauce that’ll have you singing (or maybe just humming between bites).
And the best part? This masterpiece comes together in less time than you think. So toss out that takeout menu and get ready to whip up a dish that’s healthy, satisfying, and totally irresistible. We’re talking vibrant broccoli florets, snappy bell peppers, and juicy chicken, all dancing in a symphony of garlicky goodness. You can even tailor the veggies to your taste buds’ desires – think mushrooms, snow peas, or zucchini, the possibilities are endless!
So grab your wok, crank up the tunes, and get ready to stir-fry your way to dinnertime nirvana. We’ll walk you through every step, from prepping the veggies to mastering that magical garlic sauce. Because even with a simple recipe, there’s always a little room for kitchen magic. Let’s get cooking!
Hey there, flavor fans! One thing’s for sure: juicy, melt-in-your-mouth chicken is the top priority in this stir-fry symphony. So, we’re giving our feathered friend a luxurious spa treatment!
Thinly sliced chicken gets pampered in a bath of rice wine, water, soy sauce, and cornstarch. This magic potion not only infuses it with deliciousness but also keeps it moist and tender as a newborn cloud. ☁️
Now, you’ve probably heard of restaurants flash-frying chicken in sizzling oil for an extra-tender twist. That’s called “velveting,” and it’s pretty darn cool. But let’s be honest, deep-frying at home can get messy faster than a toddler with finger paints.
No worries though! This method gets you super close to restaurant-worthy tenderness without the kitchen oil slick. So grab your whisk and get ready to pamper your poultry for a stir-fry that’ll rock your taste buds!
Rice wine: Rice wine contains enzymes that act like tiny tenderizers, breaking down proteins in the chicken and making it melt-in-your-mouth soft. No more dry, rubbery bites!
Soy Sauce: Soy sauce is a powerhouse of umami, that delicious savory richness found in mushrooms, parmesan cheese, and even seaweed. It adds depth and complexity to the chicken, making it far more interesting than plain poultry.
Water: While marinades like soy sauce and rice wine add flavor, water helps keep the chicken hydrated and succulent. Thinly sliced stir-fry chicken can easily dry out during cooking, but the water helps it retain moisture, resulting in juicy, tender bites in every forkful.
Cornstarch: Cornstarch, with its unique starch granules, coats the chicken and protects it from the high heat of stir-frying. This helps trap moisture inside, preventing the chicken from drying out and becoming tough. Think of it like a tiny shield for your protein!
Alright, time to pamper our feathered friend! Grab those eight ounces of chicken and slice them into thin, bite-sized buddies. Now, let’s give them a flavor bath for at least 30 minutes. First, drizzle in a teaspoon of rice wine – think fancy spa treatment for your taste buds. Next, swish in a teaspoon of water, like a hydrating mist for maximum juiciness. Now, add a teaspoon of soy sauce to paint on some umami goodness. Finally, sprinkle in a tablespoon of cornstarch, stirring until it melts away like magic (no white specks!). If it gets a little thick, feel free to add a few drops of water to keep the party flowing. And voila! Your chicken is now marinating in pure flavor bliss, ready to rock your stir-fry world! Get ready for some seriously juicy and delicious bites in no time!
Notice the Vegan broth base? It gets added to the sauce to replace chicken stock—full flavor without using bones. But if you’re not worried about gout (lucky you!), feel free to swap in some chicken stock for an extra layer of richness. Just remember, whichever broth you choose, it’s gonna be delicious!
Garlic sauce ingredients:
Chicken stock: First and foremost, chicken stock is a powerhouse of savory goodness. It’s packed with umami, those rich, meaty notes that dance on your tongue and make your taste buds sing. Imagine it as a flavor amplifier, taking your garlic sauce from good to finger-licking-good.
Dark soy sauce: Don’t underestimate the visual power of dark soy sauce. It instantly adds a gorgeous, warm amber color to your stir-fry, making it look as delectable as it tastes. Think golden sunsets over steaming plates of deliciousness.
Soy sauce: Soy sauce is loaded with umami, that elusive “savory” taste that makes your mouth water. It’s like turning up the flavor dial on your whole dish, giving everything a deeper, richer taste. Think of it as the secret ingredient that takes your stir-fry from “meh” to “mind-blown.”
Black vinegar: Unlike regular vinegar, black vinegar has been aged for months, sometimes even years, in clay pots. This aging process develops those deep, rich flavors that add a whole new dimension to your stir-fry sauce. It’s like giving your taste buds a trip to Flavortown!
Sugar: Now, don’t worry, we’re not talking about turning your stir-fry into a dessert! The amount of sugar used is minimal, just enough to tiptoe in and whisper sweet nothings to your taste buds without stealing the show.
Sesame oil: Don’t underestimate the power of a little complexity! Sesame oil adds a subtle toasty, earthy layer that complements the savory soy sauce and the sharp bite of garlic. It’s like the bassline in a flavor symphony, providing that essential backbone that makes the whole dish sing.
Cornstarch: Ever had a stir-fry where the sauce dribbles off like shy rain on a windowpane? Not cool. Cornstarch is your friendly neighborhood thickener, transforming that watery sauce into a rich, glossy coat that clings lovingly to your vegetables and protein. Each bite becomes a delightful dance of flavor, not a bland slip-and-slide.
Gather your squad of delicious ingredients: a cup of trusty chicken stock, a tiny teaspoon dark soy sauce (a flavor secret weapon!), a tablespoon of classic soy sauce, a hint of tangy black vinegar, a teaspoon of raw sugar to balance things out, a half-teaspoon of sesame oil for that nutty goodness, and finally, the key to a gloriously thick sauce – one and a half tablespoons of cornstarch.
Whisk these bad boys together like a conductor leading a culinary symphony. Boom! Your sauce is ready to rock and roll – just park it by the wok and get ready to unleash some serious flavor power on your stir-fry! Remember, this is the magic potion that’ll take your dish from “good” to “OMG, I need another bite!” So stir-fry with confidence, knowing your sauce game is strong!
But before we unleash the firestorm in your wok, let’s get organized. This stir-fry moves like a lightning bolt, so having everything prepped and within arm’s reach is key. Think chopping board magician, not fumble-fingered fluster-cuffs.
Got your plate ready? Fan roaring (because stir-fries get steamy!)? Maybe even a window cracked open for good measure? (Hey, that smoke alarm in your apartment has a reputation, right?)
Once all systems are a go, we’re ready to dive into this veggie symphony! Just remember, patience is a virtue, even when your belly’s rumbling. Trust me, a few extra minutes of prep will be rewarded with a stir-fry masterpiece that’ll have you singing (okay, maybe just humming) with every bite. So let’s do this!
Wok wizard or skillet superhero, you do you! Just grab a pan you trust and feel like a culinary champion. Throw in a tablespoon of oil like it’s a magic potion, and swirl it around until the bottom gleams like a disco floor.
Now, toss in your chicken bits and spread them out like a tiny bird ballet. Let them sizzle and sear on one side for about 30 to 45 seconds, giving them a chance to become golden-brown rockstars. Once they release from the pan like shy dancers finally taking center stage, flip them over and show the other side some sizzling love. You’ve got this, chef!
Imagine this: your wok is a sizzling dance floor, and the chicken pieces are tiny disco balls waiting to get groovy. Now, crank up the heat and give them a good twirl! Soon, they’ll start changing their tune, shedding their pale shade for a golden tan that screams “cooked and ready to party!” Once they’ve gotten all funky and colorful, scoop them out of the pan and let them chill for a second. They’ll be back to join the stir-fry fun in no time, but for now, let them rock out on their own little plate.
Drizzle a little oil into your pan, enough to make the garlic dance without getting a tan. Once you start catching that intoxicating garlic aroma (think 15-30 seconds, like sniffing out a friend in a crowded market), throw in your veggies!
Okay, so maybe a few rogue chicken bits were clinging to the pan. Hey, it happens! You might blame it on your wok’s seasoning (those seasoned veterans know their stuff!) but don’t fret. This is one of those situations where imperfection brings magic – those bits will whisper deliciousness into the sauce, trust me.
Let’s give those veggies a bit of high-five heat! Keep tossing them around like you’re at a confetti party, and soon they’ll be sporting some gorgeous golden edges. But hey, remember, nobody likes a party pooper, so if things start going south (think smoky instead of sassy), go ahead and drizzle in that delicious sauce. Not only will it rescue any shy veggies, but it’ll also keep your garlic buddy happy and fragrant. And who doesn’t want a happy garlic in their stir-fry? You got this!
Before we unleash the flavor bomb that is this sauce, give it a good swirl – remember, cornstarch likes to play hide-and-seek down there. Then, pour it over those happy veggies and crank up the heat! We’re aiming for a bubbly boil, like a mini volcano of deliciousness. Once your veggies are almost ready to party, bring in the star of the show – the chicken! Just give it a few minutes to dance with the sauce and veggies, and boom, stir-fry magic!
Alright, flavor explorers! Time to transform our wok from a sizzling battlefield to a scrumptious serving vessel. That means tossing everything together, giving your chicken a chance to become a golden hero (no pinkie promise needed!), and letting the sauce thicken just a tad. Think of it like giving the deliciousness a chance to simmer down and get even cozier with all its veggie and protein pals.
And then, boom! Your stir-fry masterpiece is ready to conquer your taste buds. So grab your chopsticks, spoons, or forks (no judgment here!), and dive into a flavor fiesta that’s as easy as it is mouthwatering. Trust me, your inner foodie will be doing a victory dance.
Cassidy at Craveable Creations is a total rockstar when it comes to whipping up low-carb and gluten-free magic, and her keto teriyaki chicken is no exception. Think sticky, sweet, and oh-so-satisfying sauce-coating juicy chicken chunks, all without sacrificing your dietary goals. It’s a flavor explosion that’ll make your taste buds do a happy dance!
I’m so glad you enjoyed this delicious stir-fry recipe. Sharing it with your friends on Pinterest is a fantastic way to spread the love.
Chicken and vegetable stir fry with a simple garlic sauce makes for a quick and tasty meal anytime.
Chicken and marinade
- 8 oz chicken I used thinly sliced breast
- 1 teaspoon Rice Wine
- 1 teaspoon soy sauce
- 1 teaspoon Water
- 1 Tablespoon cornstarch
- 1 Cup Chicken stock
- 1 teaspoon Dark soy sauce
- 1 Tablespoon Soy sauce
- 1/2 teaspoon Black vinegar
- 1 teaspoon Sugar
- 1/2 teaspoon Sesame oil
- 1.5 Tablespoons Cornstarch
- 1 Tablespoon garlic
- 1/4 Cup red peppers
- 1/4 Cup onion
- 1/4 Cup Cabbage
- 1/4 Cup green beans
- Marinate the chicken: Take eight ounces of chicken sliced relatively thin add one teaspoon of rice wine and mix well. Add one teaspoon of water and mix well. Add one teaspoon of soy sauce and mix well. Add one Tablespoon of cornstarch and mix until no white specks can be seen. If you see white specks add a few drops of water and mix. Set aside for at least 30 minutes.8 oz chicken, 1 teaspoon Rice Wine, 1 teaspoon soy sauce, 1 teaspoon Water, 1 Tablespoon cornstarch
- Make the sauce: One Cup chicken stock, one teaspoon dark soy sauce, one Tablespoon soy sauce, 1/2 teaspoon black vinegar, one teaspoon sugar, 1/2 teaspoon sesame oil, and one and a half Tablespoons cornstarch. Mix all of these and set aside.1 Cup Chicken stock, 1 teaspoon Dark soy sauce, 1 Tablespoon Soy sauce, 1/2 teaspoon Black vinegar, 1 teaspoon Sugar, 1/2 teaspoon Sesame oil, 1.5 Tablespoons Cornstarch
- Chop all your veggies and set on a ploet close to your stove1 Tablespoon garlic, 1/4 Cup red peppers, 1/4 Cup onion, 1/4 Cup Cabbage, 1/4 Cup green beans
- To a hot pan add one Tablespoon of oil. Swirl the oil to coat the bottom of the pan. Add the chicken and spread out a little. Let it sear on one side for about 30 to 45 seconds. When it releases flip it over and sear on the other side. Then stir fry until the chicken changes color and does not look raw. Remove the chicken and set aside.
- To the pan add 1/2 Tablespoon of oil. To the oil add the garlic. As soon you can smell garlic cooking (15 to 30 seconds) add your veggies. Keep tossing the veggies on high heat to get some color on them.
- Stir the sauce (the cornstarch will sink) add it to the veggies and bring to a boil. When your veggies are almost done add your chicken.
- Toss everything, heat your chicken all the way thru, and reduce your sauce just a little. It's now ready to serve.
Chicken and vegetable stir fry with a simple garlic sauce makes for a quick and tasty meal anytime.