Gingered Chicken and Vegetable Stir Fry

Stir frying is so fast and versatile. It takes under 10 minutes and is a great way to incorporate a rainbow of seasonal vegetables into a meal. Try substituting blanched cauliflower for broccoli or thinly sliced carrots for snow peas. Serves 4.


1/4 cup low-sodium soy sauce
1/4 cup Chinese rice wine or sherry
5 teaspoons vegetable oil
1 1/2 teaspoons cornstarch
1 teaspoon finely chopped garlic
2 teaspoons finely grated fresh ginger
1/4 teaspoon sugar
1 pound boneless, skinless chicken breasts, cut into 1-inch strips
1 large red bell pepper, cut lengthwise into julienne
2 cups blanched broccoli florets
1/2 cup snow peas
2 cups braising greens, such as spinach, kale, or mustard greens
2 scallions, halved lengthwise and cut into 1-inch pieces
salt to taste

  1. In a medium bowl combine 1 tablespoon of soy sauce, 1 tablespoon of rice wine or sherry and 1 teaspoon oil with the cornstarch, garlic, ginger and sugar. Stir with fork. Add the chicken strips and stir to coat the chicken evenly.
  2. Heat a wok or skillet over high heat. Pour 2 teaspoons oil down the side of the pan and swirl the oil around the pan. Add the chicken, spreading the strips in a single layer over the bottom and sides of the pan as quickly as possible. Cook, undistributed, letting chicken begin to brown for 1 minute, then stir-fry by moving it around the pan until chicken is just browned on all sides, about 1 minute. Transfer to a plate.
  3. Add the remaining 2 teaspoons oil to the pan. Add the vegetables and a pinch of salt. Stir-fry, tossing the vegetables quickly in the pan for 30 seconds. Add the remaining 3 tablespoons of soy sauce, 3 tablespoons rice vinegar or sherry and chicken. Stir to combine and cook until the chicken is fully cooked and the sauce thickens, about 45 seconds. Serve over brown rice.

Vegetarian Tip: Substitute tofu for chicken.

Cooking Tip: Add a little heat to the meal by sprinkling 1/4 teaspoon crushed red chili flakes over the vegetables in Step #3.

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