Quick Stir-Fry Chicken
For a quick weeknight dinner, try Quick Stir-Fry Chicken. In minutes you will have a savory chicken and vegetable dish, flavored with wonderful Asian tastes,
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Cooking tools:
- Wok
- Skillet
- Mixing bowl
- Mixing spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Stove
- Cooking spatula
- Serving bowl
- Plate
- Kitchen timer
- Pot
- Colander
Ingredients
- 1/4 cup mirin
- 1/3 cup soy sauce
- 2 tbsp water
- 1 tbsp granulated sugar
- 1 tsp sriracha
- 1 tbsp toasted or regular sesame oil
- 2 tbsp vegetable or olive oil (plus more as needed)
- 1-inch piece fresh ginger, peeled and thinly sliced
- 6 large garlic cloves, peeled and halved
- 6 green onions, cut into 2-inch pieces
- 1 & 1/2 pound boneless, skinless chicken thighs, cut into 1- to 2-inch pieces
- 2 cups diced carrots, squash or broccoli stems
- 1 cup frozen peas
- 2 large handfuls baby spinach
- 1 cup fresh Thai basil or cilantro (or a combination)
- Steamed rice or noodles, for serving
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