HOW TO MAKE CHICKEN FRY AT HOME RECIPES

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HOW TO MAKE EASY CHICKEN STIR-FRY - THE PIONEER WOMAN



How to Make Easy Chicken Stir-Fry - The Pioneer Woman image

Stir-fry is the perfect weeknight dinner: It's quick, easy, and a total crowd-pleaser. Check out this recipe, plus tips for how to make the best stir-fry.

Provided by Kara Zauberman

Categories     weeknight meals    dinner    main dish    poultry

Total Time 35 minutes

Prep Time 35 minutes

Cook Time 0S

Yield 4-6 servings

Number Of Ingredients 12

1/2 c. low-sodium soy sauce, plus more for serving
3 tbsp. sherry
2 tbsp. packed brown sugar
2 tbsp. cornstarch
1 tbsp. minced fresh ginger
1 1/2 lb. skinless, boneless chicken thighs, trimmed of fat and cut into 3/4-inch pieces
3 tbsp. peanut oil
8 oz. snow peas, trimmed
Kosher salt, to taste
Cooked white rice, for serving
Red pepper flakes, for topping
Chopped roasted cashews, for topping (optional)

Steps:

  • Mix the soy sauce, sherry, brown sugar, cornstarch, and ginger in a small bowl. Pour about a third of the mixture over the chicken in a large bowl and toss with your hands; set aside. Reserve the remaining liquid.
  • Heat the peanut oil in a large cast-iron skillet or wok over high heat. Add the snow peas and stir-fry for 45 seconds. Remove to a plate and set aside.
  • Let the skillet get very hot again. Using tongs, add the chicken mixture, leaving most of the marinade in the bowl. Spread out the chicken as you add it to the pan but do not stir for a good minute so the chicken gets nice and brown on the bottom. Then flip the chicken and cook through, tossing occasionally, 5 to 6 minutes.
  • Add ½ cup water, the reserved marinade, and the snow peas to the skillet. Cook over high heat, stirring, for 30 seconds, then turn off the heat. (The sauce will thicken as it sits.) Season with salt only if it needs it. Serve over rice and top with red pepper flakes and cashews, if desired. Serve with more soy sauce. 

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