Tags: chicken - dinner - GF - GF chicken - GF dinner
Active Time: 45 minutes
Passive Time: N/A
Serves: 4

Easy weeknight stir fry

Bon Appetit

• Chicken breasts: 1/5 lbs
• Soy sauce: 5 tbsp, divided
• Mirin: 2 tbsp, divided (sweet Japanese rice wine)

• Cornstarch: 1 tbsp

• Scallions: 4
• Garlic: 6 cloves
• Ginger: 2 inch piece

• Vegetable oil: 4 tbsp, divided

• Baby bok choy: 8 oz
• Snow peas: 8 oz, trimmed
• Salt and pepper: to taste

• Sub soy sauce for tamari or GF soy sauce to make GF
• I used broccolini instead of baby bok choy and it was great
• I also used snap peas instead of snow peas
• Serve with rice

1. Slice chicken into 1/4 inch thick slices and toss with 2 tbsp soy sauce and 1 tbsp mirin. Sprinkle cornstarch over it and toss to coat
2. Place whites and pale greens of scallions in a food processor with garlic and ginger in a food processor until finely chopped (reserve dark green part of scallions)
3. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high. Arrange chicken in skillet and cook, undisturbed, until golden brown underneath (about 3 minutes). Turn chicken over and cook until golden brown on the other side, about 2-3 more minutes. Transfer to plate
4. Heat remaining 2 tbsp vegetable oil in same skillet or wok. Add scallion/garlic/ginger mixture and cook, stirring, for about 30 seconds. Add bok choy (sliced in half) and snow peas and cook until crisp-tender, tossing often
5. Return chicken and any accumulated juices to the skillet or wok. Add remaining 3 tbsp soy sauce and 1 tbsp mirin as well as 1/4 cup water. Scrape up any browned bits stuck to bottom of pan. Cook, tossing, until vegetables are tender and sauce is slightly thickened, about two minutes. Remove from heat; season with salt and pepper as necessary
6. Divide amongst bowls and serve topped with dark green part of scallions, thinly sliced with cooked rice alongside