![]() ![]() ![]() Serve with more soy sauce.For the last week I have been nursing an upper respiratory infection and I'm happy to finally be getting better. 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. Step 4 Add ½ cup water, the reserved marinade, and the snow peas to the skillet.Then flip the chicken and cook through, tossing occasionally, 5 to 6 minutes. 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. Step 3 Let the skillet get very hot again.Add the snow peas and stir-fry for 45 seconds. Remove to a plate and set aside. Step 2 Heat the peanut oil in a large cast-iron skillet or wok over high heat.Step 1 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.Instead, cook in batches: You’ll want to cook longer-cooking vegetables (like carrots or cauliflower) first, then remove them from the pan to make room for your meat and softer veggies.Ī good stir-fry needs a good sauce! Ree uses fresh ginger in this one, but you can also swap in minced garlic or add Sriracha for some heat. The secret ingredient in this sauce is cornstarch: It thickens the sauce and helps brown the meat quickly. Overcrowding the pan will lead to a soggy stir-fry. Be sure to use an oil that has a high smoke point, like vegetable oil, peanut oil, or grapeseed oil. Place your pan over high heat to get it piping hot-you want your veggies and meat to get a nice sear. A stainless-steel skillet is fine as well, just avoid a nonstick pan: The high temperature required for stir-frying could ruin your nonstick coating. A cast-iron skillet works great, too-cast-iron gets screaming hot so it’s perfect for stir-frying. Woks are designed for stir-frying because they have a large surface area and retain heat well. The same goes for your protein: Cut your meat into thin slices or small cubes. ![]() If you’re using a variety of veggies, cut them into small pieces that are all about the same size so they cook evenly. Things are going to move fast! Prep and measure all your ingredients before you start cooking. For more inspiration, check out Ree’s Beef and Broccoli Stir-Fry, or for a low-carb dinner, try her Spicy Shrimp Stir-Fry with Zucchini Noodles. To make sure you get the perfect stir-fry every time, follow these tips: Anything goes! It's such an easy dinner recipe. Once you know how to make stir-fry, you can create your own version. Swap in sliced almonds for the cashews or make it extra spicy and top it with a few dashes of hot sauce. You can switch up the carbs, too: Serve your stir-fry over noodles or quinoa instead of rice. Throw in whatever veggies you have on hand, or try making it with steak, pork, or tofu. ![]() The best part about a stir-fry is that it’s completely customizable-just use Ree Drummond's recipe for Chicken–Snow Pea Stir-Fry below as a guide. Just cut up all your veggies the night before and store them in separate containers in the fridge. Another bonus: You can prep everything in advance. You know those busy weeknights when there are a million things going on and you just need a quick (and healthy-ish) family dinner to throw together fast? Stir-fry is the answer! It's the perfect speedy one-pan meal, and it's super easy to make at home-check out our tips for how to make stir-fry in minutes. ![]()
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