DinnerCountChicken Stir Fry
This dinner is ready in about the time it takes to cook the rice. Thin strips of chicken brown quickly in a hot skillet. Then a bag of frozen stir-fry vegetables goes in with garlic and fresh ginger, and soy sauce and sesame oil are stirred in off the heat. There are no vegetables to chop, and everything is ready when the rice is.
Ingredients (serves 4)
- Chicken breasts1¼ lb
- Frozen stir-fry vegetables1 lb
- Soy sauce3 tbsp
- Garlic clove2 cloves
- Fresh ginger1 tsp
- White rice1 cup
- Sesame oil1 tsp
- Vegetable oil1 tbsp
How Much to Make for 2, 4, 6, or 8
For 2 people, you’ll need ¾ lb chicken breasts, ½ lb frozen stir-fry vegetables, and ½ cup white rice.
For 4 people, you’ll need 1¼ lb chicken breasts, 1 lb frozen stir-fry vegetables, and 1 cup white rice.
For 6 people, you’ll need 2 lb chicken breasts, 1½ lb frozen stir-fry vegetables, and 1½ cups white rice.
For 8 people, you’ll need 2½ lb chicken breasts, 2 lb frozen stir-fry vegetables, and 2 cups white rice.
| Ingredient | For 2 | For 4 | For 6 | For 8 |
|---|---|---|---|---|
| Chicken breasts | ¾ lb | 1¼ lb | 2 lb | 2½ lb |
| Frozen stir-fry vegetables | ½ lb | 1 lb | 1½ lb | 2 lb |
| Soy sauce | 1½ tbsp | 3 tbsp | 4½ tbsp | 6 tbsp |
| Garlic clove | 1 clove | 2 cloves | 3 cloves | 4 cloves |
| Fresh ginger | ½ tsp | 1 tsp | 1½ tsp | 2 tsp |
| White rice | ½ cup | 1 cup | 1½ cups | 2 cups |
| Sesame oil | ½ tsp | 1 tsp | 1½ tsp | 2 tsp |
| Vegetable oil | 1½ tsp | 1 tbsp | 1½ tbsp | 2 tbsp |
The amounts are rounded to what you can measure at home. Pounds are rounded to the nearest quarter or third, cups to the marks on a measuring cup, and spoons to real measuring spoons. An egg stays whole. Because of the rounding, some amounts are the same at two sizes.
- For 2: This recipe is written for 4 adult-size portions. You are cooking about 2 adult portions, which is roughly 0.5 times the recipe. This is less than the recipe assumes. The same 12-inch skillet works (a 10-inch one is better if you have it). Small amounts cook faster and sauces thicken sooner, so check early and add a splash of water if the pan gets dry.
- For 6: This recipe is written for 4 adult-size portions. You are cooking about 6 adult portions, which is roughly 1.5 times the recipe. This calls for a 12-inch skillet. At about 1.5× the recipe, brown it in two batches, because a crowded pan steams the food and does not brown it. Then bring it back together in the skillet.
- For 8: This recipe is written for 4 adult-size portions. You are cooking about 8 adult portions, which is roughly 2 times the recipe. This calls for a 12-inch skillet. At about 2× the recipe, brown it in two batches, because a crowded pan steams the food and does not brown it. Then finish it in a 6-quart pot or a Dutch oven, because the skillet won’t hold all of it.
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Steps
- Start the rice, following the package directions. The stir-fry takes about eight minutes once the pan is hot.
- Finely chop the garlic, and peel and grate the ginger. Slice the chicken into thin strips. Heat the vegetable oil in a large skillet over medium-high heat for about a minute, until it is hot but not smoking.
- Lay the chicken in the skillet in a single layer and leave it alone for 2 minutes. Then stir and cook for 2 minutes more. The chicken is ready when the pieces are browned at the edges, and it finishes cooking in the next step.
- Add the frozen vegetables, the garlic, and the ginger. Keep everything moving for 3 to 4 minutes. The stir-fry is done when the vegetables are hot and bright and the thickest piece of chicken reads 165°F on a thermometer.
- Take the skillet off the heat and stir in the soy sauce and the sesame oil. Serve it right away over the rice.
Good to Know
- Contains Wheat, Soy, Sesame. This comes from the ingredient names, so it is not a complete list. The ingredient names do not show what is inside a jar, a mix, or a sauce, and formulas change. For an allergy or intolerance, read the package every time, and never decide from this line.
- 🌡 Chicken: cook to 165°F at the thickest part, the USDA minimum for poultry. A thermometer is the test, and color is not.
