One pro trick will elevate this chicken stir-fry
Sometimes, it’s the little techniques that elevate even a simple recipe. Case in point: The quick, weeknight- friendly, stir- fried dishes that are dinnertime staples at my house rely on an easy technique called velveting.
You blanch each ingredient separately — in hot oil or water — before stir-frying everything together in a hot wok or saute pan. The result is a far superior dish that’s absolutely worth the extra effort.
Blanching vegetables means you can lock in vibrant color, infuse a first layer of seasoning and achieve that perfect tender- crisp consistency in the final dish.
If you are using several different vegetables, you can adjust the blanching time, aiming to cook each vegetable until it’s just slightly underdone.
Lighter, leafy vegetables need just seconds. Sturdier vegetables like green beans or broccoli will take just a minute or two.
And blanching, then draining vegetables also allows you to remove excess moisture that can lead to soggy stir-fries and watered- down sauces.
Blanching isn’t just for veggies. Blanching meat results in a significantly more tender and juicy dish. It may seem counterintuitive to marinate meat before blanching, but don’t worry. The flavors of the marinade will be absorbed into the meat during the marinating process.
A delicious spicy-tangy, pantryfriendly, stir-fry sauce brings this whole dish together.
While the balsamic vinegar is very nontraditional, it lends a wonderful complexity of flavor. I love finishing a simple stir-fry like this with a generous amount of herbs at the end to give it an extra boost of flavor and brightness.
Soy, Balsamic and Sriracha Chicken Stir-fry
Serves 4
INGREDIENTS
Marinade:
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon soy sauce
1 tablespoon oil
1 tablespoon water
1 tablespoon cornstarch
Pinch baking soda
Stir-fry sauce:
1½ tablespoons Sriracha
1½ tablespoons soy sauce, or more to taste
1 tablespoon balsamic vinegar
1 teaspoon sesame oil
1 teaspoon honey
Stir-fry ingredients:
1 pound boneless, skinless chicken breast
1 to 1½ pounds mixed vegetables of your choice
1medium onion, cut into thin slivers
1 to 2 cups chopped cilantro, Thai basil, scallions or a mixture
1 to 2 tablespoons oil, for stirfrying
DIRECTIONS
Heat a medium-size pot of wellsalted water until it comes to a boil.
Meanwhile, combine the marinade ingredients in a large bowl and set aside. Combine the stir-fry sauce ingredients in a small bowl and set aside. Cut the chicken into ¼-inch thick slices and add it to the marinade, tossing to coat. Let marinate for 15 to 20 minutes.
Trim and slice the vegetables, keeping each type separate. Slice the onion into slivers and set aside. Chop the herbs and set them aside, as well.
When the water comes to a boil, blanch the vegetables (but not the slivered onions), one type at a time, cooking until nearly done. Look for green vegetables to turn a more vibrant shade and leafy vegetables to wilt. Use a slotted spoon to scoop the vegetables from the pot, then drain very well. (I like to use a salad spinner to remove as much water as possible.) Use the same pot of water to blanch the marinated meat, simmering until the meat has turned opaque, but is not yet cooked through, 3 to 4 minutes. Drain well.
Heat a wok or a saute pan over high heat. Add the oil to the pan along with the slivered onions, and stir-fry until the onions are translucent and the pan is hot. Add the drained meat and stir-fry for 3 to 4 minutes, until the meat is fully cooked and begins to brown. Add the stir-fry sauce and continue cooking for another 1 to 2 minutes. Add the vegetables and stir-fry 1 to 2 minutes more. Turn off the heat and stir in the chopped herbs. Serve immediately.