Stir-Fried Chicken with Crisp Vegetables
If you crave something fresh, fast, and full of flavor on a busy weeknight, this stir-fried chicken with crisp vegetables is exactly what you want simmering in your pan. Tender strips of chicken breast get a quick sear, then meet cool cucumber, sweet green pepper, and bright scallions before everything is glazed in a savory-sweet sauce of soy, sherry, and honey. The whole dish comes together in just a few minutes, so the chicken stays juicy and the vegetables keep their snap. It is the kind of supper you can throw together after work and still feel proud to set on the table.
Quick stir-fries like this one trace their roots to Chinese home cooking, where a screaming-hot wok and a few well-chosen ingredients turn humble odds and ends into a satisfying meal in minutes. Over the decades the technique traveled far beyond its homeland, and you will find friendly, adapted versions like this one in kitchens all across Eastern Europe and the United States. The clever trick of salting the cucumber and letting it drain is a borrowed touch from the wider world of Asian cooking, where cooks have long known that drawing out excess moisture keeps a stir-fry from turning watery.
The single most important thing to remember is that stir-frying is fast and you have no time to chop once the pan is hot. Slice your chicken into thin, even strips, cut your vegetables ahead of time, and have your sauce measured and waiting by the stove. Get your oil good and hot before the first ingredient goes in, keep everything moving with a constant toss, and resist the urge to crowd the pan, which steams the food instead of searing it. When you respect those few rules, you are rewarded with chicken that is silky inside and lightly caramelized outside.
Tips & Substitutions
- No sherry? Use a dry white wine, Shaoxing rice wine, or even a splash of chicken broth with a few drops of rice vinegar.
- Swap the protein: thin strips of pork, beef, or firm tofu all work beautifully with the same sauce.
- Mix up the vegetables: snap peas, broccoli florets, carrots, or bell peppers of any color are all welcome additions.
- Make it gluten-free by reaching for tamari in place of regular soy sauce.
- Like more heat? Add an extra pinch of chili or a thinly sliced fresh red chili along with the scallions.
- For a glossier sauce, stir a teaspoon of cornstarch into the soy sauce before adding it to the pan.
Serve this stir-fry the moment it leaves the pan, while it is sizzling hot and the vegetables are still crisp. It is wonderful spooned over a bowl of steamed rice or alongside noodles, and a scattering of toasted sesame seeds makes a lovely finish. Leftovers keep in an airtight container in the fridge for up to two days, though the cucumber will soften; reheat quickly in a hot pan rather than the microwave to bring back some of that fresh, lively texture. Enjoy every speedy, savory bite.
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Ingredients
Instructions
With a sharp knife, cut the chicken fillets into thin strips about 7.5 cm (3 inches) long.
Halve the cucumber lengthwise, then cut it crosswise into three pieces. Scoop out the seeds and soft center with a spoon. Slice each piece into strips about 6 mm wide, place in a colander, sprinkle with salt, and let stand for 20 minutes to drain off the excess liquid.
Cut the bell pepper into thin strips. Slice the scallions into strips the same size as the cucumber. Rinse the cucumber and pat it dry with a paper towel.
Heat the oil in a large frying pan or wok. Add the pepper and stir-fry quickly for about 30 seconds, tossing vigorously. Add the chicken and stir-fry the same way for another minute.
Add the ground chili and scallions and stir-fry for another 30 seconds. Add the cucumber and garlic and cook for a further 30 seconds.
Pour in the soy sauce, sherry, and honey, and toss well to coat. Serve immediately, piping hot.
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