Name: Ginger-Garlic Chicken and Vegetable Stir-Fry
Total time: 40 minutes
Yield: 4 servings
Ingredients: 1½ lb. skinless, boneless chicken breasts, sliced on a diagonal ¼" thick; 5 Tbsp. soy sauce, divided; 2 Tbsp. mirin (sweet Japanese rice wine), divided; 1 Tbsp. cornstarch; 4 scallions, white and pale green and dark green parts separated, thinly sliced; 6 garlic cloves, coarsely chopped; 1 2" piece ginger, scrubbed, coarsely chopped; 4 Tbsp. vegetable oil, divided; 8 oz. baby bok choy, halved lengthwise; 8 oz. mushrooms, trimmed, sliced; 8 oz. snow peas, trimmed; Kosher salt (optional); Cooked rice (for serving)

A stirfry of sliced chicken baby bok choy and snow peas on a green platter.

Photograph by Heami Lee, food styling by Judy Kim, prop styling by Nicole Louie

The trio of garlic, ginger, and scallion takes just seconds to finely chop in a food processor and only seconds more to cook, making it an ideal combination for fast-cooking dishes like stir-fries or fried rice. A light coating of soy sauce, mirin, and cornstarch prevents the chicken from sticking to the skillet while keeping the meat juicy. Tossed with bok choy, snow peas, and mushrooms, this is a recipe you’ll be turning to again and again.

What you’ll need

Food Processor
$63 At Amazon
Large Skillet
$74 At Amazon
Wooden Spoon
$7 At Amazon

Recipe notes