There are hundreds of weeknights in a year. That’s a lot of dinner! Test kitchen editor Kendra Vaculin is here to help. In her series Speedy Does It, she shares whoa-worthy meals you can get on the table like *snaps fingers* that.
For a superfast dinner that relies heavily on pantry staples, look no further than this deeply savory, scallion-studded stir-fry. Chicken pieces and torn bits of meaty mushrooms team up to form the base, well browned separately to maximize color and flavor. The sauce, thickened with a smidge of potato starch or cornstarch, is built with aromatics (ginger and garlic, the classics), soy sauce, sesame oil, and honey, as well as one addition that may surprise you: balsamic vinegar. In the mix, it plays a bit like Chinese black vinegar, providing depth, complexity, and a touch of sweetness.
While you could omit the starch in this recipe, it works in two ways to nail the textures you’re looking for in a stir-fry. First, it coats the chicken pieces to aid in their browning, and also provides a protective barrier, ensuring they stay tender and moist without overcooking (easy to do with such small pieces). Second, it thickens the sauce, to create the sticky, viscous texture you expect alongside a scoop of steamed rice.
Recipe information
Total Time
30 minutes
Yield
4 Servings
Ingredients
Preparation
Step 1
Vigorously stir 1½ lb. skinless, boneless chicken breasts (about 4–6), cut into 1½" pieces, 1 Tbsp. soy sauce, and 1 Tbsp. cornstarch in a large bowl until starch is dissolved into soy sauce (you want to create a sticky coating, which will help ensure the meat stays tender). Set aside.
Step 2
Stir 3 Tbsp. balsamic vinegar, 1 Tbsp. toasted sesame oil, 1 tsp. honey, remaining 2 Tbsp. soy sauce, remaining ½ tsp. cornstarch, and ⅓ cup water in a small bowl or measuring glass to combine and set sauce aside.
Step 3
Heat ¼ cup extra-virgin olive oil in a large nonstick skillet over medium-high. Add 10 oz. mixed mushrooms (such as crimini, oyster, and/or king trumpet), torn into bite-size pieces, and cook, stirring often, until softened, about 5 minutes. Stir in a pinch of kosher salt and continue to cook, stirring often, until mushrooms release their moisture and it evaporates and mushrooms are deeply browned, about 3 minutes. Transfer to a plate.
Step 4
Heat remaining 2 Tbsp. extra-virgin olive oil in same pan over medium-high. Arrange reserved chicken in pan in an even layer and cook, undisturbed, until lightly browned underneath, about 2 minutes. Add one 3" piece ginger, peeled, finely grated, 4 garlic cloves, finely grated, and ½ tsp. crushed red pepper flakes and cook, stirring often, until combined and fragrant, about 1 minute. Add reserved sauce and cook, stirring often, until thickened, about 3 minutes. Add 1 bunch scallions, cut into 1½" pieces, and return mushrooms to pan; cook, stirring often, until combined and chicken is cooked through, 1–2 minutes.
Step 5
Transfer stir-fry to a platter and top with more red pepper flakes if desired. Serve with steamed rice.
Recipe notes
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