by Gardenuity
Packed with lean protein and nutritious vegetables, stir-fries are both wholesome and satisfying without compromising on flavor. Incorporating anti-inflammatory ingredients like ginger makes for a meal that nourishes the body from within.
The best part? Most stir-fries can be prepared in less than thirty minutes.
We enjoy using chicken, mushrooms, and spinach in our recipes whenever possible. While chicken provides a great source of lean protein, it’s the vegetables that deliver a wealth of nutrients. Mushrooms are high in potassium and can aid in lowering blood pressure, enhancing immunity, and reducing the risk of certain cancers. Bright green spinach helps to stabilize blood sugar levels, fortify bones, and even promote relaxation.
Helpful Hints
Cut to size. When preparing stir-fries, be sure to chop all your ingredients, including chicken and mushrooms, into similar sizes. This ensures even cooking and contributes to the dish’s visual appeal.
Don’t touch your mushrooms! Once you add mushrooms to the pan, resist the urge to stir immediately. Allow them to sit and brown for at least five to seven minutes. This will create a delicious, crispy outer layer that enhances their flavor. Stirring too soon or adding salt prematurely interferes with the Maillard reaction.
Sweeten with hoisin. While some stir-fry recipes call for brown sugar for sweetness, we prefer hoisin sauce for a similar sweet profile that also adds a savory, plummy umami flavor. If you crave more sweetness, consider adding a tablespoon of brown sugar along with the hoisin.
Get creative. Stir-fries are versatile and a great opportunity to personalize your dish. Try incorporating other proteins like steak or pork, add additional vegetables such as broccoli or snap peas, or introduce new flavors with Chinese five-spice or spice it up with sriracha or gochugaru.
Course: Main Cuisine: Asian Difficulty: Medium
Servings: 4
Prep time: 10 minutes
Cooking time: 20 minutes
This stir fry strikes the ideal balance between healthy and hearty!
INGREDIENTS
- 1 lb. boneless skinless chicken breasts or thighs
- 8 oz. mushrooms, sliced or torn
- 3 Tbsp neutral oil
- 3 cloves garlic, minced or grated
- 1 Tbsp ginger, minced or grated
- 2 tsp sesame oil
- ¼ cup soy sauce (we recommend reduced sodium)
- 1 Tbsp hoisin sauce
- 1 cup chicken or vegetable broth
- ¼ cup flour
- 2 heaping cups spinach
- Salt and pepper
DIRECTIONS
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Cook the chicken: In a large skillet or wok, heat one tablespoon of neutral oil. Once hot, add the chicken, making sure not to overcrowd the pan. Season with salt and pepper, and sauté until browned and just cooked through. Remove to a bowl and set aside.
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Cook the mushrooms: In the same skillet, heat another tablespoon of neutral oil, and once hot, add the mushrooms. Allow them to brown without stirring for 5-7 minutes, then sprinkle with salt and pepper and sauté. Transfer the mushrooms to the bowl with the chicken and set aside.
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Make the sauce: Add the final tablespoon of neutral oil to the pan. When hot, add the garlic and ginger, stirring until fragrant. Incorporate sesame oil, soy sauce, hoisin, broth, and flour, stirring until smooth and well mixed.
- Stir fry: Return the chicken and mushrooms to the pan, tossing to coat. Once evenly coated, add the spinach and sauté until wilted. Remove from heat. Serve over rice or your preferred whole grain.
