• 637

Recipes

Winter Chicken and Vegetable Stir-Fry

Crack out your cast iron for this recipe
23 Reviews
83% would make again
Winter Chicken and Vegetable Stir-Fry
Photo: Michelle Sun/Tasting Table

We're trying hard to stick to our resolutions this year (well, at least this month). Which is why we've developed this healthy stir-fry recipe. Winter vegetables including sweet potatoes, carrots and cabbage are stir-fried with chicken breast and brown rice before getting glazed in soy sauce and mandarin orange juice. The best part: You can do it all in one cast-iron skillet, making it a quick and easy meal.

We like to stick to what's in season, but feel free to adjust this recipe all year round, switching out the vegetables with whatever's available. Same goes for the mandarin orange juice. We're loving the abundant winter citrus right now, but if you can't get your hands on a mandarin, go for a navel orange.

Check out our favorite healthy recipes.

Winter Chicken and Vegetable Stir-Fry

Recipe from the Tasting Table Test Kitchen

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

6 garlic cloves, minced

2 scallions, whites thinly sliced, greens thinly sliced and reserved for garnish

1 Fresno chile—stemmed, seeded and minced

One 1-inch piece ginger, peeled and minced

3 tablespoons soy sauce

3 tablespoons mandarin orange juice

2 tablespoons rice wine vinegar

1 teaspoon mandarin orange zest

3 tablespoons vegetable oil, divided

2 medium (6 ounces) carrots, peeled and thinly sliced on a bias

½ small (6 ounces) sweet potato, coarsely grated

3½ ounces maitake mushrooms, roughly torn

1 celery stalk, thinly sliced on a bias

2 large (1 pound) chicken breasts, thinly sliced

2 cups (6 ounces) thinly sliced Napa cabbage

3 cups cooked brown rice

Kosher salt, to taste

Cilantro leaves, for garnish

Directions

1. In a small bowl, mix together the garlic, scallion whites, chile and ginger to combine. In another small bowl, whisk together the soy sauce, orange juice, rice wine vinegar and orange zest.

2. In a large cast-iron skillet, heat half of the vegetable oil over medium-high heat. Add half of the garlic mixture and fry, stirring constantly, until fragrant, 1 to 2 minutes. Add the carrots, sweet potatoes, mushrooms and celery, and cook, stirring often until tender and lightly caramelized, 4 to 5 minutes. Transfer the vegetables to a medium bowl.

3. To the cast-iron skillet, add the remaining half of the vegetable oil and garlic mixture, and cook until fragrant, 1 to 2 minutes. Add the chicken and cook, stirring constantly until cooked through and lightly golden, 3 to 4 minutes. Add the cabbage and rice to the pan, and cook until the cabbage has wilted and the rice is warmed through, 2 to 3 minutes.

4. Add the reserved vegetables and the soy sauce mixture to the pan, and cook, stirring constantly until the sauce has thickened to coat the rice, 1 to 2 minutes. Season with salt and garnish with scallion greens and cilantro leaves, then serve.

HELP OTHER COOKS BY RATING THIS RECIPE
Rate this recipe:
Would you make this recipe again?
Want the inside scoop?
get the latest recipes, news and hacks from tasting table
THANKS FOR SUBSCRIBING!
Please check your inbox to verify your email address.
HOT STUFF
HOT STUFF

The Conductor Cocktail

Keep Reading
RELATED Korean Roasted Vegetables with Pickled Daikon
RELATED Kimchi Fried Rice

Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere