Ginger Soft Drink Chicken Stir Fry recipe

Cut the chicken against the grain into even strips so it stays tender, and keep the vegetables similar in size so they finish at the same pace. If any pieces are much thicker, they will lag behind and leave the stir-fry uneven.

Let the wok get properly hot before the chicken goes in; it should sizzle instantly rather than sit and stew. Keep the chicken moving so it browns at the edges without releasing too much juice into the pan.

Add the broccoli first if the florets are large, then the softer vegetables a moment later so nothing turns mushy. The ginger and garlic should become fragrant within seconds; if they start to darken quickly, the heat is too fierce.

Pour the liquid around the sides of the wok so it hits the hot metal and lifts up any tasty browned bits. Reduce the heat a touch if the sauce begins to boil aggressively, as you want a glossy coat rather than a thin, watery finish.

Have the rice or noodles ready before the final toss, because the sauce thickens quickly as it cools. Serve while the vegetables still have a crisp bite and the chicken is just juicy, not dry.