This isn’t your average recipe for making stir fry chicken, but man it sure is good! It is actually one that my bf’s family has been making for years, and it’s so easy, that I’m sure you’ll make it and love it, too! It tastes kind of like a teriyaki type chicken, and I like to serve it over white rice. I would add some stir fry veggies to it, but I’m the only one in this house that likes them so I don’t.
When he was telling me what it takes to make this, I was like, ‘seriously? That’s it?!’ Three ingredients. Three. One of them is pretty weird, especially when you are thinking stir fry, and that is…….
Yep. Red wine vinaigrette. It’s the craziest thing, but it makes it sweet and tangy and the sugar from the dressing actually caramelizes a bit onto the chicken. Delicious. It’s a quick, easy, inexpensive meal that you can whip out when you need a quick dinner. Here’s how to do it–
First you will chop up your chicken breasts into small, 1″ pieces. I used 4 breasts, but you can add however many your family needs. Then just pour on some of the vinaigrette. You don’t want it swimming in the dressing, but you want to make sure you have enough to give it a good coating. Like this….
Then you will just slice up one onion, I used white today, which is fine, but a red one is really good. Just throw it right in with your chicken.
I like to let it sit for 20 minutes or so, just so that the chicken can soak up some of the dressing and the onions get a little softer. You can leave it in the fridge for a couple of hours if you wanted to, and it would really get the flavor in it.
The next step is to add a couple tablespoons of veggie oil into a skillet and crank the heat to HIGH. You want it super hot! Then use a slotted spoon to scoop out some of the chicken. Try to get as much of the dressing out as you can. You want it to sear the chicken and if it has a lot of liquid in it, it will do more of a ‘steam’. It makes a difference, trust me. This chicken actually had a LOT of liquid in it, so I had to keep draining it off. Here’s what it looked like before I drained it off.
But thankfully it’s not hard to just pour some of the water/dressing off. After I did that, it started getting a gorgeous caramel color on it. It should start looking like this…..
You don’t want to add too much chicken either, or it won’t caramel right. I did mine in two batches.
Cook for a few minutes until all of your chicken is done. When it is almost there, squirt in a few tablespoons of the dressing. It will caramelize on the outside of your chicken, and it will almost add a sauce on the outside.
Then just serve it over rice and VOILA!
Dinner is served!
Quick and Easy Stir Fry Chicken
4 chicken breasts
1/2 bottle red wine vinaigrette
1 small onion
Cut your chicken into 1″ pieces and add to a bowl. Pour on enough of the dressing to saturate the chicken. Slice onion into thin strips and add to bowl. Mix to combine. Marinate for at least 20 minutes.
In a large skillet, add 2 tablespoons of veggie oil and turn to high heat. When the oil is hot, use a slotted spoon and drain off as much of the dressing as you can, then add half of the chicken mixture to the pan. Cook, stirring often, until the chicken is almost done. Then add a few tablespoons of the dressing, and cook until the chicken is done. Pour into a bowl and repeat with the 2nd half of the chicken.
Serve over rice.