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Ginger-Garlic Chicken and Vegetable Stir-Fry
Ingredients
  • 1½ lb. skinless, boneless chicken breasts, sliced on a diagonal ¼" thick
  • 5 Tbsp. soy sauce, divided
  • 2 Tbsp. mirin (sweet Japanese rice wine), divided
  • 1 Tbsp. cornstarch
  • 4 scallions, white and pale green and dark green parts separated, thinly sliced
  • 6 garlic cloves, coarsely chopped
  • 1 2" piece ginger, scrubbed, coarsely chopped
  • 4 Tbsp. vegetable oil, divided
  • 8 oz. baby bok choy, halved lengthwise
  • 8 oz. mushrooms, trimmed, sliced
  • 8 oz. snow peas, trimmed
  • Kosher salt (optional)
  • Cooked rice (for serving)
Steps
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