So, why do you have to make a stir-fry in a wok? I've never understood that. Plus, I've had very bad luck in trying to keep a wok around the house. Tonight, I was craving something Asian inspired, but also wanted the ease of my cast iron skillet (my go-to cooking tool). Here's the result! Trust me, this is a great weeknight recipe. My kids and I realized that it's become our go-to Monday night nourishment. Plus, it's all made in one dish! Here's the recipe! We have ours on top of a fresh steamed batch of coconut rice from our rice cooker, drizzled with the delicious sauce that will be lining the bottom of your cast-iron pan.
Preheat oven to 425℉.
Over medium heat, in your favorite, large-ish, cast iron skillet, toast until fragrant and just beginning to turn golden:
- 1 tsp. (5g) sesame seeds
- 2 Tbsp. (30 g) olive oil
When oil is ready, add to skilliet:
- 1/2 yellow onion, chopped
- 2 garlic cloves, minced
- 1/2 inch finely diced fresh ginger
Saute until onions have begun to soften. Then add:
- 4-6 boneless, skinless chicken thighs
Brown on each side lightly, 2-3 minutes each side. Stir in:
- 3 Tbsp. (45 g) stir-fry sauce
- 1 1/2 cups (225 g) fresh (or frozen) broccoli, chopped
Mix all ingredients well, then place in preheated oven for 10 minutes. At this point, pull out the skillet and add:
- 1 red bell pepper, chopped
- 4-5 spears asparagus
Lower oven temperature to 375℉ Place back in the oven for another 10-15 minutes, until chicken is fully cooked.
Serve over steamed rice and enjoy!