Stir Fry can usually be either a blessing or a curse, depending on how it’s made.
Most of the time, sadly, I find it winds up being too mushy, with over-cooked, dry chicken and super salty. Me no like.
The blessing of stir fry, however, is that it comes together so quickly and easily and, when prepared well, is delicious. Me like.
In fact, stir fry is a meal you can just throw together with what you already have in your fridge.
Along with the stir fry seasoning, I give you some basic components for what protein and/or vegetables to add, but feel free to experiment or add your favorites. Might I suggest bell peppers, water chestnuts, bamboo shoots, baby bok choy, carrots or zucchini?
As far as the way-over-cooked-meat problem, here’s how to fix it: Often times, people chop the raw meat (or other protein, like beef, tofu, shrimp, etc.), brown it and then add the vegetables to the cooked meat. The problem with this method is it overcooks the meat beyond recognition.
Instead, try browning the meat, whole, and then setting aside. Once you’ve added and mostly cooked the vegetables, slice the meat and return to the pan. You’ll still get all the flavors from the drippings, I promise.
Happy stir frying!
Chicken Stir Fry
2 tbsp. sesame oil, divided
kosher salt, to coat chicken
freshly ground black pepper, to coat chicken
2 boneless, skinless chicken breast halves (or other protein, like beef, tofu or shrimp)
2 cloves garlic, minced
1 shallot, finely chopped
1/2 onion, chopped
2 cups broccoli florets, packed
10-15 cremini mushrooms, quartered
2 cups snow peas
3 tbsp. (low sodium) soy sauce
1 tbsp. teriyaki sauce
1/2 tsp. (or 1/4 tsp. fresh) ground ginger
optional: rice for serving
Heat 1 tbsp. oil over medium-high heat in wok or large skillet. Generously season chicken with salt and pepper on both sides. Place chicken into hot oil in skillet. Cook until well-browned on each side and cooked mostly through, about 6-8 minutes per side (If not cooking quickly enough but already browned, just cover for a bit). Once cooled, slice into bite-size pieces and set aside.
Heat remaining tbsp. oil in same skillet and add the garlic, vegetables, soy sauce, teriyaki sauce and ginger. Stir fry the mixture until vegetables start to soften, about 4-6 minutes. Add the sliced chicken and combine well. Cook 1 additional minute and then remove from heat.
Serve with rice as accompaniment, if desired.
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