Stir Fry is one of my all time favorite meals to make and meals to eat. It’s the ultimate therapy for me – lots of chopping, washing, and prepping. Perfect to fill my mind space with nothing but food, and perfect to fill my tummy space when finished cooking. It’s a straight forward meal that can be adapted to fit your preferences.
First, Marinate the chicken with the stir fry sauce. Then cook all the veggies individually. Next cook the chicken. When everything is cooked, combine and EAT.
- Red and Yellow Bell Pepper
- Bok Choy
- Yellow Onion
- Red Cabbage
- 1 Part Sauce Sauce
- 1 Part Rice Vinegar
- 1 Part Coconut Aminos
- 1 Part Oyster Sauce
- 1 Part Fish Sauce
- 1/2 Part Sriracha
- 1/4 Part Sesame Oil
- 1/4 Cup Chopped Cilantro
- 1 Part Sesame Seeds
- 1 Part Finely Diced or Grated Ginger
- 1 Part Diced Garlic
In a mixing bowl, combine all the ingredients of the sauce and hand mix with a spoon. Thinly slice CHICKEN breast into about 1/4 inch thick pieces. Add CHICKEN to the sauce and thoroughly coat. Let marinate while you chop the VEGGIES. (Note: you can marinate for as long as you’d like. I went with 3 hours cuz I had the time)
Chop all the VEGGIES. I went with 1/2 inch thick strips of most of my VEGGIES, and full florets for the BROCCOLI.
Cook the VEGGIES before the CHICKEN and individually with a dab of OIL, SALT and PEPPER. You don’t want to overcrowd your pan or you won’t get the texture you want. Individually cooking your VEGGIES allows you to dial in the perfect cook for you. It doesn’t really take any longer since there is less volume at any given time. This results in much faster cook times per ingredient.
Once each VEGGIE is done cooking, scoop out of pan and combine in a large mixing bowl.
Cook the marinated CHICKEN. Once the CHICKEN is cooked, mix in all of the VEGGIES. Mix thoroughly until all the VEGGIES are coated with sauce. EAT!