Simple Stir Fry

As much as I love cooking, there are nights where I don’t want anything to do with the kitchen. On nights like those I turn to simple, fast and healthy options that have very little clean up. 

I practically live in the farmers market. I always have fresh produce on hand which sort of forces me to choose healthier fresh options and less trips to the grocery store. This 20 minute meal is the perfect week night meal to satisfy that Asian food craving.

If you don’t own a wok, I seriously advise you get one. They’re inexpensive and make any stir fried meal that much easier. It’s a thin metal pan that heats up quick and HOT so it’s perfect for fast cooking.


Stir fry sauce:

  • 1/2 cup soy sauce 
  • 1/2 cup chicken stock
  • 1 tbsp of finely grated fresh ginger (you could use ground ginger powder)
  • 1 tablespoon of corn starch
  • 1 tablespoon of sesame oil
  • 1 tablespoon of honey
  • 3 minced garlic cloves

Chicken and veggie stir fry

  • 1 pound of boneless chicken, cubed or cut in strips
  • 1 crown of broccoli cut into florets
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow pepper
  • 1 cup of sliced mushrooms 
  • 1 medium onion quartered and separated 
  • Brown rice for 4 servings
  • 2 tablespoons of olive oil

  1. Cook about 2 cups of brown rice. A healthy substitution for starchy white rice but still a lot of flavor. Also, start by whisking all of the sauce ingredients in a small bowl and set aside.

2. While the rice cooks, heat a large wok with 1 tbsp of olive oil on medium high heat. If you don’t have a wok, just use the biggest skillet you have. Season with a pinch of salt and a pinch of freshly ground black pepper  and cook 5-8 minutes until the chicken is cooked through. Transfer to a medium bowl and set aside and keep warm.

3. Add another tbsp of olive oil to your wok and add the veggies one by one starting with the broccoli since they take the longest to cook. Cook for about a minute then start adding the rest of the veggies. Add oil as needed. Kee stirring constantly to avoid any burning of the veggies. Once they are about to be fully cooked through after about 6-7 minutes, return your cooked chicken to the wok and stir around

4. Once you have incorporated the chicken back into the dish, pour in your stir fry sauce. Reduce heat to medium and let cook for about a minute or two until the sauce thickens. This is a light sauce and nothing like that gross powder story fry seasoning packet that I HOPE no one every buys again after seeing this simplicity. 

5. Serve over your warm brown rice and garnish with toasted sesame seeds and scallions (green onions) if you have.

6. Last but not least, enjoy! ūüĎÖ


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