The real secret in this recipe is to use a great wok, use fresh veggies not frozen and cook it hot and fast. We are loving this wok from Frieling Diamond Lite Wok.
It’s no secret that stir fry is such a great mid-week meal but sometimes it can be hard to figure out exactly how to make it happen to where it turns out just right. I’ve tried a lot of variations over the years, some with more success than others and this is my favorite way to make it!
The real secret in this recipe is to use a great wok, use fresh veggies not frozen and cook it hot and fast. We are loving this wok from Frieling Diamond Lite Wok.
You can use commercial stir fry sauce with your stir fry or check out our easy teriyaki sauce. It’s quick, easy and works every single time without fail!
To get started you will want to start your sauce if you are making one from scratch. This can bubble away in the saucepan while you work on your stir fry. Also decide whether you want to use rice or noodles as your base and get those started!
Then you want to prep your chicken and veggies. Get everything you are going to use into bite sized pieces to make quick work. While you do that heat up your wok on high heat with a bit of coconut oil and cook your chicken quickly.
Once that is done remove it and cook down the veggies to just al dente. If you are using a store bought sauce remove the veggies and add the sauce to the wok to warm it up. This isn’t necessary if you have made a sauce from scratch.
Then toss everything back into the wok, chicken, veggies, sauce and noodles if you are using. Cook for 1-2 minutes until nice and hot and serve immediately.
Learning how to stir fry is such a great skill set to have in your arsenal for easy dinner cooking!
For the Stir-Fry:
For the Basic Sauce:
For a more Full-Flavored Sauce:
For the Stir-Fry:
For the Sauce:
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