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Classic Stir Fry

Keyword: Dinner
Skill: intermediate
Servings: 1

INGREDIENTS

For the Stir-Fry:

  • 1 tablespoon coconut oil
  • 1 lb chicken, chopped in bite size chunks
  • Salt and pepper for taste
  • 1 cup broccoli, chopped
  • 1 cup carrots, julienned or shredded
  • 1 red bell pepper, chopped
  • ½ cup purple cabbage, shredded
  • 1 green bell pepper, chopped
  • 1 cup snow peas
  • Serve with steamed rice or noodles
  • Garnish with roasted sesame seeds and green onions

For the Basic Sauce:

  • ¼ cup soy sauce (I like reduced sodium)
  • ½ cup water
  • 1 tablespoon cornstarch
  • 4-5 tablespoons honey (to taste)

For a more Full-Flavored Sauce:

  • ¼ cup soy sauce (I like reduced sodium)
  • ¼ cup water (NOTE THIS IS REDUCED FROM ABOVE)
  • 1 tablespoon cornstarch
  • 4-5 tablespoons honey (to taste)
  • 2-4 tablespoons rice vinegar (to taste)
  • 4 tablespoons crushed pineapple
  • 2 tablespoons pineapple juice
  • 1 clove garlic, minced
  • 1 teaspoon grated ginger

INSTRUCTIONS

For the Stir-Fry:

  1. Make your sauce if you are making one from scratch and allow to simmer while you assemble stir fry.
  2. Heat coconut oil in wok over high heat until very hot.
  3. Pat chicken dry and season with salt and pepper.
  4. Cook chicken quickly in wok until cooked through. Set aside.
  5. Return wok to high heat and add another bit of coconut oil.
  6. Add in veggies and cook for 3-4 minutes until just al dente tossing frequently.
  7. If using store bought sauce: remove veggies and add sauce to wok to warm. Then return veggies, chicken and noodles (if using) to pan and cook 2 additional minutes.
  8. If using homemade sauce: leave veggies in wok and add chicken, sauce and noodles (if using) to pan and cook 2 additional minutes.
  9. If not using noodles, serve over rice.
  10. Top with roasted sesame seeds and green onions. Serve immediately!

For the Sauce:

  1. In a small pot, whisk soy sauce, water, and cornstarch together until smooth. Add any of the optional additional ingredients you are using (vinegar, garlic, ginger, etc) .
  2. Heat over medium-high heat until warm and then whisk in honey until dissolved.
  3. Bring to a boil. Reduce heat to medium and whisk constantly until desired thickness is reached. Do not leave unattended it thickens quickly once it gets boiling and will rapidly burn.
  4. Taste and adjust as desired. If too thick, thin with additional water to desired consistency.
  5. NOTE: Sauce will thicken as it stands. If too thick simply whisk in a few tablespoons of warm water at a time until desired consistency is reached.