I’m a big fan of stir-fry. There are a couple of techniques I have mastered in order to make a stir-fry in 20 minutes, or less. And that includes prep-time. Of course my definition of what constitutes a stir-fry is broad (meaning, just about anything is game).
For me, to be ready for a stir-fry at a moment’s notice requires that I have some or most of the ingredients that make the dish taste authentic.
I almost always have:
- fresh garlic
- olive oil (for frying)
And nice to have:
- scallions (or other onion)
- toasted sesame oil (to add a few drizzles)
- fresh ginger (if it fits the recipe)
- frozen vegetables
A wok is not necessary, but nice to have. Sometimes I heat the wok to a high heat, and sometimes I don’t. A high heat is used for searing stir-fry items (especially meat), and it’s not necessary, but it does taste great when you do this, and it seals in meat juices.
Stir-frying takes about 5 to 10 minutes to cook once you have a hot pan going. If you can, cut stuff up ahead of time, or get someone to help you cut as you add things.
So here is my latest stir-fry recipe, with a regular heat level and two of my favorite green vegetables: peas and broccoli.
Chili Chicken Stir-Fry
- 1 pound or so of chicken, diced/sliced/torn into bite-size pieces (breast meat works well)
- about 4 scallions, sliced/diced (or other onion)
- 2 cloves of garlic
- about 2 cups of cut broccoli (fresh or frozen)
- about 2 cups of green peas (fresh or frozen)
- about 1/4 cup of soy sauce (wheat-free) OR salt & pepper to taste (for SCDers)
- 1 to 2 teaspoons of chili powder (to taste)
- 1/4 teaspoon of turmeric (optional)
- about 2 tablespoons of honey (or more, to taste)
- pinch of cayenne pepper (optional)
- 1/2 cup of olive oil or other oil
- drizzle of toasted sesame oil
- Combine the chicken, chili powder, pepper, turmeric, salt & pepper (or soy sauce), honey, and a drizzle of olive oil. You can even let this marinate in the refrigerator until you’re ready to use it.
- Place the wok (or frying pan) on a medium heat and add about 1/4 cup or more of olive oil.
- Crush the garlic cloves (in a garlic press if you have one), and add them to the oil as it is heating up. Stir occasionally to prevent it from browning too much.
- Add scallions, broccoli, peas to the wok and stir occasionally. Add more oil if needed, and a dash of soy sauce (or salt & pepper).
- After the vegetables are mostly cooked, you can remove them to cook the chicken separately, or add the chicken to the vegetables and cook until the chicken is cooked thoroughly. If you separate the two, add the vegetables back in once the chicken is cooked and heat for a few more minutes.
- At the very end I drizzle some toasted sesame oil and blend (while the heat it on).
- Place stir-fry on brown rice, lettuce, or eat solo. I love it on lettuce as a warm salad.