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
- salt
- oil (for frying)
And nice to have:
- green onions, aka scallions (or other onion)
- fresh ginger (if it fits the recipe)
- fresh or 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. 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
Ingredients
- 1 pound chicken diced into bite-size pieces
- 4 green onions trimmed and diced
- 2 garlic cloves peeled and minced
- 2 cups broccoli, cut into bite-size pieces fresh or frozen
- 2 cups green peas fresh or frozen
- 1/2 teaspoon salt or more to taste
- 2 teaspoons chili powder
- 1/4 teaspoon turmeric
- 2 tablespoons honey
- pinch of cayenne pepper optional
- 1/4 cup oil for frying
Instructions
- Combine the chicken, chili powder, pepper, turmeric, salt, honey, and a drizzle of oil. You can 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 2 tablespoons of oil.
- Add the minced garlic to the oil as it is heating up. Stir occasionally to prevent it from browning too much.
- Add the green onions, broccoli, peas to the wok and stir occasionally. Add more oil if needed as well as salt to taste.
- After the vegetables are mostly cooked, you can remove them and 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.
- Serve with cauliflower rice, lettuce, or zucchini noodles.
Ok, I can’t get over how delicious your recipes are. I have tried different cookbooks and websites and by far these are the bes. I’m 3 for 3 now. I will be making all of your scd recipes. Thank you soooooooo much for your website!
Alyssa
I tried this recipe with my 4 year old son and it is his favorite! Thanks for the great recipes!
This looks fabulous! I am going to try it next week. Thanks for the great ideas!