How to Make Perfect Stir Fry

Ingredients

• 1 pound Boneless Skinless Chicken Breast (cut into bite‑size pieces)
• to taste Salt
• to taste Black Pepper
• 1 tablespoon Coconut Oil (high smoke‑point oil; can substitute vegetable or peanut oil)
• 0.25 cup Soy Sauce (regular or low‑sodium)
• 3 tablespoons Brown Sugar (white sugar or honey can be used)
• 2 tablespoons Rice Vinegar (white vinegar or apple cider vinegar work in a pinch)
• 2 teaspoons Fresh Ginger (grated; can use ½ tsp dried ginger)
• 0.25 teaspoon Crushed Red Pepper Flakes
• 1 tablespoon Cornstarch (for thickening the sauce)
• 1 cup Cold Water
• 2 cloves Garlic (minced; can use garlic press)
• 2 pounds Mixed Vegetables (e.g., onion, bell pepper, broccoli, mushrooms, snow peas; any leftovers work)
• 4 stalks Green Onions (whites used early, greens added at end)

Instructions

1. Mise en Place

   Trim the chicken breast and cut into bite‑size pieces. Wash and dry all vegetables, then slice onions, bell peppers, broccoli florets, mushrooms and snow peas. Separate green onion whites from the green tops. Mince garlic and grate fresh ginger.

   Time: PT5M

2. Prepare the Sauce

   In a small bowl whisk together cold water, soy sauce, brown sugar, rice vinegar, grated ginger, crushed red pepper, and cornstarch until the sugar dissolves and the cornstarch is fully incorporated.

   Time: PT3M

3. Heat the Skillet

   Place the large skillet over high heat and let it become very hot, about 2 minutes. Add 1 Tbsp coconut oil and swirl to coat the surface.

   Time: PT2M

   Temperature: high

4. Brown the Chicken

   Season the chicken pieces with salt and pepper, then spread them in a single layer in the skillet. Let them sit without stirring for 2‑3 minutes to develop color, then stir‑fry until about 90 % cooked through, roughly 4‑5 minutes total.

   Time: PT5M

   Temperature: high

5. Set Chicken Aside

   Transfer the partially cooked chicken to a plate and keep warm.

   Time: PT1M

6. Cook Harder Vegetables

   Add a splash more oil if needed, then add the denser vegetables (e.g., onions, bell peppers, broccoli, mushrooms). Stir‑fry for 3‑4 minutes until they start to soften but remain crisp.

   Time: PT4M

   Temperature: high

7. Add Softer Vegetables

   Add the quick‑cooking vegetables such as snow peas and the white parts of the green onions. Stir‑fry for another 2 minutes.

   Time: PT2M

   Temperature: high

8. Add Aromatics and Sauce

   Stir in the minced garlic and the prepared sauce. Reduce heat to medium‑low and let the sauce simmer, stirring, until it thickens and coats the vegetables, about 2 minutes.

   Time: PT2M

   Temperature: medium

9. Finish the Dish

   Return the chicken to the skillet, toss everything together, and cook for another minute to reheat the meat and fully combine flavors. Sprinkle the green onion tops over the top and remove from heat.

   Time: PT1M

   Temperature: medium

10. Serve

    Plate the stir‑fry over cooked rice, lo‑mein noodles, or cauliflower rice. Enjoy immediately.

    Time: PT1M

Nutrition Facts

Calories

260

Protein

20 g

Carbohydrates

22 g

Fat

9 g

Fiber

3 g