A stir fry is a super simple way to have a great meal in a short amount of time. This one cheats a little by par cooking the harder veggies to shorten the over all cooking time. For more delicate vegetables like peppers, mushrooms, zucchini, etc, you can just stir fry them right in the pan, but a firmer veg like broccoli or carrots benefits from pre cooking in boiling water so when you add it to your stir fry it’s already tender. You could easily make this vegetarian or vegan by subbing tofu for chicken or leaving it out and using more veggies.
This stir fry sauce tastes nice and rich thanks to the addition of cornstarch and water at the end. Keep these easy condiments on hand so you can whip up a healthy stir fry any time! Use these basic directions for hundreds of combinations!
Total cooking time about 30 minutes
- 3-4 med size chicken breasts, cut into bite size pieces
- 1 onion, chopped
- 2 large carrots, chopped in bite size pieces
- 3 broccoli crowns, cut into bite size pieces
- about 15 brussels sprouts, trimmed and cut in half
- 1/2 C chopped peanuts
- 1/2 C soy sauce
- 2 T black bean garlic sauce
- 2 T hoisin sauce
- 2 T oyster sauce
- 1 T olive oil
- 1T sesame oil
- 1 T coconut peanut butter or regular peanut butter
- Shiracha to taste
- 2 T cornstarch
- Optional, marinade chicken pieces in a bag with some soy sauce and a little sesame oil for 1-6 hours.
- Bring a large pot of water to a boil.
- Mix together all sauces ( and peanut butter) except oil in a bowl or large measuring cup, set aside.
- Mix cornstarch with one T water in small bowl, set aside.
- Meanwhile, in a large skillet, heat 1 T olive oil on high heat.
- Add onion and saute until translucent, about 5 min.
- Add chicken with marinade if used, and continue to cook on med high heat until no longer pink. If you didn’t marinade chicken, add a little of your sauce mixture to coat, turn off heat.
- When water boils, add carrots for 2 minutes, then brussels sprouts for another 2-3 min, then broccoli. Boil all three together another 2-3 min until bright orange and green and tender. Drain.
- Turn the heat back on med high on the skillet, add the drained veggies and all of the sauce. Stir to combine and coat and heat everything through. Taste and adjust if necessary.
- Make a well in the middle of the chicken veggie mixture, and add cornstarch mixture, stirring constantly. When no longer white, mix it all together to thicken sauce, cook for 2 minutes.
- Add peanuts and serve, with rice or without.
Now make it your own! This recipe is very forgiving. We never measure, just add and adjust. Try shrimp, thinly sliced steak, or tofu. Bean sprouts, spinach, and bok choy are our faves too! More shiracha for spice, a little honey for less. Trust yourself!