Fast Stir Fry
Quick and easy stir fry recipes perfect for weeknight dinners, utilizing a diverse range of proteins, vegetables, and a simple homemade sauce.
Servings: 4 servings
Calories: 400kcal
Ingredients
Protein
- 1 pound chicken thighs or chicken breast Can substitute with shrimp, ground turkey, thin sliced beef, tofu, or eggs.
Aromatics
- 2 cloves garlic, grated or minced Adds flavor and aroma.
- 1 teaspoon grated ginger Optional but enhances flavor.
Quick Cooking Starch
- 2 cups microwave rice or pre cooked udon Use convenient pre-cooked options.
Stir Fry Sauce
- 1/4 cup low sodium soy sauce Use low sodium to manage sodium levels.
- 1 tablespoon rice vinegar or lime juice
- 1 tablespoon honey or brown sugar
- 1 teaspoon sesame oil For flavor; do not use as the main cooking oil.
- 1 to 2 teaspoons cornstarch mixed with water For thickening the sauce.
- Optional chili flakes or sriracha For added spice.
Vegetables
- 2 cups mixed quick cooking vegetables (bell peppers, snap peas, shredded carrots, spinach, mushrooms, zucchini) Aim for color and texture.
- 1 cup mixed vegetables needing a head start (broccoli, cauliflower) Microwave for a couple of minutes before stir frying.
Crunch Add-Ons
- 1/4 cup cashews or peanuts For added texture and flavor.
- 2 tablespoons sesame seeds or green onions To finish the dish.
Instructions
Preparation
- Prep all ingredients first, ensuring everything is chopped and ready to go.
- Slice your protein and wash cutting boards immediately.
- Prepare the stir fry sauce by mixing the soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, and cornstarch mix in a bowl.
Cooking
- Heat a large skillet or wok over high heat and add the protein.
- Once cooked, remove the protein and add the mixed vegetables.
- Stir fry vegetables until tender but still crisp, about 2-3 minutes.
- Add the sauce to the vegetable mixture and stir to combine.
- Return the cooked protein to the pan and combine well, cooking for another minute or until heated through.
- Finish with crunchy toppings like nuts and green onions.
Notes
Keep leftovers in the fridge for up to 3 days; reheat quickly. Marinade proteins briefly for better flavor.