Stir fry is one of the quickest dinners in the West…and East. Throw all your food in a wok and cook it! Seems easy enough. This recipe is a tried and true standard in my kitchen. It tastes great and looks it, too.
There are standard ingredients I personally like in my ginger chicken stir fry. I can’t imagine stir fry without ginger or garlic. Maybe you can’t imagine a stir fry with those. It’s your stir fry. Throw in whatever you want–substitute any vegetable you prefer. Like Chinese cabbage? Throw it in! Like snow peas? Toss ’em in the pot! Doesn’t matter. It just matters that it’s fresh and healthy. And perfectly Paleo!
Two Biggest Stir Fry Mistakes
There are a few technical issues that are really the key to stir-fry success. First, you need to get your pan hot enough. Forget this step and you could have a soggy stir fry disaster. Oh no! Not that!
The other misstep is when you try to cram too many ingredients into the wrong-sized pan—this is the most common stir-fry failure. Don’t be a failure! Don’t go hog wild with your ingredients. If you’re cooking for a large family, cook the protein first, remove it to a bowl, cook the veggies and then mix it all together. Problem solved.
Serves 4 | Prep time 20 minutes | Cooking time 7-10 minutes
- 2 skinless, boneless organic pastured chicken breast halves, cut into bite-size pieces
- 1 cup broccoli
- 1 chopped red bell pepper
- 1 cup shiitake mushrooms
- 3-4 diced scallions (green onion)
- 3 cloves diced garlic
- 1 inch (2.2 cm) minced fresh ginger
- 1 can sliced water chestnuts
- 2 tablespoons (30 ml) soy sauce
- 3 tablespoons (45 ml) sesame oil
Begin heating wok. Marinade meat in the oyster sauce and garlic while you chop up your vegetables.
Add 2 tablespoons sesame oil to your wok and swirl to coat the bottom. Add chicken and cook for 2 minutes. Turn chicken to brown other side for one more minute.
Add one tablespoon sesame oil to the wok. Add bell pepper, broccoli, mushrooms, water chestnuts and scallions. Cook until tender-crisp – about 3-4 minutes. Add soy sauce. Add more to taste if desired. Remove vegetables from skillet.
Serve over rice if you must have rice! Cauliflower rice is a great substitute if you need or want to go grain-free.