I’m not even exaggerating when I say I’ve made this dish over 200 times. It’s been a staple in our house for years and years. It’s one of those “throw everything in a pot and let it cook” kind of meals. I always use my large cast iron skillet and it turns out the same every single time. It’s also a crowd pleaser. My husband, almost 4 year old son, and anyone else who sits at our dinner table…loves it. I feel like stir fry is one of those universal meals that pretty much anyone will like. It’s like takeout…but better…and healthier. It’s always one of those quick dinners you can whip up even after a long day. This chicken takes anywhere from 15-20 minutes…depending on how fast you can slice a chicken breast. I’ve got it down to about 13 minutes I think.
I used to use a bottled teriyaki sauce to make stir fry. Sure, it’s easier than making your own…but it tastes far better to make your own. Plus, most of the ingredients are pantry staples that you’ll probably already have on hand. And if not? Well, it’s a good handful of items to stock up on. Soy sauce, oyster sauce, fish sauce, sesame oil, sambal oelek, dried basil, brown sugar and peanuts. All items are pretty cheap and stay good for a while. The other few ingredients added? Fresh garlic and ginger. You’ll throw all the ingredients, including the chicken, into the cast iron skillet (or other large tall sided pan) and bring it to a soft bowl. The hot liquid will cook the chicken in nearly 5 minutes.
I’ve always had a love for stir fry, even as a kid. I would frequently request it for dinner and by the time I was a teenager I was making it myself. It’s one of those meals you can also teach your kids to cook to get them more involved in the kitchen. I think that’s how I began getting more comfortable in front of the stove…cooking some of my favorite meals and helping out where I could during dinner time. I can’t wait to start teaching my son how to cook one day. He’ll be 4 in December and already requests to bake “birthday cakes” often. He’s definitely got a sweet tooth… He gets it from his mama I guess. Cooking with your kids can be such a fun bonding activity and teaching opportunity in so many ways.
Is it just me, or does eating stir fry out of a big bowl make it more delicious? Nothing spilling over the sides and it’s easier to get a forkful. I find my favorite bowls for stir fry at world market and Anthropologie (linked similar ones below)
This recipe only includes the chicken directions. I usually serve it with steamed vegetables and jasmine or sushi rice. Plus a little spicy mayo and scallions on top. You can by all means, throw some vegetables in with the chicken… but I recommend sautéing them or steaming them separately. After a while of swimming in the bubbling sauce, the vegetables get soggy. Cooking them separately keeps the veggies more crisp and fresh. There’s nothing worse than soggy veggies, in my opinion. You gotta have a good crunch when bitting into peppers, broccoli, asparagus or whatever other vegetable you like. That would be my only tip to you when making this meal. Vegetables on the side!
So what vegetables do I choose? Typically whatever I have in my fridge. Some good recommendations?
Broccoli, onion, bell pepper, zucchini, snap peas, snow peas, cabbage, carrots, etc. Take your pick.
Another idea? Throw some pineapple chunks in with the chicken. Pineapple and soy sauce is a wonderful combination, you won’t regret it.
PRODUCTS I LOVE:
SPICY ASIAN CHICKEN STIR FRY
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
- 3 boneless, skinless chicken breasts
- 5 cloves garlic, small dice
- 1 tbsp fresh ginger, small dice
- 1 tbsp oyster sauce
- 1-2 tbsp sambal oelek/ sriracha (can omit)
- 1.5 tbsp fish sauce
- 2 tsp sesame oil
- 3/4 cup soy sauce
- 1/2 cup dark brown sugar
- 1 tsp dried basil
- 1 tsp toasted sesame seeds
- 1/4 cup peanuts, chopped small
+ Scallions for topping
- Slice chicken breasts into very thin strips. Place in a large tall sided pan (like a cast iron skillet) along with the rest of the ingredients. Turn on the heat to medium high. Bring to a soft boil and cook till chicken is cooked through. Since the chicken is sliced thin, it won’t take long. About 5 minutes.
- Turn off heat once cooked and serve with sushi rice and steamed vegetables. Top with scallions.