Hey all! I have another recipe for you today. Stir fry is awesome because it’s versatile, can be meal prep or serve a lot, and isn’t particularly expensive (Plus it can all be cooked on the stovetop for my friends without ovens.)
Disclaimer: It was my first time making it this way, so I’ll include notes of things I would have changed. I’ll also list ingredient substitutes to accommodate food restrictions and/or preferences.
- rice (about 1/3 cup per person you’ll be serving, or substitute for noodles)
- about 1 lb. chicken breasts (protein substitutes: beef, pork, tofu)
- 1 red bell pepper
- 1 green bell pepper
- 1 head broccoli
- 2 carrots (veggie substitutes: fresh green beans, most in-pod peas, mushrooms, yellow onion)
- 5 cloves peeled garlic, crushed or minced
- about 1/2 cup soy sauce
- about 1/4 cup honey
- salt & pepper to taste
- In a bowl, mix together soy sauce, honey, garlic, salt, pepper, and any other seasonings you desire (I added a tangy brown sauce I found in my best friend’s fridge that I’m pretty sure was oyster sauce)
- Cover chicken breasts in sauce and allow to marinate for at least 15 minutes (the longer the better, though) Note: Make sure to put the chicken back in the fridge to marinate, and observe general food safety when handling raw meats!
- Chop all veggies into reasonable bite sizes, set aside
- Prepare rice as indicated on package (it varies depending on what kind of rice you use, but for white jasmine rice use 2 cups water for every 1 cup of rice, bring to a boil, then cover and simmer on low for about 20 minutes)
- While rice is cooking, warm a wok pan (or the biggest pan you can find) and add in the chicken and marinade
- Cook the chicken until no longer pink in the middle — covering it and cooking it on a low or medium heat will help it cook through evenly (if you’re using onions, you can cook them with the meat to make sure they soften enough)
- While rice and chicken are cooking, pre-steam any particularly tough veggies (broccoli, carrots, etc.)
- When chicken is almost done, break or slice it into bite-size pieces, then return to pan
- Add all veggies into wok pan and stir until warm and well-mixed
- Serve over rice and enjoy!
Cost about $10, makes about 5 servings
Hopefully this didn’t feel too complicated, but it can be kept to just a few pans and makes a healthy and enjoyable meal for a low cost. (I realize I didn’t include cost and servings in the roasted tomatoes recipe, so I’ll add that in asap.)
For the version I made, I used brown rice which I’m not used to and therefore it cooked a little funny. The carrots also didn’t jive as well with the rest of the flavors as I hoped they would, but the chicken and broccoli in particular were phenomenal. So in the future I would probably use rice I’m used to and substitute the carrots for peas. After having the leftovers for today’s dinner, I also realized I would have liked a higher sauce/marinade ratio. Finally, a huge thanks to my best friend’s family for letting me use their kitchen and a few of their ingredients.
I’d love to hear your favorite versions of stir fry, or any suggestions for this recipe! Let me know in a comment below, on Twitter @ohgrowup, or Instagram @oh.grow.up. Thanks for reading, and happy eating!