My mom makes the BEST chicken stir fry. And I mean it. The best. And it’s fairly easy too. Plus all of my kids actually eat it! This recipe makes as little or as much as you want. We like to make a ton so that we can enjoy the leftovers!
First, make a marinade by mixing together:
1/2 cup soy sauce
1/2 – 3/4 cup honey
4 Tbsp rice vinegar
3 Tsp minced garlic
3 Tsp ginger (powder or paste)
1/2 cup vegetable oil
We typically use 2-3 chicken breasts for this stir fry. Cube your chicken and marinate it in the above mixture for at least one hour…the longer the better!
You can use pretty much any vegetables you like. Our favorites are: zucchini, bell peppers, carrots, broccoli, purple onion, cauliflower…basically whatever you have on hand!
Chop up all of your veggies, and then get started. My mom uses a wok, like this one, to make this stir fry…and it turns out great every time.
Start by cooking each vegetable separately (pictured above are the bell peppers) in a hot wok with some vegetable oil. Some vegetables cook faster than others (zucchini cooks quickly while carrots take longer) so you’ll have to do one at a time in the wok in order to avoid over-cooking them. Place your cooked veggies in a large bowl and set aside.
Cook the chicken last, without the sauce. Once your chicken is cooked through, add the sauce and let it cook for about a minute or two.
Then add back in ALL of your cooked vegetables. Stir everything and cook for an additional 3-4 minutes, until sauce is bubbling.
Enjoy over rice. It’s SO good. And makes a TON.
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