This stir fry is my go-to recipe when I’m wanting a well-balanced meal in 20 minutes. You can use whatever vegetables you have lying around in your kitchen. I typically include broccoli, carrot, onion, and baby corn or capsicum depending on the time of year.. Throw in a protein source (like chicken, tofu, or tempeh), serve with rice or noodles (or a grain of your choice), and you have yourself a healthy and delicious dinner!
The sauce is my favourite part of the meal. If you are gluten-free you can switch to a suitable soy sauce or coconut aminos, and use 100% corn-based starch.
For the sauce:
– ¼ cup chicken stock
– ¼ cup soy sauce, tamari or coconut aminos
– 2-3 tablespoons of honey
– 2 teaspoons of cornstarch
For the stir fry:
– 1 tablespoon olive oil
– 400g chicken or other protein
– 2 cloves garlic, crushed/finely chopped
– 1 tablespoon crushed ginger
– Salt and pepper
– 4 cups vegetables (fresh or frozen)
– rice or noodles for serving the stir-fry with
1. Heat your frying pan or wok over medium heat while you chop you vegetables into bite-sized pieces.
2. Drizzle your olive oil into the pan and place your chicken in the pan along with garlic, ginger, and salt and pepper for seasoning.
3. Sear all sides of the chicken then add the vegetables and cook for a further 5 minutes, or until the vegetables are cooked to your liking.
4. Whisk together the sauce ingredients and add to the wok. It should thicken quickly with the help of the cornstarch. Remove from the heat when the sauce has thickened and serve over rice or noodles.