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Stir Fry

There are no real rules when it comes to stir fry. Use what you like...use what you have. It’s a quick and easy way to throw together a delicious meal. This is just one version I like...


  • 2 tablespoons vegetable oil

  • 2 boneless chicken breasts, cubed

  • 1 small onion, diced

  • 1/3 cup carrots, sliced

  • 1 cup purple cabbage, thinly sliced

  • 1/2 cup shelled edamame

  • 3 cups stir fry noodles or rice, cooked

  • 2-4 tablespoons toasted sesame seeds for garnish

For the Sauce:

  • 1/4 cup jarred teriyaki stir fry sauce

  • 2 tablespoons soy sauce

  • 1 garlic clove, grated

  • 1/2 teaspoon fresh ginger, grated

  • 2-4 drops sesame oil

  • 1/2 teaspoon sambal chili

  • 2-3 tablespoons apple cider vinegar

Note: feel free to just use the sauce from the jar as is. I just like to give mine more flavor.


Combine all ingredients for the sauce in a small jar with a lid and shake to combine.

In a large saute pan or wok, heat oil over medium high heat and cook chicken until seared on all sides, about 3-5 minutes.

Add the onions, carrots, cabbage, and edamame and cook for about 5-10 minutes. If the pan starts to get too dry or dark, add 1/4 cup of water and cook until it evaporates.

Add the cooked noodles and toss to combine.

Add sauce and toss to combine.

Garnish with sesame seeds.

Variations: broccoli, snap peas, bok choy, Brussels sprouts, cauliflower, pineapple, shrimp, beef, tofu, cashews, pepitas.

Servings: 2-4

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