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.