Want a delicious quick and easy stir fry? Learn how to make it perfectly every single time!

My Go-To Quick and Easy Stir Fry Adventure

Alright, so the other day, I was staring into the fridge, you know how it is. Nothing really jumping out at me, and I definitely wasn’t in the mood for some big, complicated cooking session. I just wanted something fast, something tasty, and maybe, just maybe, something that used up a few veggies that were looking a bit lonely. That’s when it hit me: stir fry! My absolute champion for a speedy meal.

Getting All My Ducks in a Row – The Prep

First things first, I pulled out whatever I could find. Had some chicken breasts, so I chopped those up into bite-sized pieces. Nothing fancy, just quick chops. Then, I tackled the veggies. This is always the longest part for me, but still pretty quick for a stir fry.

• I grabbed a couple of bell peppers – a red one and a yellow one – and sliced them up.
• Found an onion, gave that a rough chop. Tears were shed, as usual.
• A lonely broccoli crown was next. Cut that into small florets.
• Oh, and a couple of carrots! Peeled ’em and sliced ’em thin so they’d cook fast.

I also minced some garlic and a tiny knob of ginger because, well, flavor, right? Got all that stuff onto a big plate, ready to go. I even whisked up a super simple sauce in a little bowl: soy sauce, a tiny bit of honey, a splash of rice vinegar, and a dribble of sesame oil. Done.

Time to Fire It Up!

Okay, pan on the stove. I use a big ol’ wok, but any large skillet works. Cranked the heat up high. You really want it screaming hot for a stir fry, otherwise, things just sort of steam and get soggy. Not the vibe I was going for.

Once it was smoking a bit, I drizzled in some oil. Immediately threw in the chicken. Let it sizzle and get a bit of color on all sides. Didn’t cook it all the way through, just got it started. Scooped it out and set it aside.

Next, in went the onions and carrots because they take a bit longer. Stirred them around like mad for a minute or two. Then, I tossed in the bell peppers and broccoli. Kept everything moving, that’s the key. The kitchen started smelling amazing at this point. That sizzle and the aroma, just fantastic.

Bringing It All Together

After a few minutes, when the veggies were still a bit crisp but getting tender – nobody likes mushy stir fry veggies – I added the garlic and ginger. Stirred that around for like, 30 seconds, just until you could smell it. You don’t want to burn the garlic, that’s a disaster.

Then, I chucked the cooked chicken back into the wok. Gave it all a good toss to mix it up. Finally, I poured that sauce I made earlier all over everything. Stirred it constantly for another minute or so, just until the sauce thickened up a tiny bit and coated everything beautifully. And that was pretty much it!

Dinner is Served!

I dished it out over some plain rice I had cooked earlier. Seriously, from starting the chopping to sitting down to eat, it couldn’t have been more than 25-30 minutes. It was quick, it was easy, and it tasted absolutely brilliant. Cleaned out the fridge a bit too, which is always a bonus. Definitely a go-to meal in my book for those busy nights!