Taking the Mystery Out of Stir fry

Chicken Stir Fry

Chicken Stir Fry

Have you ever notice the vegetables in the stir fry you  order in a restaurant is always firm and crunchy.  I have tried in vain for YEARS to make the equivalent of this at home and by accident, I found out how to do this.  It does not require a lot of new equipment.  If you have a saucepan, yes a saucepan, water and sea salt ( or any kind of salt) you have the makings of a delicious stir fry.

Chicken Stir Fry
Recipe Type: Stir Fry
Cuisine: Asian
Author: The Outdoor Epicurean
Prep time:
Cook time:
Total time:
Serves: 4
Taking a few simple steps and you have the making of a delicious stir fry. The vegetables can be prep in advance and cooked later. In short…yummy.
  • 2 cups baby carrots
  • 2 cups broccoli, chopped
  • 2 green onion, sliced on a diagonal
  • 3 stalks celery, sliced on a diagonal
  • 1 cup red peppers, sliced
  • 1 cup yellow pepper, sliced
  • 1 pound boneless chicken thighs, cut into 1 inch squares
  • 2 tablespoon soy sauce
  • 2 tablespoon sherry
  • 2 tablespoon cornstarch
  1. In a bowl combine the soy sauce, sherry and corn starch. Pour the marinade in a resealable plastic bag and add the chicken. Marinade for 1 hour. If you are doing this in advance, place the bag in the refrigerator on top of a plate for stability.
  2. In a saucepan, over medium high heat, bring water to a rapid boil. Individually add each ingredient and blanch the vegetables until the water starts to boil again. We are taking 1 minute or less. Remove the vegetables and drain on a paper towel lined plate. Repeat with all the ingredients. Set aside.
  3. When ready to cook, drain the chicken in a colander. Transfer the chicken to paper towels to dry. Place a skillet over medium high heat and add the olive oil. Add the chicken and quickly cook for 3-5 minutes or until golden brown in color. When the chicken is fully cooked, add the vegetables and stir to combine. Cover the skillet for 2 minutes or until the vegetables are heated through.
  4. That is it. So simple yet so delicious.
  5. x o x o
  6. The Outdoor Epicurean
  7. The Prep time does not include the marinating time.
About Margaret


  1. Jeanette Carden says:

    Hi Margaret! I love your stir fry recipe and the information you shared. Thank you for the post. And your blog is beautiful and informative. Great recipes!

    • Hi Jeanette, thanks for stopping by my blog and commenting on my stir fry recipe. My husband is a stir fry nut and it has taken me a long time to figure out the timing and all. I wanted to also share that freezing ginger root makes easier to zest for the recipes. Good luck!

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