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Quick Stir Fry

A fast and flexible stir fry recipe packed with veggies, your choice of protein, and a flavorful sauce, all ready in under 40 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main
  • 1 pound chicken breast or tofu cut into bite sized pieces
  • 2 cups mixed vegetables bell peppers, broccoli, snap peas, carrots
  • 2 tablespoons vegetable oil
  • Cooked rice or noodles for serving
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar or honey
  • 1 teaspoon cornstarch
  • 1 clove garlic minced
  • 1 teaspoon grated ginger

Method
 

  1. Prep all ingredients: chop vegetables, slice your protein, and mix the sauce by combining soy sauce, sesame oil, rice vinegar, brown sugar or honey, cornstarch, minced garlic, and grated ginger in a bowl.
  2. Heat 2 tablespoons of vegetable oil in a large pan or wok over high heat until hot.
  3. Cook the chicken or tofu for 5–7 minutes until browned and fully cooked through. Remove from pan and set aside.
  4. Add the mixed vegetables to the hot pan and stir fry for about 4–5 minutes until they are tender but still crisp.
  5. Return the cooked protein to the pan. Pour the sauce over everything and stir well to coat all ingredients. Stir fry for an additional 2–3 minutes until everything is glossy and heated through.
  6. Serve the stir fry hot over cooked rice or noodles. Optionally, garnish with sesame seeds or chopped green onions.

Notes

Cut all ingredients into even sizes for uniform cooking. Keep your heat high and avoid overcrowding the pan to prevent steaming. This dish is versatile and can be customized with different proteins, vegetables, or sauce variations like lemon juice, red curry paste, or peanut butter for new flavors.