Stir Fry Recipe

This quick, healthy Stir Fry Recipe whips up crisp-tender vegetables and protein in a sizzling wok cooking moment that’s perfect for a busy weeknight.

My love affair with stir fry started back when my kids were in grade school and I needed a fuss-free, nutritious dinner on the table fast. This Asian cuisine–inspired dish blends colorful veggies, lean protein, and a simple sauce for a vibrant, guilt-free meal you can customize any way you like. It’s low in fat, high in fiber, and loaded with vitamins—exactly what my doctor recommended when I hit fifty and wanted to keep cooking as joyful as ever. Whether you’re craving a quick meal after work or an easy dinner for friends, this recipe fits the bill.

Why You’ll Love This Recipe

• Ready in under 20 minutes—perfect for a speedy weeknight fix
• Uses one pan (or wok)—fewer dishes to wash
• Packed with vegetables for a healthy cooking boost
• Easily swaps proteins (tofu, shrimp, chicken or beef)
• Gluten-free option with tamari or coconut aminos
• Family-friendly—kids can pick their favorite veggies
• Wok cooking ensures crisp-tender texture every time
• Budget-friendly—flexible on produce and protein
• Leftover-friendly—tastes even better the next day

Ingredients

• 2 tablespoons neutral oil (avocado or peanut oil)
• 1 pound boneless, skinless chicken breast or firm tofu, cut into 1″ cubes
• 2 cups broccoli florets (about 1 small head; steam-ready size)
• 1 red bell pepper, thinly sliced (for color and crunch)
• 1 medium carrot, julienned or thinly sliced on the diagonal
• 4 ounces snow peas or sugar snap peas, trimmed
• 3 cloves garlic, minced (or 1½ teaspoons jarred pre-minced garlic)
• 1 teaspoon fresh ginger, grated (or ½ teaspoon ground ginger in a pinch)
• 3 scallions, sliced (white and green parts separated)
• 1 tablespoon cornstarch (for silky sauce; Bob’s Red Mill is great)
• ¼ cup low-sodium soy sauce (sub tamari or coconut aminos for gluten-free)
• 2 tablespoons rice vinegar (adds bright acidity)
• 1 tablespoon honey or brown sugar (balances the soy)
• ½ cup low-sodium chicken or vegetable broth (homemade preferred)
• 1 teaspoon sesame oil (optional, for finishing)
• Toasted sesame seeds and red pepper flakes, for garnish

Tips:
– Chicken tip: Pat dry before tossing with cornstarch for that restaurant-style sear.
– Veggie tip: Wash and cut once, then store in airtight containers to speed weeknight prep.

Directions

1. Prep your sauce: In a small bowl, whisk soy sauce, rice vinegar, honey, broth, and cornstarch until smooth—no lumps.
2. Heat the wok: Warm 1 tablespoon oil over medium-high heat until it shimmers. Toss in chicken or tofu; stir-fry for 4–5 minutes until edges are golden. Remove and set aside.
3. Sauté aromatics: Add remaining oil. Once hot, stir in garlic, ginger, and the white parts of the scallions—toss for 30 seconds until fragrant.
4. Add vegetables: Broccoli, bell pepper, carrot, and peas go in next—stir constantly so they cook evenly. You want them bright and crisp-tender, about 3–4 minutes.
5. Combine protein and sauce: Return chicken or tofu to the wok. Pour the sauce over everything and stir well; watch it thicken quickly, about 1–2 minutes.
6. Finish with flavor: Drizzle sesame oil, then toss in green parts of scallions and chili flakes if you like heat.
7. Serve hot: Scoop over steamed rice or toss with cooked noodles. Sprinkle sesame seeds on top for that extra crunch.

Servings & Timing

Yield: Serves 4 as a main course
Prep Time: 10 minutes (chop everything before heating the wok)
Cook Time: 8–10 minutes of wok cooking—sizzle time!
Total Time: About 20 minutes from start to finish

Variations

• Swap chicken for shrimp—add shrimp last and cook 2–3 minutes until pink.
• Go vegan: Use extra-firm tofu, vegetable broth, and maple syrup instead of honey.
• Cashew crunch: Stir in ½ cup toasted cashews at the end for more texture.
• Spicy twist: Add 1 tablespoon sriracha to the sauce or a chopped Thai chili with garlic.
• Peanut sauce: Replace soy-vinegar mix with 3 tablespoons peanut butter, 2 tablespoons soy sauce, and 1 tablespoon lime juice.
• Noodle bowl: Skip rice; toss stir fry with 8 ounces cooked udon or rice noodles.

Storage & Reheating

• Refrigerator: Store in an airtight container for up to 3 days—vegetables stay crisp!
• Freezer: Not ideal for frozen veggies; freeze protein and sauce separately for up to 1 month.
• Reheating: Microwave or reheat in a skillet over medium heat, adding a splash of broth to revive the sauce.
• Make-ahead: Prep sauce and chop veggies 24 hours ahead to slash weeknight cooking time.

Notes

I discovered that tossing chicken in cornstarch before searing gives it that irresistible restaurant crust—no extra oil needed. Also, swapping honey for brown sugar adds a deeper flavor if you prefer less sweetness. When testing this recipe, I learned to slice veggies uniformly so they all finish cooking at the same time—no one wants overcooked broccoli next to raw carrots!

FAQs

Q: Can I use frozen vegetables?
A: Sure—just add them a minute earlier and watch for any excess moisture in the wok.

Q: What’s the best oil for wok cooking?
A: Choose high-smoke-point oils like avocado, peanut, or refined grapeseed oil.

Q: How do I keep my stir fry from getting soggy?
A: Cook over high heat, don’t overcrowd the wok, and drain any excess sauce if needed.

Q: Can I make the sauce spicier?
A: Absolutely—stir in chili garlic sauce, sriracha, or fresh chilis to taste.

Q: Is there a low-sodium option?
A: Use low-sodium soy sauce and broths, or swap in coconut aminos for even less salt.

Q: How do I make this nut-free?
A: Skip sesame oil and nuts, and verify your soy sauce is processed in a nut-free facility.

Q: What can I serve alongside?
A: Steamed jasmine rice, cauliflower rice, or even a simple cucumber salad for cooling contrast.

Q: Can I double this recipe?
A: Yes—just work in batches so your wok stays hot and each batch sizzles properly.

Conclusion

This Stir Fry Recipe is your ticket to a quick, healthy cooking win—colorful veggies, savory sauce, and endless variations. Give it a whirl, then let me know how you customized it in the comments below or share a photo on Instagram. For more easy dinner ideas, check out my Teriyaki Salmon Bowl or Veggie Lo Mein recipes—you’re going to love them!