Asian-Style Chicken Stir Fry

Always wanted to make a Chicken Stir-fry but never know where to start? Well than, you've come to the right place! This is a not-so-basic stir-fry recipe that I've come up with. I use a Wok for this recipe but you could easily use a Large Sauté Pan or Skillet. Feel free to substitute almost any ingredient listed, including the Chicken! You could use Beef or Tofu or whatever makes your tummy happy :) 

Asian-Style Chicken Stir Fry 


1/4 Cup Soy Sauce
2 Tbs. Sesame Oil
2 Tbs. Olive Oil
1 Tbs. Sriracha Sauce
1 Tsp. Ginger, minced
1 Garlic Clove, minced
1 Tbs. Brown Sugar
3 Scallions, sliced

Everything Else:

Olive Oil+Sesame Oil
2 Large Eggs, whisked
1 lb. Chicken, cut into 1 inch strips
1 Red Onion, sliced
2 Cloves of Garlic, minced
1 Tbs. Ginger, minced
1 Head of Broccoli, florets and stem cut into 1 inch pieces
16. Oz of Mushrooms, quartered
1/2 Cup Shredded Carrots
1/2 Cup of Snow Peas
Pea Shoots (optional garnish)
Brown Rice (for serving)

Mix together all ingredients for Marinade. Add Chicken Strips and marinate for at least 15 minutes.
In the meantime, add Eggs to a hot wok with a drop of Olive Oil and some salt and scramble until just barely cooked. Remove from wok and set aside. Next add the Chicken Strips along with the remaining marinade into the hot wok. Cook the chicken until it is no longer pink on the inside, about 6 minutes. Remove chicken from the wok and set aside. Add some Olive Oil and Sesame Oil to the wok. Add your Onions, Garlic and Ginger. Next add the Broccoli, sauté for a few minutes until slightly softened. Add the quartered Mushrooms, Shredded Carrots and Snow Peas, season with salt. Return the Eggs and Chicken Strips back to the wok. Mix together and add adjust seasoning as needed. If your vegetables are too dry, feel free to make some more of that delicious marinade and pour it on in! Top with Pea Shoots, serve next to Brown Rice and enjoy immediately! 


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