Here’s How to Become a Stir-fry God(dess)

Stir-fry is supposedly one of the easiest things in the world to make. I beg to differ. The problem with stir-fry is that despite the popular belief, there’s not this fool proof, everyone-knows-it way of whipping up some chicken and veggies.

That doesn’t make it complicated. In fact, cooking stir-fry still one of the easiest recipes. But if you want to make some amazing, melt-in-your-mouth, leave-your-friends-and-fam-begging-for-more type of stir-fry, then you need this recipe.

First thing’s first: you need to choose the right ingredients.

When I think stir-fry, I think oriental sauces, tons of veggies, and tender chicken.

Here’s what you need:

(Recipe feeds two with some leftovers, adjust accordingly!)


  • 2 tsb. olive oil to cook the chicken
  • ½ cup orange ginger stir-fry sauce (I use the La Choy brand)
  • ¼ cup mix of soy and teriyaki sauce, equal amounts of both (Kikkoman is a good brand)
  • 4 tbs. Hoisin sauce (Ty Ling brand)
  • veggies of choice (best ones—onions, peppers, broccoli, peas—but you can choose any you’d like)
  • 3 lbs. chicken
  • sesame seeds and dry chow mein noodles for garnish
  • 2 cups rice (or adjust this, based on the number of people you’re feeding)

**You can always add more of the sauces to taste. That’s what I like to do, so it becomes more of an experiment than a for-sure recipe. Start with this then try as you go. You might find you love one of the tastes and add more!
Step #1: Make the rice.

This takes the longest, so make sure that you start with this. It can cook while you’re putting together the rest.

Step #2: Defrost, trim, and pound the chicken.

This is the most overlooked step in cooking. And it’s a shame because pounding/tenderizing the chicken gives it the soft, melt-in-your-mouth type of taste that you’re really looking for.

Step #3: In one pan, sauté the chicken in olive oil.
In another, sauté the veggies with olive oil.

Step #4: Start adding the sauce to the veggies.

Step #5: When the chicken is still soft, but not fully cooked, add the veggies so everything is in one pan.

Sometimes, at this point, I also add more sauce to taste. (I like stir-fry with a lot of juice!)

Step #6: Stir on high/medium high until chicken is cooked, but still tender. Add additional sauces as needed.


Step #7: Serve hot over rice.
Add sesame seeds and dry chow mein noodles for garnish.

I love the noodles! They give it a crunchy, fun taste!

Leave a Reply