Stir fry is a fast and healthy cooking method that anyone can conquer. What are the REAL secrets? Use a good wok (or heavy-duty skillet), fresh, not frozen, veggies, and a super-hot heat source. Add a bit of practice and you’ll soon find yo-self a stir fry pro.
3boneless, skinless breasts, cut into 1-inch pieces, seasoned with salt and pepper
2cupssnap peas
1cupsmall broccoli florets
1sweet red bell peppers, seeds and membranes removed, diced
kosher salt and pepper, to taste
Sauce
¼cuplow sodium soy sauce
½cupwater
3Tbs.dark brown sugar
2clovesgarlic, crushed
2tsp.minced ginger root
1Tbs.honey
2tsp.sesame oil
cornstarch slurry:
2Tbs.water mixed with 1 Tbs. cornstarch
2Tbs.sesame seeds, for garnish
Instructions
Heat 1 Tbs. oil in a wok or large, deep stainless steel skillet over medium heat; add the garlic and ginger, cooking for 30 seconds.
Increase the heat to medium-high or high; when the wok is very hot, add the snap peas, broccoli, and bell pepper, cooking until just slightly softened, 3 to 4 minutes, working in batches to keep your wok from being overcrowded.
Season the veggies to taste with salt and pepper; remove to a plate as you work; cover and reserve.
Add the remaining 1 Tbs. of oil to the wok over medium-high or high heat; when the oil is nicely hot and almost smoking, add the chicken and cook, tossing only occasionally, until the chicken is browned and cooked through, 4 to 5 minutes, per batch; season to taste with salt and pepper.
Meanwhile, in a small saucepan over medium-high heat, combine the soy sauce, water, brown sugar, garlic, ginger, honey, and sesame oil. Stir until the brown sugar is dissolved, bringing the sauce to a boil; reduce heat and simmer for 2-3 minutes. Whisk in the cornstarch slurry and simmer an additional 1-2 minutes until the sauce is nicely thickened and smooth; keep warm.
Add the reserved vegetables back to the wok with the chicken. Slowly drizzle in the warm, prepared sauce, adding it only around the very outside of the wok or skillet, as close to the edge as possible, allowing the heat from the sides of the pan to get the sauce nice and hot.
Sprinkle the stir fry with sesame seeds and serve at once!