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Sweet & spicy stir fry

  • Marinated Chicken
    • 45 g Soy Sauce
    • 25 g Canola Oil
    • 15 g Pumpkin Seed Oil (optional)
    • 10 g Brown Sugar
    • 2 Garlic Cloves, minced
    • 5 g Ginger, grated
    • 1 t Crushed Red Pepper
    • 225 g Raw Chicken Breast, cubed
  • Steamed Veggies
    • 225 g Broccoli, golf-ball sized florets
    • 110 g Water Chestnuts, sliced
    • 110 g Carrots, chopped
    • 110 g Celery, chopped
    • 110 g Red Bell Pepper, chopped
    • 60 g Water, cold
  • Garnish
    • Coriander Leaves, chopped
  1. Marinade chicken. Mix seasonings and chicken in ziplock bag. Coat evenly. Refrigerate for no more than 24 hours. Let cold chicken rest for 20 minutes at room temperature before cooking. Referenced later as marinated chicken.
  2. Sear chicken. Heat a large wok over high heat. Add chicken. Cook 10 minutes, tossing frequently. Set chicken aside as seared chicken.
  3. Cook vegetables. Add vegetables to wok. Mix. Cook 4 minutes, toss every 30 seconds. Add water to bottom of pan as necessary to consistently steam vegetables. Cook 4 minutes, tossing every 60 seconds, until vegetables start to soften. Add seared chicken to wok. Mix. Remove from heat.
  4. Garnish with cilantro.

  1. Bittman, Mark. How to Cook Everything. 10th Anniversary Edition. Boston, MA: Houghton Mifflin Harcourt, 2008. ↩

  2. Moncel, Beth. "Sticky Ginger Soy Glazed Chicken." Budget Bytes. 16 January 2020. ↩