Asian-Style Chicken Stir-Fry


I’m often inspired by the food I see at the market or in my kitchen, and that’s how I decide what to cook. This recipe is different; I was inspired by my wok. I saw it hiding in its cabinet one morning, decided I wanted to use it, and defrosted some chicken in preparation.

It doesn’t have to take long to produce a healthful and appetizing meal. This meal consists of protein and vegetables thrown into a wok and cooked with soy sauce. If you don’t have a wok, a regular large saucepan will do the trick, too.

I used fresh vegetables; a package of pre-cut stir-fry ones, because I’m lazy, plus a whole pepper and half an onion that I cut myself. You can use any vegetables that you want, you can use beef or tofu as your protein, or you can skip the protein all together and simply make a vegetable stir-fry.

Make sure you cut the chicken into even strips, so it cooks evenly; you don’t want to serve raw chicken!


  • 1 pound of skinless, boneless chicken, cut in strips
  • 1 bag of stir fry veggies
  • 1 red pepper, julienned
  • 1/2 vidalia onion, sliced
  • 3 cloves of garlic
  • 1 tablespoon of vegetable oil
  • 1 tablespoon of sesame oil
  • 1/3 cup of soy sauce
  • 1/2 teaspoon sesame seeds, to garnish
  • pepper, to season (don’t add salt; soy sauce is sodium-y enough!)

raw chicken, ew

  1. Heat the wok on high. Coat it with the oils. Add the onions and cook until they turn transparent. Then add the garlic.
  2. Add the chicken, searing both sides. Add the rest of the vegetables and mix well.
  3. Pour the soy sauce in, mix, cover, and lower the heat. Let simmer, stirring occasionally, until chicken is cooked through and vegetables are bright and steamed.


Serve this over rice. I made it in the oven like Alton Brown.