The beauty of a stir-fry is that you can customize it any way you want. I hate mushrooms and onions so I steer clear of them. I love a spicy kick, but not all of my kids do, so I will add spicy peppers/sriracha sauce to a small portion of the meal. I love to add asparagus, snow peas, and kohlrabi.
1 large zucchini, sliced 1/4 inch thick
1 large yellow squash, sliced 1/4 inch thick
1 red pepper, julienned
1 orange pepper, julienned
1 yellow pepper, julienned
1 large carrot, peeled and julienned or cut into 1/8 inch rounds
1 – 2 pounds protein, cut into 1″ chunks (I used chicken thighs, but any type meat or tofu will work)
1 tablespoon sesame oil
1 bottle teriyaki stir-fry sauce (optional)
Chop your veggies and protein.
Heat 1 tablespoon sesame oil in a wok or large sauté pan over a burner set to medium, add the chicken. Brown, but do not fully cook it (about 3 minutes, stirring to brown all sides). Add the carrots to the pan and about 1/3 of the bottle of sauce. Sauté for a few minutes until the carrots begin to soften, then add the peppers. Stir in a bit more sauce, sauté for 2-3 minutes before adding the zucchini and squash (or they will get soggy). Add the rest of the sauce, if desired. Turn up the heat to medium high and stir-fry for 2-3 minutes, stirring frequently until the chicken is fully cooked and veggies are al dente (or to your liking).
Serve immediately over rice or noodles and enjoy!
If you don’t want to use a store bought stir-fry sauce you can make your own very easily. Many times I will just toss in some soy sauce, sesame oil, and rice wine vinegar with a splash of sriracha. I might add some Chinese Five Spice (ground cinnamon, cloves, fennel, star anise, szechuan peppercorns) for a little extra flavor, and if needed, stir in a little cornstarch to thicken the sauce.
Keywords: stir-fry, eat the uglies, vegetable stir-fry, chicken stir-fry