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May 31, 2012 / Food Follower

I Made Stir-Fry!

I’ve wanted to try stir fry for the longest time, so today I finally bought a wok. And wok a miracle it was! (This is a perfect example of my corny jokes).

Here is my recipe and method of madness for chicken stir-fry. (This served 3 people, but it could serve 4 because my family eats a lot. You can always increase the vegetable and chicken amount).


  • 2 chicken breasts cut into 1 inch cubes
  • 2 handfuls of sugar snap peas (I love these!)
  • 1 cup of broccoli florets
  • 1 yellow onion diced finely
  • 1 tablespoon of fresh ginger root (grated)
  • 1 clove of garlic finely diced
  • 1 chopped carrot
  • 1 handful of string beans chopped into thirds
  • 1 16 ounce package of tofu cut into cubes
  • 1 tablespoon of toasted sesame oil (This really added good flavor to my stir fry)
  • 2 tablespoons of vegetable oil (plus possibly more if needed)
  • 2 tablespoons of reduced sodium soy sauce
  • 1/4 cup of water
  • 1 ziplock bag (not an ingredient, but I used this for my stir-fry)
  1. Put the cubed chicken into a ziplock bag with 1 tablespoon of soy sauce, close the bag, and shake until well combined.
  2. Heat two tablespoons of vegetable oil in a wok under medium heat.
  3. Stir in the garlic and ginger and cook for 1 minute.
  4. Put the chicken cubes and cook for 3-5 minutes. Once cooked, take the chicken out and put into a small bowl while you cook the other vegetables.
  5. Stir in carrots, string beans, and onion. Cook for 2 minutes.
  6. Stir in broccoli and sugar snap peas. Cook for 1 minute.
  7. Stir in tofu and cooked chicken.
  8. Add 1 tablespoon of soy sauce, 1 tablespoon of toasted sesame oil, and 1/4 cup of water.
  9. Let the stir fry cook for 3-5 minutes or until all the vegetables are cooked and hot.

I ate my chicken stir-fry with wild rice. I enjoyed making and eating healthy Chinese food at home, and you can too!



Leave a Comment
  1. Loner / May 31 2012 11:36 pm

    Really look delicious 🙂

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