One Pan Asian Chicken Stir Fry

When it comes to a delicious dinner, there is no beating a classic stir fry. I love the sauce that brings your protein and veggies together. You can customize this dish however you want, making it so versatile. This is my recipe for chicken stir fry, but you can defiantly build off of it. That is what recipes are for.

own a wok and have never even used it before! It requires a gas stove which I do not have at the moment, so for now, a non-stick pan will work just fine.

For your chicken, dice it up into 1 inch cubes. Place your chicken in a large bowl so it can be seasoned. For my seasonings, I use cornstarch, salt, pepper, onion powder, garlic powder, coriander, paprika, chili powder, cayenne pepper, and ground ginger. Thoroughly work the seasonings into the chicken and set aside.

Next, we will make our sauce. First, and most important ingredient is soy sauce. I actually used gluten free soy sauce or Tamari to make this dish totally gluten free. Next, you want to add sesame oil, rice wine vinegar, ginger, garlic, cornstarch and chili infused honey. Give that a very thorough stir so there are no cornstarch clumps. If you want to be extra cautious of the clumps, mix the cornstarch with a little water and add that to the sauce. That is called a slurry and it is an easy way to thicken your sauce.

Now it is time to cut up your veggies. For your vegetables, you can use whatever you like! For my recipe, I used green beans, snap peas, baby broccoli, red bell pepper, baby corn, and mushrooms. I first did my heartier veggies first such as my green beans, snap peas, and broccoli. Then when those were halfway cooked, I added my baby corn and bell pepper. Lastly, I added my mushrooms.

Once your veggies are all cooked, I added my chicken back into the pan and my sauce. Toss your sauce with your meat and veggies, and you are ready to enjoy over a fluffy bed of white rice!