Description

The easiest homemade stir fry recipe where you know all the ingredients that are in it.

Ingredients

Scale

1/2 cup raw cashews
1 tablespoon sesame oil (more if needed)
2–3 boneless chicken breast, thinly sliced (see notes)
1 medium shallot, thinly sliced
3 garlic cloves, minced
2 carrots, thinly sliced, shredded or store bought crinkle cut
2 bunches baby bok choy, washed and roughly chopped
1 bunch broccolini, roughly cut into bite sized pieces
1 heaping cup sugar snap peas, cut in half or left whole with ends trimmed
1 cup chicken bone broth
2–4 scallions, thinly sliced

Kat’s Simple Stir Fry Sauce

1 inch fresh ginger piece, minced
1/2 cup liquid aminos
1 tablespoon sesame seeds
1/2 cup honey
1/3 cup coconut aminos
1 teaspoons or more sriracha or hot sauce you like

Mix all ingredients together in a small bowl.

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Instructions

Heat a wok or large cast iron (enamel) skillet up over medium high heat. When the pan is toasty hot, add in the cashews. Roast for 1-2 minutes, swirl around to flip them over and to prevent them from burning. Once they are all slightly toasted – remove them from the pan and set them aside.
Return the pan back to the heat. Add in the sesame oil and swirl to coat the pan.
Add in the sliced chicken – use tongs to spread the pieces out to form an even layer. Let it cook without turning over or tossing around the pan for about 4 minutes. Toss the chicken pieces to flip them over and cook them through. When the chicken is fully cooked – remove all of it from the pan to a seperate bowl or plate and set aside.
Return the pan back to the heat and turn down to medium. If you think the pan could use some oil, add in 1-2 teaspoons sesame oil. Add in the shallots, garlic, carrots, bok choy, broccolini and snap peas. Toss to combine everything. Let cook in pan for 1 minutes. Add in the chicken bone broth and mix everything together so nothing is sticking to the bottom of the pan or burning. Let cook for 30 seconds to 1 minute, before mixing again. Repeat for 2 more times or until most of the bone broth is evaporated. Add the chicken and cashews back to the pan.
Turn the heat off. Pour in the prepared sauce. Toss everything together with tongs. Garish with scallions and serve.

Notes

Pro Tip – Place your chicken breasts in your freezer for 30 minutes. When the chicken is just starting to freeze, it makes it very easy to slice it very thin. I like chicken stir fry when the chicken is basically shredded – very similar to take out places. Highly reccomend this method.

Prep Time: 10
Cook Time: 15
Category: chicken
Method: stove-top
Cuisine: dinner