When I was younger my family went through a phase where we would make stirfry’s all the time.  It was fast, simple, versatile and always a hit.  Years later, I’m thinking it’s about time to get a wok of my own.

Note:  if you don’t have a wok, you can “stir-fry” in a large saute pan.   

Today I made a Teriyaki Chicken Stir-fry for lunch at the farm.   If you want to make this a vegetarian dish, substitute veggie meat or tofu for the chicken.  Or toss in some garbanzo beans. Feel free to experiment with different sauces as well, like fermented black bean sauce or hoisin sauce.  The method is the same regardless.  This is also a creative way to use up leftovers!  Just toss veggies and meat into the wok and quickly stir-fry with some teriyaki sauce.  Brilliant.

1. Cube chicken breast meat.
2. Marinade chicken cubes in teriyaki sauce- enough to coat well- for about 30 minutes.
3. Slice and chop a variety of veggies.  I used broccoli, mushrooms, onions, peppers, carrots, celery and bok choy.
4. Mince some garlic and ginger- about 2 tbsp each if you are stir-frying for a crowd.
5. Working in batches if necessary, stir-fry the veggies, along with the garlic and ginger, in a small amount of canola oil over medium-high heat, until al dente.
6. Remove veggies from pan or wok and set aside.
7. Reheat the wok with a small amount of canola oil.  Again, working in batches if necessary so as not to overcrowd the pan, stir-fry the chicken for 5-7 minutes, until just cooked through.
8. Add the veggies back to the wok along with the chicken and stir-fry together for another minute, must to reheat the veggies.  Stir in extra teriyaki sauce if desired.
9. Serve over brown basmati rice.