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Back Pocket Stir-Fry Recipe

Back Pocket Stir Fry

Whip up a quick and delicious Back Pocket Stir-Fry with this easy recipe! It is perfect for busy weeknights. This dish is packed with veggies, protein, and a delicious sauce.

Hey there, feeling hungry but short on time? This Back Pocket Stir-Fry is your answer! It’s a lifesaver when you need a delicious, healthy meal in a flash.

Let me show you how to whip up this vibrant dish that’s sure to become a family favorite.

Utensils You Need:

Gather these tools and let’s get started:

  1. Cutting board
  2. Knife
  3. Large skillet or wok
  4. Stirring spoon

The Recipe

Back Pocket Stir Fry

Back Pocket Stir-Fry

A quick and easy stir-fry packed with colorful vegetables, protein, and a flavor-filled sauce. It is perfect for busy weeknights.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4 servings
Calories 350 kcal


  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken breasts or thighs, cut into strips (or 1 block firm tofu, pressed and cubed)
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 cup broccoli florets
  • 1 cup snap peas
  • ½ cup soy sauce
  • ¼ cup honey or brown sugar
  • 1 tablespoon rice vinegar
  • ½ teaspoon ground ginger
  • ¼ teaspoon red pepper flakes (optional)
  • Cooked rice or noodles, for serving


  • Heat the oil in a large skillet or wok over medium-high heat.
  • Add the chicken or tofu and cook until browned on all sides. Remove from the pan and set aside.
  • Add the onion and garlic to the pan and cook until softened.
  • Add the bell peppers, broccoli, and snap peas and cook until crisp-tender.
  • Return the chicken or tofu to the pan.
  • In a small bowl, whisk together the soy sauce, honey or brown sugar, rice vinegar, ginger, and red pepper flakes (if using).
  • Pour the sauce over the stir-fry and cook until heated through.
  • Serve immediately over rice or noodles.


Feel free to substitute any vegetables you have on hand.
For a vegan option, omit the chicken and use tofu instead.
If you don’t have honey or brown sugar, you can use maple syrup or agave nectar.
Adjust the amount of red pepper flakes to your desired level of spiciness.
Keyword Chicken, easy, quick, tofu, vegetables

Alternative Ingredients:

Chicken or tofuShrimp, beef, or pork
Soy sauceTamari or coconut aminos
Honey or brown sugarMaple syrup or agave nectar
Rice vinegarWhite vinegar or apple cider vinegar
Red bell pepperYellow or orange bell pepper
BroccoliCauliflower or carrots
Snap peasSnow peas or green beans

What to Serve with Back Pocket Stir-Fry:

This stir-fry is delicious on its own, but you can pair it with steamed rice, noodles, or quinoa for a complete meal. A side of edamame or a simple salad would also complement the flavors of the stir-fry.

Frequently Asked Questions:

Can I use frozen vegetables?

Yes, you can use frozen vegetables for this recipe. Just make sure to thaw them completely before adding them to the pan.

Can I make this stir-fry ahead of time?

It’s best to cook the stir-fry just before serving to keep the vegetables crisp-tender. However, you can prepare the sauce and chop the vegetables in advance to save time.

Can I use a different type of protein?

Absolutely! You can use any protein you like, such as shrimp, beef, pork, or even tempeh.

Is this recipe gluten-free?

Yes, this recipe is gluten-free as long as you use tamari or coconut aminos instead of soy sauce.

How can I make this stir-fry spicier?

You can add more red pepper flakes, chopped chili peppers, or a dash of hot sauce to increase the spiciness.

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