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.
Ingredients
- 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
Instructions
- 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.
Notes
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.
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.