Jerry's Kick-Back, Relax & Stir-Up-A-Success Stir Fry

This chicken stir fry keeps the ingredient list short and the technique straightforward. Chicken tenders get seared with fresh ginger and garlic first, then set aside while broccoli, onion wedges, and yellow bell pepper strips get a quick flash in the same hot wok.

The two-stage cooking is what keeps everything at its best. The chicken gets properly browned without steaming (which happens when you crowd the pan with vegetables), and the vegetables stay crisp-tender with some snap instead of going limp. Everything comes back together at the end with fresh tomato wedges and bottled stir fry sauce.

Fresh ginger and garlic hit the hot oil first, blooming their flavor into the base of the dish. Even with a store-bought sauce, those aromatics make the whole thing taste more homemade.

Tomato wedges are an unexpected addition to a stir fry, but they work. They soften just enough to release juicy sweetness that balances the savory sauce without turning into mush.

Kitchen Tips

• Get the oil smoking hot before adding the chicken. High heat is what gives stir fry that slightly charred, wok-kissed flavor.
• Cut all your vegetables before you start cooking. Stir fry moves fast and there’s no time to prep between steps.
• Don’t stir constantly despite the name. Let the chicken sit for 30 seconds at a time to get real color on it.

Variations

• Swap chicken for shrimp or sliced beef strips for a different protein.
• Add snap peas or water chestnuts for extra crunch.
• Make your own sauce: soy sauce, rice vinegar, sesame oil, and a touch of brown sugar.