I love stir fry. I’ve gotten addicted to it. We’ve done just about every kind of meat and even meatless versions. Stir fry is a great way to get a lot of vegetables in a healthy, tasty meal.

This stir fry contains:

1 chicken breast
young carrots
1/2 lb. asparagus
1/2 lb. broccoli
sesame seeds
a sauce made from soy sauce, sesame oil, and sweet chili sauce
served over white rice

This was served over white rice. Start the rice first, since it will take the longest to cook. We used plain white rice, but jasmine rice is good too. We don’t use instant rice, but you could if you wanted to.

Next you’ll be cutting up the carrot into small chunks and cutting the broccoli florets into bite-sized pieces. Put them in a steamer basket in a covered pot and steam them until they’re tender.

While those are steaming, put some butter or margarine into a frying pan and cook the asparagus. Be sure to cut off the woody part of the stem first. When the asparagus is slightly browned and just tender enough to eat, take it out of the pan and cut it into bite sized pieces. Set the asparagus, carrot and broccoli aside.

Cut your chicken into cubes and cook it in your frying pan. You will want to use a little bit of oil for this. If you have one, you can also use a countertop grill to cook the chicken, then cut it into cubes.

At this point you’re going to put the chicken and vegetables back into the frying pan and add your sauce. If you’re not into the flavors we used, you can use whatever you like. Add a bit of water and make sure you have just enough to coat everything. Don’t drench it, but do make enough to get good flavor everywhere.

Often we serve the stir fry over plain rice, but if you wanted to you could mix the rice in with the rest of the ingredients so it’s covered in sauce. We do it either way depending on whether we want everything saucy or want to be able to taste the plain rice. Sprinkle everything with the sesame seeds right at the end.

You can do other vegetables in this too. We’ve used baby corn, peppers, onions, and some others. You can add water chestnut or bamboo shoots if you like those flavors. You could even use cubes of tofu. It’s really pretty versatile, so have fun with it!

Briana Blair

Briana Blair is an author and artisan. She has published more then 30 books and thousands of articles across multiple sites. After practicing Paganism and witchcraft for 25 years, she's now on a journey as an atheist and skeptic. She's eclectic, unpredictable, and always evolving. Facebook - Twitter