I have to admit I am the worst at following recipes line by line. Probably why I prefer cooking over baking. My hubby on the other hand likes to bake. ::cough, Engineer::

The version of the recipe I’m sharing today stems from my dad’s “famous” recipe that my husband follows precisely, but me, I’ve made some of my own adjustments and am sharing that one today…although I’d say my dad’s only real secret is not paying attention to how much crushed red pepper he adds! We do love spice in my family, but sometimes it’s too hot to handle for sure.

I like this recipe because you can make it a bit of your own depending on what veggies you like and it’s a great way to get in your vegetables without just another side dish.

(Note: this recipe contains affiliated links for ingredient ideas)

Cook time approximately 25 minutes.

What you’ll need:

Wok (similar to ours)
EVOO or Avocado oil
1-1.5 pounds of cut up chicken breast
Coconut Aminos (or soy sauce)
Vegetables of choice (bell peppers, onion, broccoli, green beans and jalapeno are my go-tos)
Minced garlic
Crushed red pepper
Ground ginger
Cooking wine
Corn starch
Quick rice

Now, let’s get cooking:

  1. Cut your chicken into bite size pieces. Add to a small mixing bowl and cover with coconut aminos or soy sauce. Refrigerate for up to one hour (but sometimes it’s only 10 minutes in my house!)
  2. Cut up vegetables (If you need to save time or money, frozen stir fry veggies can be used)
  3. Turn on your oven hood! An important first step!
  4. Pour a small amount of your oil of choice in your wok and wipe the entire inside with the oil. Add about 4T of oil to the bottom of your wok and turn the heat on high.
  5. Begin cooking your quick rice per the instructions.
  6. Add 3T of ground ginger and 1T of crushed red pepper (more or less depending on how spicy you’re going for) to the oil and stir together.
  7. Add your chicken to the bottom of the wok and leave for 3-4 minutes
  8. Turn your chicken and leave it for another 3-4 minutes until fully cooked
  9. Add 1/2 cup of water and vegetables to the wok and let cook covered for 5 minutes
  10. Meanwhile, in a separate bowl add 5T of cooking wine, 5T of aminos/soy sauce, 2T of corn starch and a splash of cold water. Mix together.
  11. Uncover wok and add this additional sauce and 1T of minced garlic. Wait 2-3 minutes before stirring.
  12. Lower heat and cover to let sauce thicken for 5-7 minutes.
  13. Serve with rice or as I prefer, with wine!

Enjoy!

Erin
herestomomma@gmail.com
Hi there! I’m Erin and mom to three amazing kids and wife to the best husband around IMHO! We’re doing our best to find joy in our days and love in our hearts even when things are hard. Our middle daughter has a catastrophic form of epilepsy that affects every part of her life and ours. She’s taught us more than we could have ever learned about the importance of life, love and God. Our days aren’t anything glamorous, but I’ve learned to take time for the things I enjoy. As mom, wife, friend and just good ole’ me. I think it’s important for you to take care of yourself too – have fun, remember you’re amazing and be confident in what you wear, what you eat and what you feel. So here’s to you, here’s to us, and here’s to this amazing thing we get to do every day as momma!

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