Who doesn’t love take out? It’s quick, it’s easy, and it’s delicious! Jeff and I love take out, especially when said take out is Chinese food. YUM! Our favorites include General Tao’s chicken and Sweet and Sour chicken. Healthy…
I love stir fry, but more often than not, when I make my own it’s lacking. Therefore, when I chose to make Chicken Stir Fry for my meal plan, I opted to seek out a recipe to follow. In the past, I would head to allrecipes.com first, but now, I hit up Pinterest. The pin with the most repins was this recipe.
It looked delicious, but I was skeptical because a lot of times the recipes I pin don’t taste as good as they look. That was not the case this time! It was oh-my-gosh delicious. You may notice there are some different ingredients in this recipe (like sesame oil and oyster sauce). Don’t be scared. If you like Chinese food, chances are you’ve eaten them before.
Take a chance and try this recipe. You will love it, I promise. I made it for dinner on Wednesday night and Jeff already asked me to make it again for dinner. That’s a win in my book!
Chicken Stir Fry
1 1/2 lbs boneless skinless chicken thighs (cut into 1” pieces)
¼ cup honey
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons fresh ginger (minced)
2 tablespoons fresh garlic (minced)
½ teaspoon sesame oil
1 pinch ground black pepper
2 tablespoons vegetable oil
2 tablespoons oyster sauce
Combine chicken, honey, soy sauce, rice wine vinegar, ginger, garlic, sesame oil, and black pepper in a large resealable bag. Squish chicken around to ensure even coating. Put in fridge and let marinate for at least 1 hour or up to overnight.
When you’re ready to cook, heat a wok (or large skillet) to high. Add the oil and let it heat up. The original recipe called for the entire bag’s contents to be poured into the wok, but I drained most of the liquid out. It seemed like a LOT of sauce. I also used more like 1 TBSP of oil, but that’s up to you. It worked fine for me.
Stir fry your chicken until your chicken is thoroughly cooked and your sauce has reduced slightly. It should take about 8 minutes. After that, turn off the heat and add your oyster sauce. Stir to coat.
I made a batch of jasmine rice to have with the chicken. Normally I would add veggies in my stir fry, but in this case, I didn’t. I will next time and use the excess liquid to cook my veggies in. I think that would be yummy. Speaking of liquid, the sauce you make is a little overpowering on it’s own. I suggest making the rice because it helps balance the flavors and tone the dish down a bit.
I’m trying to resist making this again for dinner tonight. The fight is not going well…