Stir Fry with Chicken & Vegetables

Perfect for a weeknight meal, our Get Cheffy stir fry combines a protein, a few humble vegetables, and some pantry staples to create an economical and resourceful dinner. The techniques described below can be applied to a multitude of vegetables, meats, and other ingredients. Clean out your fridge with this one as you can add anything you like.

  • 2 Pounds Boneless, Skinless Chicken Thighs
    • Make this dish even more economical and purchase skin on/bone in thighs and do the prep work or deboning and removing the skin yourself. Save the trimmings, and bones in your Get Cheffy Stock Freezer Bag.
  • 1 Cup Soy Sauce
  • 1-2 Tablespoons Minced Garlic
  • 1 Tablespoon Sriracha style hot sauce
  • 2 Tablespoons Honey
  • 1 Tablespoon Sesame Oil
  • 1 Teaspoon Salt
  • 1-2 Tablespoons Minced Ginger
  • 1/4 cup Apple Cider Vinegar
  • 2 Large Carrots, trimmed, peeled, and cut lengthwise into matchsticks or across into “coins”, on a bias
  • 4-6 Large Scallions- divided into their white/light-green and dark green parts
  • 2-4 Celery Stalks sliced thin, on a bias
  • 1 Red Bell Pepper
  • Vegetable Oil
  • Salt

GET CHEFFY TIP!– As mentioned, the protein and vegetable options are wide open here; chicken thighs were used in our Get Cheffy stir fry, but lean pork (country ribs, loin) shrimp/seafood, beef (ribeye, strip steak), or Tofu can all be substituted for chicken. An array of familiar vegetables (broccoli, red/white onion, mushrooms), can also be used along with less familiar, however more traditional, options (Bok Choy, Napa cabbage, etc.).

Get Cheffy Stir Fry
  1. Begin by marinading your protein. Combine your soy sauce, 1 tablespoon of minced garlic, Sriracha, honey, sesame oil, teaspoon of salt, and 1 tablespoon minced ginger into a large bowl; whisk to combine. Pour your marinade into a large ziplock back and add your protein.
    • When you’re marinading any meat, there’s a few things to consider, primarily how much time it needs. As a general rule, the more fat a protein has, the longer it can, and should marinade. Higher fat meats (chicken thighs/drumsticks, steaks, pork shoulders, ribs), would like to be in a marinade for 12-24 hours. However, lean proteins (chicken breast, pork loin, seafood), will absorb marinade much quicker, and will be fully seasoned in as little as 2 hours.
  2. When you’re ready to begin, turn your oven to 170 degrees (to be used as a warmer) and remove your chicken from the fridge to warm slightly (15-20 minutes) while you prepare your vegetables. In your largest skillet, heat 2 teaspoons of vegetable oil on medium heat, and add your chicken thighs. Cover, and lower the heat to low. Cook the thighs on low heat for 25 minutes. Flip, the thighs and continue to cook, covered, on their other side for an additional 15-20 minutes. If you see the liquid in your pan reducing too quickly, add 2-4 tablespoons of Apple Cider Vinegar to prevent scorching.
    • 2A- A chicken thigh can endure longer cooking time than a chicken breast. If using chicken breast, or other lean proteins (seafood/pork loin, etc.), chop your protein into small, 1 inch pieces to marinade. When ready to cook, heat your pan on high with 2 teaspoons of vegetable oil until you begin to see wisps of smoke. Add all of your chopped protein at once and allow to cook on a high heat for 5-7 minutes, flipping halfway through cooking. Add your 1/2 cup of apple cider vinegar to the pan after and an additional 1 teaspoon honey and continue to cook on high until a glaze begins to form (another 2-4 minutes).
  3. Taste the glaze that’s built up at this point. Does it need more honey or sweetener? Does it need more heat from Sriracha or bite from more vinegar? Adjust, incrementally, until you’ve got something you’re pleased with. Using a large spatula, remove all of your chicken, and glaze, from the pan and place into a large bowl inside of your warmed oven. Wipe our your skillet, and add an additional 2-3 teaspoons of vegetable oil. Heat on medium/high and add your sturdier vegetables at this point; in our application, our sturdier vegetables were our carrots, diced scallion whites, and celery. Add 1 teaspoon salt, and cook your vegetables on high heat for 5-7 minutes, until you see light charring on the underside. Stir, flip, and rotate your vegetables occasionally. Test your vegetables at this point for doneness by removing a larger piece and tasting it…if your vegetables only need a few more minutes of cooking, add your other, more delicate vegetables at this point; in our application, that was our red peppers. Cook for an additional 2-3 minutes on high, until all vegetables are thoroughly cooked. Once all vegetables are cooked, create a “hot-spot” in the center of your pan by shifting all of the vegetables to the perimeter of the pan (forming a ring around the outside of the skillet with the middle of the skillet being empty). Add 1 tablespoon of sesame oil into the middle of the pan and allow to heat through for 15-30 seconds. Add 1 teaspoon of minced garlic, and 1 teaspoon of minced ginger into the oil. Using a spatula or fork, gently press and fold in the ginger/garlic mixture into the heated sesame oil for 30 seconds, to 1 minute. After your ginger and garlic are cooked, incorporate the rest of the vegetables into the center of the pan again, and coat everyone in your cooked ginger, garlic, and sesame oil.
  4. Remove your cooked chicken from your warming oven, and serve with your stir fry vegetables. Serve with rice, and garnish with sesame seeds, minced shallot greens, and additional Sriracha.
Get Cheffy Stir Fry

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