5-Minute Stir-Fry That Needs Sharp Knives
This recipe assumes you've got sharp knives and can move quickly. We're not using a million ingredients or complicated sauces.
Equipment
- Sharp chef's knife or santoku knife
- Large wok or skillet
- Cutting board
- Small bowl for sauce
- Spatula or wooden spoon
Ingredients
For the Stir-Fry:
1 lb chicken breast or thighs, thinly sliced
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
1 medium onion, thinly sliced
2 medium carrots, sliced diagonally
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons vegetable oil
2 green onions, sliced (for garnish)
Sesame seeds (optional)
For the Sauce:
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon cornstarch
2 tablespoons water
½ teaspoon sugar
Instructions
Start by making your sauce. In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, cornstarch, water, and sugar. Set aside.
Using a sharp knife, slice the chicken breast against the grain into thin, bite-sized strips. Keep pieces uniform so they cook evenly.
Cut bell peppers into thin strips, removing seeds and membranes. Sharp knives make clean cuts without crushing the pepper.
Slice the onion into thin half-moon pieces. Then slice carrots diagonally into thin ovals for maximum surface area.
Mince the garlic and ginger finely. A sharp knife makes this quick work instead of a sticky mess.
Heat your wok or large skillet over high heat until very hot. Add 1 tablespoon of vegetable oil and swirl to coat.
Add the chicken in a single layer. Don't move it for about 90 seconds—let it get a good sear. Then stir-fry for another 90 seconds until cooked through. Remove to a plate.
Add the remaining tablespoon of oil to the pan. Toss in the carrots first since they take longest. Stir-fry for 1 minute.
Add bell peppers and onions. Stir-fry for 2 minutes until crisp-tender but still bright colored.
Add garlic and ginger. Stir-fry for 30 seconds until fragrant but not burned.
Return the chicken to the pan. Pour the sauce over everything and toss constantly for about 1 minute until the sauce thickens and coats everything.
Remove from heat immediately. Garnish with sliced green onions and sesame seeds if using.
Serve over rice or noodles while hot.
Notes
- The key to good stir-fry is high heat and constant movement. Don't walk away from the stove.
- Cut all your vegetables before you start cooking. Once you begin, there's no time to prep.
- Sharp knives are essential here. Dull knives crush vegetables and release water, which ruins the texture.
- Don't overcrowd your pan. If your wok isn't big enough, cook in two batches.
- You can swap proteins easily—shrimp cooks in 2 minutes, tofu needs about 3 minutes to brown.
- For extra vegetables, try snap peas, broccoli florets, or mushrooms.
- Store your knives properly on a magnetic holder to keep them sharp and ready for quick meals like this.