My Favorite Stir Fry

READY IN: 25mins
Recipe by Rumdrinker25

I don't like bottled sauces, so I made my own for stir fry. The meat marinade for this recipe and the accompanying sauce use the same ingredients for convenience.

Top Review by Outta Here

I am only reviewing the sauce part of this recipe, as I had some vegies I wanted to stir-fry and this sauce sounded perfect. And it was. Great flavor. I will be making this again. I used it on some carrots, cauliflower, broccoli and snap peas. I was serving it with a real spicy dish, so the mild sauce was a good contrast.

Ingredients Nutrition


  1. Combine all ingredients for the marinade, and prepare chicken in bite sized pieces, either thin strps or chunks. Place chicken and marinade in a ziploc bag and marinate in refrigerator at least one hour.
  2. Meanwhile, prep all of your vegetables for stir-frying.
  3. Make the sauce by combining the chicken broth, soy sauce, ginger, garlic, and pepper flakes and 5-spice in a small saucepan. Bring to a boil. While this is heating, combine the sherry and cornstarch until smooth. When sauce mixture boils, add the cornstarch mixture and stir until sauce is thick. Keep sauce warm.
  4. Heat 1-2 Tbsp oil in wok until nearly smoking hot(I like to add a few red pepper flakes to the oil) and add the peanuts. Fry for 2 minutes, then remove to a small bowl.
  5. Add all of the vegetables to the very hot wok and stir-fry until the vegetables are tender crisp. Drain the chicken and discard the marinade.
  6. Remove the vegetables to a bowl. Add oil to the wok if necessary and again get it smoking hot. Add the chicken and stir-fry until juices are clear and cooked off.
  7. Add peanuts, cooked vegetables, and sauce back in to the wok and stir to coat.
  8. Serve immediately over hot cooked rice.

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