I've been making this BASIC BASIC stir fry for years. It's just 4 ingredients that I can just about guarantee you already have. Simply sauté, mix and you are done! This 10 minute meal is sure to become a weeknight staple.
The key players here are honey, natural peanut butter, low sodium soy sauce and garlic.
Whisk those together and you have the perfect stir fry sauce. If you like taste of ginger (it's polarizing I know) grate a little ginger in too for an added punch. The best part about stir fry is that it is one of those recipes you can empty your fridge out with.
When I open my fridge to half a zucchini, a few carrots, a random onion and some broccoli in the freezer, I know I have the makings of a delicious stir fry. No vegetable is mandatory here- work with what you've got.
Get creative with your side dish too!
I usually opt for a grain that can soak up all of the delicious sauce. My favorite is quinoa but any sort of rice- jasmine, brown, cauliflower- will work too. I usually will throw together our Minute Instant Pot Quinoa because it's so quick and easy! You can have this whole meal ready in under 10 minutes.
Lastly- protein. Another part that is completely customizable.
My top two are chicken or shrimp but any protein or protein substitute (like tofu) will work. You can even omit the protein entirely for a simply veggie version.
Your stir fry, your way. My only requirement are those 4 simple ingredients.
4 Ingredient Stir Fry
2 Servings | Cook time: 10 minutes
Ingredients:
Optional protein: 6-8oz of chicken, shrimp, steak etc.
1/2 tsp olive oil
Mixed vegetables (staples for me: broccoli, bell peppers, onions, thinly sliced carrots, zucchini. Other veggie ideas: green beans, snap peas, asparagus, summer squash)
Sauce:
2 tbsp natural peanut butter
2 tbsp low sodium soy sauce
2 tsp honey
1-2 cloves garlic, minced
Optional: 1 tsp fresh ginger, peeled and grated
Other:
For topping: sesame seeds, lime wedge or scallions
For a side: 1/2 cup dry jasmine rice or quinoa
Directions:
Heat olive oil in a sauté pan. If using chicken or steak, cut it up into bite sized pieces ahead of time. Add protein of choice and cook until nearly cooked through, 3-5 minutes depending on size and type. Remove from pan.
In the same pan sauté mixed vegetables under no longer raw but still maintaining a bite, about 5-6 minutes (note: to speed up this step you can steam or microwave the veggies ahead of time slightly).
Return the protein to the pan.
In a small bowl, whisk together peanut butter, soy sauce, honey, garlic and, if using, ginger. Pour the bowl into the sauté pan.
Use a spatula to toss the protein and veggies in the sauce frequently until it thickens and sticks to the mixture, 3-5 minutes. If they veggies were frozen or steamed they may contain more water and it will take the sauce an extra few minutes to thicken. Just be patient!
Serve warm, alongside your preferred grain and topped with sesame seeds and a squeeze of a fresh lime wedge.
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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used. Nutrition facts are provided for just the stir fry sauce and for a generic chicken and vegetable stir fry. This recipe is very customizable so nutrition can very slightly depending protein and vegetable choices. Side is not included but recommend 1/4 dry grain/person.
