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Half Baked Harvest At Home
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Oddly we are kicking Wednesday off with the very first recipe of the week, sweet and sticky vegetable stir fry.
Typically by Wednesday weโre on to our third recipe of the week, but between taking Labor Day off on Monday, and yesterdayโs HBH cookbook pre-order bonus packet postย (be sure to check it out!), today is actually the first recipe of the week! Thankfully, this stir fry was worth waiting for because itโs sweet, sticky, and all kinds of dinner perfection.
Before I dive into this recipe though, I feel like we need to catch up! How was everyoneโs long weekend? With everything I have coming up in the next few weeks I spent the majority of my weekend working, which I am not at all sad about. So many fun things happening over here I can hardly contain my excitementโฆand happiness. Iโve been having plenty of moments of second guessing and self-doubt, but every time those thoughts begin to creep in I try my hardest to push them away and just focus all my concentration on the task on hand. Of course this is easier said than done, but I am trying!
I spent all of Saturday working on the menus and details for the upcoming HBH retreat. Pretty excited about everything we have planned. I did end up taking Saturday night completely off. My dad was out of town and my mom was home alone with little miss Asher, so we did a sunset walk and then I cooked us all dinner (buttered noodles with basilโฆarenโt we just so fancy) and mom made her oatmeal cookies (cookbook recipe). It may sound super lame, but it was the perfect night, and just what I needed to de-stress my brain.
Sunday was all about fall content for the blog (excited about this too!) and Monday was back into the kitchen. Busy, busy, but I love it!
But what about you guys, what did you do for the โunofficialโ final weekend of summer? I clearly need to live vicariously through you all, so tell me what is happening!
Meanwhileโฆletโs chat about this stir fry!
I know I say this pretty much every time I make a stir fry, but growing up my dadโs chicken stir fries were a staple. They used to be one of my favorite dinners because heโd throw in plenty of bell peppers and fresh basil, two for my favorite foods.
Todayโs recipe is nothing like Dadโs, but regardless it still reminds me of the oneโs heโd make.
Mine is loaded with just a bit more flavor and a few more veggies, plus noodles instead of riceโฆnot complaining.
To start, youโll want to make your stir fry sauce, which includes just three simple ingredients; soy sauce, rice vinegar, and honey. I like to use a high quality, low sodium, soy sauce to ensure the stir fry is not too salty. I donโt know why, but every time I use regular soy sauce I always find the dish turns out way too salty (even though I love salt!). So low sodium it is for me!
Once you have your sauce, you literally just throw everything into a big skillet, cook, add the sauce, chicken (omit if vegetarian) add noodles, and DONE.
This is so simple, so quick, so easy, and SO good!
The sauce is slightly salty, yet tangy, and just a little sweet. Itโs the perfect balance. The veggies are caramelized, and the noodles soak up everything. Again, so delicious.
I used bok choy, bell peppers, fresh chile peppers, and plenty of ginger and garlic to flavor my stir fry. While I think the ginger and garlic are musts, you can really used any mix of veggies that youโd like. Thatโs what so great about stir fries, you can adapt them to what you love or have on hand. Broccoli, zucchini, and eggplant would also be great end of summer veggies to use.
One thing you donโt want to skip out on is the pomegranate arils. I know it might seem odd to top this recipe with pomegranate, but trust me, their tangy, sweet flavor adds a burst of freshness to every bite. They also make this dish a great transitional recipe from summer to fall. So psyched for fallโฆanyone with me?
Okay, and with that I think I am ending this semi long and wordy post (sorry about that). Happy Wednesday!
More delicious HBH Stir Fry recipes to try:
- 20 Minute Honey Garlic Chicken Udon Noodles
- 20 Minute Sesame Basil Beef Stir Fry
- 20 Minute Korean Gochujang Beef Bowls
- 20 Minute Ginger Pineapple Chicken Stir Fry
Sweet and Sticky Vegetable Stir Fry
Ingredientsย
- 1/4 cup low sodium soy sauce
- 1/4 cup rice wine vinegar
- 3 tablespoons honey
- 3 tablespoons sesame oil
- 1 pound boneless, skinless chicken breasts, cubed
- 4 baby bok choy, roughly chopped
- 1 bell pepper, thinly sliced
- 1 inch fresh ginger, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 red chile, sliced and seeded
- 2 green onions, thinly sliced
- 8 ounces cooked rice or egg noodles
- 1 cup fresh basil, roughly chopped
- seeds (arils) from 1 pomegranate
Instructionsย
- 1. To make the stir fry sauce. In small bowl, stir together the soy sauce, rice vinegar, honey, and 1/2 cup water.ย 2. Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Add the chicken and cook for 5 minutes or until browned all over and cooked through. Remove the chicken from the skillet to a plate.ย 3. To the same skillet, add the remaining 2 tablespoons sesame oil. When the oil shimmers, add the bok choy and bell pepper and cook until softened, about 5 minutes. Add the ginger, garlic, red chile, and green onions and continue cooking another 2-3 minutes until the garlic is fragrant and caramelized.ย 4. Reduce the heat to low and add the stir fry sauce, noodles or rice, and chicken, tossing to combine. Cook for 5 minutes or until the sauce begins to coat the chicken. Remove from the heat and stir in the basil.ย 5. Divide the stir fry between bowls and garnish with pomegranate. Eat!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Stir fry for dinner, right? yes, yes, duh.
Hi Tieghan! Any tips for using frozen stir fry veggies in this recipe?
Hi Jessica,
Sure, I would just follow the recipe as is and add a few minutes to your cook time:) Let me know if you have any other questions, I hope you love this recipe! xT
Made this tonight but substituted tofu for the chicken, delicious! Thank you for the recipe!
Hey Josee,
Happy Sunday! So glad to hear you enjoyed this recipe, thanks a lot for making it! xxT
This turned out really watery, even though I followed the directions exactly. Definitely no sticky, so the sauce didn’t stick to the noodles/veggies/chicken. Also, how is the garlic supposed to carmalize when it’s in so much moisture from the bok choy? Mine did not turn out as expected =(
Hey Karrin! Oh no, I’m so sorry about that! Is there anything you did differently? Let me know how I can help! xTieghan
how about making this printable
I’ll look into that!
I made this last night! I didn’t have noodles on hand so I just served with rice… in hindsight I wish I hadn’t added the 1/2 cup of water to the marinade… it made the stirfry way to liquidy in my opinion. Not sure if I had used the noodles If the starch from them would have thickened the sauce? Your dish in the pics looks amazing and I should have just gone and bought the noodles. haha! !
I made this last night! I didn’t have noodles on hand so I just served with rice… in hindsight I wish I hadn’t added the 1/2 cup of water to the marinade… it made the stirfry way to liquidy in my opinion. Not sure if I had used the noodles If the starch from them would have thickened the sauce? Your dish in the pics looks amazing and I should have just gone and bought the noodles. haha! !
Hi! Yes, so the noodles soak up the extra liquid. Sorry it was watery for you though. If you use rice again, I would only use 1/4 cup water. Hope that helps and let me know if you have other questions. Thank you!
Love this stir fry for a fast and delicious week night dinner! ๐
Thank you!
I love stir fry and this one looks so delicious, can’t wait to try it out! Thanks for sharing!
-Gabby
http://www.orcuttfamilydentistry.com
Thank you so much, Gaby!
Dang those noodles look amazing!
You’re such a boss
Thank you! ๐
Looks like a great recipe and one I will use. Just for clarification plz, what kind of red chile did you use? Dry? fresh? Coming from NM, red chile is something I am quite familiar with and I have a pantry full of different sizes, shapes, and colors. Not to include heat level too. What chile did you decide to use? Thx.
I used a fresh Red Fresno Pepper. Please let me know if you have any questions. Hope you love the stir fry! ๐
Love this Tieghan! Sounds so perfect for this time of year!
Thanks Debs!
Lovely dish and a lot good energy and calm from Miami. I’m pretty sure the book release is increasing your anxiety. Hugs!
Thank you, Carlos! Hope you are staying safe in Miami! Praying for you all!
This looks fantastic – I had not thought of putting pomegranate in before! Another one to try, as I’m cooking for someone who was adamant he did not like stir fry, but who practically inhaled the one I made the other night!
Thank you so much, Rachel!! ๐ ๐ Hope all is well!
this is comfort food at its best!!!
https://bloglairdutemps.blogspot.pt/
Thank Ruth! ๐ ๐
Can’t beat a fabulous stir-fry dish like this. Keep fighting the negativity and doubt! Wishing you a positive rest of the week.
Thank you so much, Liz! I really appreciate it ๐