Oddly we are kicking Wednesday off with the very first recipe of the week, sweet and sticky vegetable stir fry.
Typically by Wednesday we’re on to our third recipe of the week, but between taking Labor Day off on Monday, and yesterday’s HBH cookbook pre-order bonus packet post (be sure to check it out!), today is actually the first recipe of the week! Thankfully, this stir fry was worth waiting for because it’s 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 everyone’s 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 excitement…and happiness. I’ve 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 basil…aren’t 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 “unofficial” final weekend of summer? I clearly need to live vicariously through you all, so tell me what is happening!
Meanwhile…let’s chat about this stir fry!
I know I say this pretty much every time I make a stir fry, but growing up my dad’s chicken stir fries were a staple. They used to be one of my favorite dinners because he’d throw in plenty of bell peppers and fresh basil, two for my favorite foods.
Today’s recipe is nothing like Dad’s, but regardless it still reminds me of the one’s he’d make.
Mine is loaded with just a bit more flavor and a few more veggies, plus noodles instead of rice…not complaining.
To start, you’ll 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 don’t 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. It’s 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 you’d like. That’s 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 don’t 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 fall…anyone with me?
Okay, and with that I think I am ending this semi long and wordy post (sorry about that). Happy Wednesday!
Sweet and Sticky Vegetable Stir Fry
Servings: 4 servings
Calories Per Serving: 484 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 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
- 1. To make the stir fry sauce. In small bowl, stir together the soy sauce, rice vinegar, honey, and 1/2 cup water. 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. 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. 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. 5. Divide the stir fry between bowls and garnish with pomegranate. Eat!
Stir fry for dinner, right? yes, yes, duh.