Happy Stir Fry-day! We’ve got this delicious homemade chicken stir fry for you today, a remarkably quick dinner to whip in 30 minutes or less, and full of rich nutrients and flavor. Full of zesty Asian flair, the real star of the show is the homemade stir fry sauce with its subtle sweetness thanks to the honey and slight kick of heat from red pepper flakes.
Stir Frying is a classic Chinese cooking technique, where ingredients are fried in a small amount of very hot oil in a pan called a Wok. It’s believed that the Wok was used as early as the Han Dynasty, around 206 B.C but didn’t reach the modern version so many are used to until the Ming dynasty in 1368. For the longest time, only restaurants and affluent families could afford the oil and fuel needed for stir fry, but as oil and fuel became more accessible, stir fry became more popular and helped spread the technique around the world. The English term “stir fry’ came from Yuen Ren Chao in the 1945 book How to Cook and Eat In Chinese. The term was used to describe the chǎo technique
Chǎo technique can be compared most readily to sautéing. The basic concept of Chǎo is that you heat a Wok to a high temperature, right before it starts to smoke, a small amount of cooking oil is added down the side of the wok, then seasonings are added and stirred until fragrant. Then, the proteins are added, and when those are nearly cooked the rest of the ingredients are added.
Stir Fry Sauce: