My husband left for work at 4:10 this morning . . . crazy guy.  He works hard.  He tried to be quiet and not disruptive, but it didn’t work.  Once he’s gone . . . I’m wide awake.  I emptied the dishwasher at about 5:00 a.m.  As I was putting things away, I spotted this:

It’s a dinosaur.  I got this electric wok for a wedding present.

That was 31 years ago.    The vision of this wok, made stir-fry dance in my head.  It’s one of my husbands favorites. 

Have you ever started stir-fry at 6:00 a.m. in the morning?  It works!


Now . . . it can dance in your head!

 Let’s begin . . .

Cut up about 4 large skinless, boneless chicken breasts.  Don’t make the pieces too large.

You can also substitute thin slices of beef cut against the grain.  Do it while still slightly frozen.  Also very good.

This recipe will serve about four people, unless you’ve got big eaters!

Steam about 2 cups of Broccoli florets until crisp tender.  Don’t over cook the brocolli!

I simply place mine on a plate, drizzle a tablespoon of water over the top, and cover with saran wrap.

Into the microwave for about 1 minute.  They are still crisp.  They will cook more in the wok.

Make the sauce.  I always 3 times the original recipe.  We like extra sauce.

Place a little oil in your wok.  Heat it up. 

You could also use a deep skillet, or an electric fry pan. 

Once the wok or skillet is good and hot, drop some chicken pieces onto the hot surface.

Sizzle, pop, smell.  Toss chicken so that you KNOW they are cooked through.  Place cooked chicken on a plate.

  Continue this process until you have cooked all of your chicken pieces.

Smells pretty darn good at 6:15 in the morning!

Once all your chicken pieces are cooked, put them back into your wok or skillet.

Add the glorious sauce.  Stir well to combine.  Turn down your heat and let the juice reduce and thicken.

This is where I change the recipe just a bit.  The sauce is very strong.  I have 3 times the sauce recipe.

We like to have extra sauce.  It’s too strong.  I add approximately 1 cup of water.  Taste it.

If it’s still too strong, add a bit more.  I also add about 1 tablespoon of Brown sugar as well.

Season it with salt and pepper.  Turn heat to very low, and just let it simmer until it’s as thick as you like the sauce.

This is when I prepare the rice.  I made white rice today, but brown rice is also very good.

It is now ready for the veggies.

Don’t add the broccoli and carrots too soon, because you don’t want them soggy.

Are you starting to wonder . . . WHY I made Stir-fry before the sun was even up?

Because . . . I had to take pictures.  If I do this AFTER my husband is home, . . . he laughs at me.

He thinks my little hobby, is a tad bit nuts.  It is!

Can you smell it?

Your rice should be done by now.  Plate it!

Spoon some Chicken and Broccoli and Carrots over the rice.  Sprinkle a few sliced almonds on top.  (optional of course)

Take pictures if you want to.

Guess what?  It’s only 7:00 a.m. and dinner is ready.  This is great!

Come back tomorrow, cuz I made my favorite salad and a yummy dessert.

Time to make the Blueberry, Raspberry crumble. 



I triple this recipe, but I will post it as written.

2 Tablespoons soy sauce

1 Tablespoon orange juice

1/2 teaspoon red wine vinegar

1 Tablespoon brown sugar

1 teaspoon sesame oil or canola oil

1 teaspoon red pepper flakes (less if desired)

1/2 Tablespoon Cornstarch

1/4 Teaspoon black pepper

1/4 teaspoon garlic powder

1/4 to 1/2 teaspoon ginger

*I added 1 full teaspoon for a triple recipe.


In a small bowl, whisk together the soy sauce, Orange juice, red wine vinegar, brown sugar, oil, red pepper flakes, garlic powder, ginger and cornstarch.  Reserve. 

* Keep in mind that in the pictures above, I have tripled the sauce recipe.  Then, I added 1 cup of water/plus another tablespoon of cornstarch to thicken the sauce,  until the taste was not too strong.  If you are only making a single recipe, you will not have much sauce, therefore . .. it probably won’t be too strong.

Set a wok over medium high heat and coat bottom with 1 tablespoon of oil. When the oil shimmers and pops, add 10 to 15 pieces of chicken.  Stir-fry until the chicken is fully cooked through.  Transfer to a plate and repeat the process with the remaining chicken pieces.

Add the chicken back to the pan along with the sauce, and let simmer until sauce has reduced down a bit and thickened.  If the sauce doesn’t get as thick as you would like, simply mix :  1 teaspoon cornstarch with 1/4 cup Cold water, and slowly add this mixture to your sauce.

Add the steamed veggies, toss and serve over rice or noodles. 

 This is also good heated up the next day if you have left overs.  My husband also takes the leftovers, and puts the rice mixture on a soft flour shell, rolls it up and eats it that way!

  New post over at :  http://www.justgetoffyourbuttandwrite



  • Bran - 03/23/2010 - 4:31 pm

    MMMMMM my mouth is watering. 6 in the morning! Your crazy Mom, and Dad 4 in the morning…even crazier! You guys are such wonderful examples though, and i appreciate having that in my life. Your such an inspiration!!!

    I loved it when you would get the wok out when we were younger. I LOVE that dish. To be honest though I never remember you making it with chicken, only beef. YUMMMMM!!!ReplyCancel

  • Berta - 03/24/2010 - 1:05 pm

    Okay, you’ve done it now – I’m in love with this recipe and your tutorial! I have to host a YW Pres luncheon at my home in April and guess what we’re having . . . .yummm. I just wondered if you come and cook for people!?!!!!! THANKS FOR ALL YOUR HARD WORK for all of us who resort to Wendy’s chili for breakfast, lunch and dinner!!! I’m going to try your crumble too. YOU ROCK!ReplyCancel

  • Natalie - 03/24/2010 - 3:35 pm

    Ooooh wow this looks so good, i love stir frys, ill definately be having to try this one! 😀ReplyCancel

  • ingrid - 03/24/2010 - 9:11 pm

    Gotta say 7 am or 7 pm it looks really good!

  • Amy - 03/25/2010 - 6:47 am

    Hi Jonna, I just wanted to write you a note to say how much I enjoy your websites. Your photography is awesome, recipes delicious and sense of humor refreshing!!! I’ve been unemployed since May 2009 and it can be very depressing doing the daily job search, so before I get off my butt from in front of the computer feeling defeated, I check out your site and it always lifts my spirits…and makes me hungry!!! Looking forward to making the Broccoli and Chicken Stir Fry tonight! Happy Spring!~amy~ReplyCancel

  • Diane Fugate - 04/08/2010 - 9:21 pm

    WOW! That is what I have to say I have been looking at your amazing website for the last two hours. The pictures and step by step are so refreshing. I just love to have the pictures of step by step when I haven’t made a dish before, it simplifies and takes out the stress factor. I want to make each and every one of your dishes they look fabulous!ReplyCancel

  • camille - 04/22/2010 - 7:20 pm

    I have to tell you, this was a great dinner! My husband was thrilled to have stir fry that he actually liked. He’s always a good sport about what I fix, but he confessed tonight that he has always hated my stir fry! I couldn’t blame him as I had a hard time eating it myself. It was just nourishment. How boring! I did make a mistake, though. I got on auto-pilot and tripled the whole recipe without thinking. I even tripled the red pepper flakes. Oh, Mama! It was HOT! But definitely still tasted good. I can’t wait to make it again with less spice!

    Thanks for your fun blog! I don’t always have time to comment, but I want you to know your efforts are appreciated. And I was so surprised to see that you have grandchildren and a grey-haired husband! You sound way too young for all that! (:ReplyCancel

  • Stephanie - 04/28/2010 - 11:58 am

    I know this might be a silly question, but I have to ask. So if you made it at 7am.. how did you store it to serve it at dinner time? I would worry that the veggies would get soggy? It looks delicious, can’t wait to try it! I love your blog, it’s amazing. I just look at it all day long at work and get so excited to cook dinner! Thanks.ReplyCancel

  • Anna - 05/14/2010 - 3:50 pm

    I made this last night. So delicious! This sauce is definitely a winner for future stir fry’s. My family loved it and it was easy to make.
    Thank you!ReplyCancel

  • sheila - 02/15/2012 - 9:12 am

    Chix sirfryReplyCancel

  • Heather - 02/15/2012 - 9:12 pm

    Yum! Made this tonight for dinner and was impressed at how easy and delicious it was! I loved the sweet and spicy flavors. Thank you!ReplyCancel

  • Larissa - 04/11/2012 - 10:37 am

    Thank you for a great recipe! I too have subjected my family to years of boring, tasteless stir-fry. But everyone loved this one! I think the only thing I will change is the amount of pepper, but I’m a spice wimp. Obviously I didn’t include the red peppers, I’m seriously a wimp! 😉 But we thought it tasted great without it! Thanks again!ReplyCancel

  • Tracy - 05/05/2012 - 3:29 pm

    Made this last night – it is wonderful. The sauce is blue ribbon delish. I love your website. It is a rainy cool day in Minnesota so I am enjoying myself here – the Banana Walnut bread is in the oven. Now…… what to make for dinner. 🙂ReplyCancel

  • kathy - 11/01/2012 - 6:03 pm

    I have been trying to find a chicken and broccoli recipe to mimic the local Chinese restaurant. This one is as close as it gets. I tripled like you suggested and added water. It was very good. Thanks.ReplyCancel