Michigan State University Executive Chef Kurt Kwiatkowski give us the low-down for putting together a quick, tasty stir-fry for dinner.

Chef Kurt’s Stir Fry

1½# chicken thigh meat

1 onion, cut in half and sliced

2 carrots, peeled and cut in half moons

1 red pepper sliced

1# snow peas

2 T. canola or coconut oil

1 T. minced fresh garlic

1 T. minced fresh ginger

2 T. soy sauce

1 T. sake

1 T. sesame oil

1 t. fish sauce

1 t. rice wine vinegar

2 T. chopped fresh cilantro

Black pepper to taste


In a saute pan heat oil over medium high heat. Season chicken with pepper and sear for 2 minutes on each side. Remove from pan and set aside.

Saute onions and carrots for 3 minutes, while that is cooking, slice your chicken into ¼ inch thick strips (don’t worry, it doesn’t need to be perfect)

Add in the chicken and continue to saute for 2 more minutes, add red pepper, snow peas, garlic, and ginger then saute for additional 2 minutes

Add your liquids and let simmer for 5 minutes

Remove from heat, add cilantro, taste and adjust with black pepper if needed.

**If you want some heat to your stir fry and a chopped jalapeno or a tablespoon of Siracha sauce

Bulk Stir Fry Sauce (to keep in your fridge for a week or so)

1/3 c. water

¼ c. soy sauce

2 T. sake

1 t. sesame oil

1 t. fish sauce

2 T. sugar

1 T. cornstarch

1½ T. water

1 t. rice wine vinegar

¼ t. black pepper


Combine water, soy sauce, sake, fish sauce, sesame oil and sugar and simmer for 5 minutes so sugar dissolves

In a separate container, combine cornstarch and small amount of water. While whisking sauce slowly add mixture to thicken. Simmer for additional 2 minutes then remove from heat

Add rice wine vinegar and black pepper