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Pots, Pans, & Parkers

Easy Stir Fry


I literally put my blood sweat and tears into this dish, but I promise it really is easy! I just happened to cut my finger pretty bad while I was cutting up some celery. So, just be careful when you’re preparing this delicious dish! Here’s the original recipe, but I decided to add a few extra veggies, as you can see.

  • 2 tablespoons peanut oil or neutral oil, like grapeseed or corn
  • 2 tablespoons minced garlic
  • 1 tablespoon grated or minced fresh ginger
  • ¼ cup chopped scallion, plus more for garnish
  • 1 pound Napa or other cabbage, cored and shredded
  • 1 pound boneless, skinless chicken breast or thighs, cut into ½‐ to ¾‐inch chunks or thin slices and blotted dry
  • 1 teaspoon sugar (optional)
  • 2 tablespoons soy sauce
  • Salt and freshly ground black pepper
  • ½ cup chicken or vegetable stock (to make your own, see Quickest Chicken Stock or Vegetable Stock), white wine, or water
  • My Variation:
  • 2 stalks of celery
  • 1/2 cup peas
  • 1 shredded carrot


Put a large, deep skillet over medium‐high heat. Add half the oil, swirl it around, and immediately add half the garlic and ginger. Cook for 15 seconds, stirring, then add the scallion and cabbage. Raise the heat to high and cook, stirring occasionally, until the cabbage scorches a little in places and becomes soft, 5 to 8 minutes, then transfer everything to a plate.

Turn the heat down to medium, add the remaining oil, let it get hot, and add the remaining garlic and ginger. Stir, then add the chicken. Raise the heat to high, stir the chicken once, then let it sit for 1 minute to brown. Cook, stirring occasionally, until the chicken has lost its pink color, 3 to 5 minutes. Don’t worry about the chicken cooking through; it will. And don’t worry about the chicken bits that stick to the bottom; you’ll get them later.

Turn the heat down to medium, return the cabbage to the pan, and toss once or twice. Add the sugar if you’re using it, along with the soy sauce, and toss again. Sprinkle with salt and pepper and add the liquid. Raise the heat to high and cook, stirring and scraping the bottom of the pan, until the liquid is reduced slightly and you’ve scraped up all the bits of chicken. Garnish with celery leaf.