• 1 pound chicken, breast or thigh
  • 1 onion, thinly sliced
  • 5 to 6 white mushrooms, sliced
  • 1 red bell pepper, sliced
  • 1 cup sugar snap peas
  • 1 large zucchini, sliced
  • 1 small head of broccoli
  • For Sauce:
  • 1/4 cup brown sugar
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 1 tablespoon sesame seed oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon fresh ginger
  • 4 garlic cloves, finely minced
  • Rice noodles, or white/brown rice


  1. Prepare rice noodles according package instructions; or, prepare white or brown rice to serve with the stir-fry. Keep warm until ready to serve.
  2. Mix all the ingredients for the sauce in a small bowl: brown sugar, soy sauce, water, sesame seed oil, vinegar, ginger (I use fresh ginger and mircoplane to create finely ground ginger) and minced garlic; set aside.
  3. Preheat a large frying pan over medium-high heat and add thinly sliced chicken breast or chicken thigh. Cook the chicken for 7 to 9 minutes, stirring often, until completely cooked. Remove into a large bowl and keep warm.
  4. In the same pan, prepare the vegetables in batches to prevent overcrowding. I like to prepare the onions and mushrooms together, bell pepper and snap peas, zucchini and broccoli. Cook each batch for 3 to 4 minutes or until vegetables reach desired doneness. Remove each batch into the same bowl as the chicken. 
  5. Once all vegetables are cooked, pour the prepared sauce into the pan and bring up to a simmer. Simmer the sauce for 5 minutes, allowing the sugar to caramelize and thicken. Return all of the vegetables and chicken back into the pan and coat in the sauce. Continue cooking the mixture for a few more minutes for the sauce to season the ingredients.
  6. Add the rice noodles to the pan, if desired and toss to coat with the sauce. Alternatively, serve the stir-fry over rice.