Chicken Stir Fry

Yes—combine the soy sauce, rice vinegar, honey, sesame oil, pepper flakes, cornstarch, and water in a container and refrigerate for up to 5 days. Whisk before using. You can also prep and cut the vegetables up to 4 hours ahead, storing them in separate containers.

Stir fry is flexible—use whatever you have: carrots, celery, mushrooms, baby corn, bok choy, or zucchini all work. Keep the total volume roughly 4 cups, and adjust cooking time based on how firm the vegetable is (broccoli and carrots take longer than snap peas).

Overcrowding the wok, which drops the temperature and causes steaming instead of searing. Cook the chicken in batches, and don't add all the vegetables at once—add denser ones first. Also, don't overdo the sauce—too much liquid will make it soupy instead of glossy.

A 12-inch cast-iron or stainless steel skillet works, though you lose some of the wok's curved-edge advantage for tossing. Stir more frequently to prevent sticking, and allow the same cooking times.

Steamed jasmine or white rice is traditional, or brown rice for a nuttier flavor. You can also serve over rice noodles or cauliflower rice for a lower-carb option. A simple cucumber salad or a cold miso soup pairs well as a side.

Store in an airtight container for up to 4 days. Reheat in a wok or skillet over medium-high heat with 1 tbsp water or oil, stirring frequently, for 3–5 minutes until hot. The texture will be slightly softer than fresh, but the flavor will still be good. Do not microwave as it makes the vegetables mushy.