Ever since I got a hotter electric stove, and the use of a wok, I've FINALLY Cracked the code for a proper stir fry!

I like to butterfly the chicken breast before cutting into thin strips, for smaller more consistent bites. that, and I try to marinade my meat a few minutes before cooking, [you can argue about how much marination actually does, I see it as rubbing goodness into the meat]

For my meal that's about enough for two helpings, I Use:

1 cup sliced chicken breast or thigh marinated in;

tbsp sesame oil
2 tbsp soy sauce
half teaspoon each of, crushed red pepper, garlic, ginger.

I served this bowl over rice I started before hand, however, you can boil a packet of ramen, then fry the ramen a bit, in lieu of rice, for a "yaki soba" esque meal

I add 3 tbsp of oil to the wok, getting it on medium high, and fully heated, spreading the chicken in the oil, flipping after you can see a ring of cooked meat show up on the top side, using a slotted spoon to pull the chicken but leaving most of the oil, in the wok, to then stir fry the veggies in.

I added about 1/5th of a medium cabbage sliced into thick coleslaw, one carrot THIN sliced on a deep bias, and half a head of broccoli cut into small florettes.

I find that all the veggies cook at the same rate, sure the carrots need more heat, but the broccoli absorbs heat much worse, and so, adding it at the same time, gets about the right amount of cooking, anyway!

add more of the spice mix to the veggies with 2 tbsp of veggie oil, stir fry until just tender. add a tsp of sesame oil, and tbsp of soy in the last minute of cooking, as well as the reserved stir fried chicken stir to combine, and pour over rice.

I hope you enjoy! I make this all the time, when I'm lazy and cooking for myself. wok's don't like to be over filled, so this is perfect for one man meals.