Chicken AND Vegetarian Stir-Fry for Six

Not sure why, but a stir-fry never comes to mind when I’m thinking of what to serve guests. Some of our grown children (and a significant other) were coming for Sunday supper and one of them adheres to a plant-based diet. This time stir-fry did pop in my head because I knew we could easily whip up a bunch of vegetables, put some aside for the non-meat eater, then add chicken to the remainder.

Of course, what’s a dinner party without a few appetizers to get you going? Here we took a major shortcut and purchased pre-made dumplings and sushi, both veggie and fish. But The Mr. did make a slightly-spicy Japanese Gyoza Dipping Sauce from scratch (recipe follows).

IMG_1120Both the pork bun dumplings and the green veggie dumplings were pan-fried for a crisp exterior.
We had a mix of three varieties of sushi that included vegan, tuna and shrimp rolls; one wrapped in brown rice.
Pour Gyoza dipping sauce into small individual little bowls.

When you have cooked all of the veggies and they are keeping warm in a covered bowl, then it’s time to stir-fry the chicken in the wok. At this point, select a fry pan big enough to accommodate enough vegetables for those eating plant-based and put it on a burner over medium heat. Once the chicken is cooked through, divide the veggies between the wok and hot fry pan. Divide the sauce accordingly, stir and let thicken for a minute or two.

There were even some leftovers for our guests to take home for lunch the next day…

Chicken AND Vegetarian Stir-Fry

  • Servings: 6
  • Difficulty: easy
  • Print


For the Sauce: (Yields 1 cup)

  • 4 cloves garlic, minced
  • 2 Tbsp. fresh ginger, chopped fine
  • 2 tsp. sesame oil
  • 4 Tbsp. rice vinegar
  • 1/2 cup soy sauce
  • 1/2 cup vegetable broth or water
  • 2 Tbsp. sriracha
  • 4 Tbsp. sugar
  • 2 Tbsp. cornstarch

For the Stir-Fry:

  • 3 Tbsp. peanut oil, divided
  • 2 1/4 lbs. boneless chicken thighs, cut into 1″ pieces
  • 1 bunch asparagus, cut on diagonal into 1 1/2″ lengths
  • 3 bell peppers (red, yellow, orange), seeded and cut into 1″ cubes
  • 2 bunches scallions, whites and light green cut on diagonal into 1″ lengths; dark greens finely sliced for garnish
  • 1/2 cup fresh basil, roughly chopped for garnish


  1. Make rice per package directions.
  2. Combine all ingredients for the sauce in a small bowl or Tupperware and mix well, set aside.
  3. Heat a flat-bottomed wok on high heat; when very hot add 1 tablespoon peanut oil and swirl in pan.
  4. Add asparagus and scallion lengths to wok. Stir-fry for 2 minutes until slightly charred on outside. Place into a large bowl and cover with tinfoil.
  5. Swirl another tablespoon of oil into wok, then add the bell peppers. Stir-fry continuously for 2-3 minutes until some are lightly browned. Move to same bowl with asparagus and recover.
  6. Add final tablespoon of oil to wok, then put chicken pieces in one layer without disturbing for one minute (more time if needed) to get browned.
  7. Divide the cooked veggies back into the wok with the chicken and the remainder into another hot fry pan (quantity depends how many are eating vegetarian).
  8. Add the pre-made sauce to both the veggie and meat stir-fries, mix and let thicken slightly—about a minute and serve over steamed rice.
  9. Garnish with chopped basil and/or scallion greens.

Gyoza Sauce

  • Servings: 8-12
  • Difficulty: easy
  • Print



Whisk together the rice vinegar, soy sauce, red pepper flakes, garlic, ginger, green onions, and sesame oil in a bowl; allow to sit 15 minutes before serving. Store in refrigerator up to 1 week.

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