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Studio Café’s Chicken Stir-Fry

You can never go wrong with a stir-fry. They are packed with protein and vegetables and make great leftovers. Double-up on the stir-fry sauce and keep in the fridge for later use.
Serves: 6



6 boneless, skinless chicken breasts cut into ¼” strips
½ cup olive oil
1 tbsp garlic, chopped
salt and pepper, to taste
6-8 cups any combination of stir fry vegetables (broccoli and cauliflower florets, bean sprouts, chopped celery, thinly sliced par-cooked carrots, bok choy julienned, red and yellow bell peppers, shiitake mushrooms).

Stir-Fry Sauce

1 ½ cups hoisin sauce
½ cup soy sauce
½ cup sake or rice wine vinegar
1 ½ cups pineapple juice
½ cup honey
1 cup water
1 tbsp fresh ginger, chopped
1 tbsp fresh garlic, chopped
1 tsp red chili flakes
¼ cup fresh coriander leaves, chopped

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Make a marinade by combining half the olive oil with the garlic. Add chicken strips and stir to coat. Refrigerate for at least two hours before cooking.

  2. In a saucepan, combine all of the stir fry sauce ingredients except the coriander leaves. Bring to a boil and simmer for 15 minutes. Strain and add coriander. Set aside. This sauce may be prepared in advance and will keep in the refrigerator for one week.

  3. In a large skillet or wok, heat the remaining ¼ cup of olive oil. Add marinated chicken strips, seasoned with salt and pepper. Cook until almost done. Add vegetables, beginning with those requiring the longest cooking time. Add stir-fry sauce and simmer until vegetables are just cooked.

  4. Serve with Oriental noodles, tossed with chopped coriander leaves, salt and pepper. Sprinkle stir-fry with toasted sesame seeds and garnish with whole coriander leaves.