We love stir fries at our farm. It’s a great way to maximize the number of veggies we’re eating and easily work our way through the abundance coming in from the field. Each growing season (spring, summer, and fall), we’re going to share a stir fry recipe for you that is incredibly versatile. Though we call for certain items (like here with beans, zucchini, scallions, and peppers), you can swap them out for anything in season (whatever the season!). Stir fry recipes are really just glorified sauce recipes and here the sweet honey tamari sesame flavors more than hold up to as many vegetables as you want to include.

Yields: 4 servings
Time: 30 minutes

INGREDIENTS:

1 tablespoon cornstarch

6 tablespoons cold water, divided

1/4 cup soy sauce or tamari

1/4 cup honey

2 tablespoons rice wine vinegar

1 tablespoon toasted sesame oil

4-5 garlic cloves, minced

1/2 teaspoon red pepper flakes, optional

3 tablespoons olive oil, divided

2 chicken breasts, cut into strips

1/2 teaspoon kosher salt, divided

1/8 teaspoon freshly ground black pepper

1 large red pepper or 2 medium red peppers, cut into strips

1 pound green beans, ends trimmed

1 zucchini, cut in half and slice

1 bunch scallions, thinly sliced

2 cups cooked white rice

Toasted sesame seeds, optional

PREPARATION:

1. In a small bowl, whisk together cornstarch and 2 tablespoons of water until smooth. Add soy sauce, honey, rice wine vinegar, sesame oil, garlic cloves, red pepper flakes and remaining 4 tablespoons of water.  Set aside.
2. Heat 2 tablespoons oil in a heavy skillet over medium heat. Add chicken, 1/4 teaspoon salt, and pepper. Cook for 5-6 minutes or until cooked through. Set aside. 
3. Add remaining tablespoon oil and peppers to the pan. Cook for about 4 minutes over medium heat, until just starting to brown, then add green beans along with remaining 1/4 teaspoon salt. Continue to saute until the green beans are bright green and just beginning to soften, about 5 minutes more. Add zucchini and white and pale green portions of scallion. Saute for a couple minutes and then add chicken back into pan. 
4. Whisk sauce one more time to combine then add to the pan. Reduce heat to low and simmer very gently, sauteing occasionally until the sauce has thickened and coats veggies well, about 3 minutes. 
5. Serve over rice with reserved sliced green onion tops and sesame seeds.