Easy Weeknight Momoyaki Stir Fry
Having an easy weeknight stir fry in your back pocket is key for those busy nights when it feels like you don’t have enough hours in the day. This one comes together quickly using Momoyaki Sauce to streamline the seasoning. Try it as written with a mixture of chicken and peppers, or feel free to sub in whatever you have on hand, whether it’s broccoli, or green peppers, even mushrooms.
Serves 2.
INGREDIENTS
- 1 pound boneless, skinless chicken thighs or breasts, cut into thick slices
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 red onion, peeled and sliced
- 2 cloves garlic, sliced
- ¾ cup Momoyaki Sauce
- neutral oil, such as avocado oil
- Kosher salt
- scallions, green parts-only, thinly sliced
- sesame seeds
Directions
Heat 2 tablespoons of oil over medium-high heat in a wok or large skillet until hot.
Pat chicken dry, then season chicken with Kosher salt and add to the skillet in a single layer. (You may have to work in batches, but you do not want to crowd the chicken or it will release water and boil instead of searing.) Sear undisturbed on one side until browned for about 3–4 minutes, then flip and sear for another 2 minutes until the internal temperature reaches 165°F. Remove from the skillet.
Add 2 more tablespoons of neutral oil to the skillet, then add peppers, onion, and sliced garlic and season with Kosher salt. Toss for about 2 minutes until starting to soften, then add back chicken to the skillet and stir in Momoyaki Sauce. Cook for another 1–2 minutes until the peppers and onions are tender and the sauce has thickened slightly.
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