Chicken Stir-Fry                                            4 servings

The word ‘stir fry’ was used for the first time in the 1945 cookbook How to Cook and Eat in Chinese by the author Buwei Yang Chao 楊步偉. The word was invented by Yang’s husband Yuen Ren Chao (趙元任). So now you know..

Equipment needed:

Large Wok, Numerous bowls to hold prepped vegetables.  Slotted Spoon or Spider (wire spoon for straining larger items), Serving Bowl.


Much like Chicken Picatta, Stir-Fry requires that the mise en place is ready before beginning the cooking process. Most vegetables are cut on a bias (45% angle) for beauty and flavour. Prepare Saffron Basmati Rice to go with the entrée. (and Instant Pot will work; 1cup of Basmati Rice to 1 cup Purified Water or Stock, pinch saffron (=VPK), cooking 12 minutes)


  • 6:         Stalks Lemongrass (-VPK)
  • ½:         Gallon Purified Water

Place water in stock pot, add Lemon Grass stalks and boil together until liquid is reduced by half (1 quart). Reserve on the side.

  • 4:         Whole Skinless 4oz Chicken Breasts
  • ½:         t Powdered Hing

Dust Chicken Breast with the Hing powder and then cut them at a 45-degree angle against the grain in ¼ inch slices. Reserve off to the side.

  • ½:         Cup Sunflower Oil
  • 2:         Broccoli stalks (cut into flowerets)
  • 2:         Stalks Celery (1/2” cuts on a bias)
  • 12:       Whole Green Beans (1/2” cuts on a bias)
  • 1:         Whole Bell Pepper (cut into julienne [1/4” strips])
  • 6:         Whole Asparagus (1/2” cuts on a bias)
  • 6:         Whole Green Onions (1/2” cuts on a bias)

Warm the Wok up on a medium flame. Add the oil and then a vegetable(s) in the order presented above. Once they are about half done add:

  • 1:         Cup Lemongrass Tea
  • ¼:         Bragg”s Liquid Aminos (all purpose seasoning-a soy sauce alternative)
  • 1:         t Black Cumin (-VK+P)
  • 1:         T Cardamom (-VKP)

Stir a few times and then reserve the mixture with you slotted spoon or Spider into a bowl and then place the chicken in the hot Wok.  Add more Lemongrass Tea if necessary. Once the meat is about half done (should not take long), add the vegetables back.  Stir a few more moments together and then gently place on a nice service platter.  You may put it over the Saffron Rice or have the rice on the side.

  • ¼:         Cup roughly chopped Mint (-VPK)
  • ½:         Cup roughly chopped Parsley

Garnish over the top.  Serve immediately.

Ayurvedic Notes:

A key to this dish is to insure you do not overcook the vegetables or chicken. We use a medium to medium-high flame and everything cooks rather quickly. This process of not overcooking the vegetables helps balance out the effect of the heavier Guna in the Chicken.  You need to have bowls ready as you are putting items in quickly and reserving them quickly as well.  Take time cutting the vegetables and the meat beforehand, so the dish can represent beauty.