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92% would make again

Stir Fry Inspired By Migos

by Alix Traeger

Under 30 min

Under 30 min


for 4 servings


  • 1 cup soy sauce (240 mL)
  • 4 cloves garlic
  • 2 teaspoons ginger, grated
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • ¼ cup creamy peanut butter (60 g)

Stir Fry

  • 2 tablespoons oil, divided
  • 1 lb boneless, skinless chicken breast (455 g), cubed
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ red onion, thinly sliced
  • 2 cups broccoli floret (140 g)
  • ¼ red cabbage, thinly sliced
  • 2 red bell peppers, thinly sliced
  • 1 ½ cups snap pea (165 g), sliced on the bias
  • 3 carrots, thinly peeled
  • 1 lb rice noodle (455 g), cooked
  • ¼ cup scallion (25 g), thinly sliced on the bias
  • ½ cup fresh cilantro (20 g), finely chopped
  • 2 tablespoons sesame seed

Nutrition Info

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    Calories 1033
    Fat 30g
    Carbs 135g
    Fiber 11g
    Sugar 25g
    Protein 56g

Estimated values based on one serving size.


  1. In a bowl, add the soy sauce, sesame oil, honey, rice vinegar, peanut butter, garlic, and ginger, and whisk to combine.
  2. Heat 1 tablespoon of oil in a wok or large pan over high heat. Once the oil begins to shimmer, add the cubed chicken and sprinkle with salt and pepper. Cook, stirring occasionally, until the chicken is cooked through, about 5 to 7 minutes.
  3. Transfer the chicken to the bowl, and wipe the wok clean.
  4. Heat 1 tablespoon of oil in the cleaned wok over high heat.
  5. Once the oil begins to shimmer, add the red onion, broccoli, and red cabbage, and cook, stirring frequently, for 3 minutes.
  6. Add the red bell peppers and snap peas and cook for 3 minutes, stirring frequently, until the peppers begin to soften.
  7. Add the carrots and cook for 2 minutes, stirring frequently.
  8. Add the chicken, cooked rice noodles, and sauce, and stir until fully incorporated.
  9. Serve with cilantro, scallions, and sesame seeds.
  10. Enjoy!