Chicken Stir-Fry

127 Reviews 17 Pics
  • Prep

    30 m
  • Cook

    35 m
  • Ready In

    1 h 20 m
KatieKS
Recipe by  KatieKS

“A quick and easy dish to prepare, this chicken stir-fry is packed with veggies. Try adding bean sprouts, bamboo shoots, snap peas, or any of your favorite vegetables. Serve it with white or brown rice, or noodles.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
  2. Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
  3. Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
  4. Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.

Share It

Reviews (127)

Rate This Recipe
Mrs.A.VanScyoc
276

Mrs.A.VanScyoc

Really great recipe! I added snap peas because I love them. I also added some hot oil to give it a little more kick. (We like spicy stuff!) Will make this again.

BarbB
236

BarbB

I made the marinade for the chicken according to recipe. Instead of the vegetables called for, I used a bag of frozen stir fry vegetables because that is what I had on hand. I cooked it as directed. The chicken was tender and the sauce was very flavorful. We loved it and this will be my new chicken stir-fry recipe. Thank you.

emilio_linda
180

emilio_linda

this was decent. I liked it but it needed a little more asian flavor to it for my liking. It was not bad though!

More Reviews

Similar Recipes

Chicken and Chinese Vegetable Stir-Fry
(46)

Chicken and Chinese Vegetable Stir-Fry

Stir-Fry Chicken and Vegetables
(22)

Stir-Fry Chicken and Vegetables

Ginger Chicken Stir-Fry
(22)

Ginger Chicken Stir-Fry

Orange Chicken Stir-Fry
(17)

Orange Chicken Stir-Fry

Chinese Almond Chicken Stir-Fry
(16)

Chinese Almond Chicken Stir-Fry

Spicy Apricot Chicken Stir-Fry
(13)

Spicy Apricot Chicken Stir-Fry

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 700 cal
  • 35%
  • Fat
  • 12.1 g
  • 19%
  • Carbs
  • 76.7 g
  • 25%
  • Protein
  • 67.7 g
  • 135%
  • Cholesterol
  • 161 mg
  • 54%
  • Sodium
  • 1790 mg
  • 72%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Ramen Noodle Stir-Fry with Chicken and Vegetables

>

next recipe:

Ginger Chicken Stir-Fry