Chicken Stir-Fry Recipe -
Chicken Stir-Fry Recipe
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Chicken Stir-Fry
A quick stir-fry that’s slightly sweet, slightly spicy and very veggie friendly. See more

Chicken Stir-Fry

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    35 mins

    1 hr 20 mins


  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 no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.
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Reviews More Reviews

Most Helpful Positive Review
Aug 29, 2012

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.

Most Helpful Critical Review
Jul 02, 2012

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

Oct 08, 2012

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.

Feb 11, 2013

I think you need to highlight to people not used to cooking with soy sauce, that they need to use a Dark Chinese Soy which is a lot less saltier than a Japanese soy or a light soy sauce :)

Jan 22, 2013

We couldn't eat this dish. Total salt overload due to the amount of soy sauce this recipe calls for. Be cautious! I thought it was odd that I used 3/4 of my new bottle of soy sauce. Chefs beware.....unless you absolutely love lots of salt!

Sep 13, 2012

This was good. But I made a few mods to suit my personal taste and local availability, For veggies I used mushrooms, broccoli, red peppers and added some sweetcorn kernels at the very end. It made a very colourful (red, green, yellow) dish. Also used a grated chilli rather than garlic in the marinade, and served with noodles not rice I found that (since I like my vegetable reasonably crispy) I did not need the last 5-7 minutes cooking. Just stir fried the chicken in step 4, then added the veggies back for 30 secs to heat through.

Sep 12, 2012

I thought it was delicious. but to satisfy my preferences i made a few adjustments. added fresh cilantro, snow peas, mushrooms, and some store bought stir fry sauce in addition to the homemade so that there is more "juice" to put on the rice. I also think next time i'm going to put a pinch of wasabi to give it a little kick! :) this is the first successful stir fry i've made and i'm looking forward to making it again. Thank you!

Aug 28, 2012

This was a very tastey recipe. To give it additional pizazz add freshly chopped cilantro (1 Tablespoon per serving) and chopped cashews (2 Tablespoons per serving).


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  • Calories
  • 700 kcal
  • 35%
  • Carbohydrates
  • 76.7 g
  • 25%
  • Cholesterol
  • 161 mg
  • 54%
  • Fat
  • 12.1 g
  • 19%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 67.7 g
  • 135%
  • Sodium
  • 1790 mg
  • 72%

* Percent Daily Values are based on a 2,000 calorie diet.

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