Chicken Stir-Fry

Chicken Stir-Fry

Katie Sechrist

"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

1 h 20 m servings 700 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 461
  1. 620 Ratings

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Most helpful positive review

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 dir...

Most helpful critical review

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

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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 dir...

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.

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

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 :)

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 be...

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 ...

I doubled this recipe because I wanted to have it for the entire week. Here are the changes I made: Any recipe with soy sauce you must taste before you incorporate the rest of your ingredients. ...

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 ...

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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