READY IN 30 mins

Stir Fry Glazed Chicken

Read Reviews (5)

"This is a Chinese-inspired dish. It's a very flavorful dish. I recommend eating it with rice. The chicken is nice and soft." — DeniseB

Directions

In a small bowl, whisk together the condensed milk, mayonnaise, sugar, vinegar, and honey until combined into a sauce; set aside.
Combine the diced chicken and beaten eggs in a bowl and set aside. Spread the flour in a shallow dish. Dredge the chicken pieces in the flour until evenly coated.
Heat the canola oil in a skillet over medium-high heat. Cook the chicken in the heated oil for about 2 minutes, turning occasionally to brown evenly. Stir in the sauce until the chicken is completely coated. Cook and stir until chicken is golden brown on the outside and no longer pink inside, 12 to 15 minutes.

Kitchen-Friendly View

PREP 15 mins
COOK 15 mins
READY IN 30 mins

Reviews More Reviews

Jul 13, 2007

I thought I would try this recipe because the unique ingredients in the glaze. I think there needs to be some adjusting to the ingredients. You definitely don't need 6 eggs, and there wasn't enough glaze. It was plenty sweet but a little bland for my taste. I added some teriyaki sauce after. It was a lot of work and mess for something that really just didn't deliver.

—SteelersFan

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Feb 29, 2008

This was a great dish, I really liked it. However, I made it with just 2 servings of chicken, for my boyfriend and I, but we used the original quantities for the sauce and that was just enough. So I would say that there just isn't enough sauce for the amount of chicken. Otherwise, a really good dish, with plenty of flavour.

—mishie

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7 Ratings

Jan 07, 2008

Things are going well. The stir fry is cooking up nicely. The glaze needs more sauce, increase everything incrementally and it would turn out better. I also think the batter portion only needs about five eggs. I also substituted pork instead of chicken, and that turned out okay. Like the other reviewer, I will add soy sauce to help flavor it.

—BohemianCook

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Oct 12, 2011

Some changes I made: Added teriyaki sauce Added Red paper flakes for some oomph Added regular milk instead of condensed Added brown sugar Added crushed peanuts I doubled almost all of the ingredients for more glaze/sauce Only needed 3 eggs for 2 chicken breasts cut into cubes Added green and red bell peppers Don't need that much flour. only enough to coat the chicken I also added cooked white rice into the chicken and glaze and stir fried And with the left over egg I poured it into the pot and cooked it with everything. YUM!

—safa1684

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Jan 07, 2008

My family loved this meal

—Christopher Kiefer

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Nutrition

Calories
720 kcal
36%

Carbohydrates
35 g
11%

Cholesterol
377 mg
126%

Fat
40.3 g
62%

Fiber
0.7 g
3%

Protein
52.6 g
105%

Sodium
290 mg
12%

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

Nutritional Information

Stir Fry Glazed Chicken

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 720
Calories from Fat: 363

% Daily Value *
Total Fat 40.3g 62 %
Saturated Fat 7.4g 37 %
Cholesterol 377mg 126 %
Sodium 290mg 12 %
** Potassium 522mg 15 %
Total Carbohydrates 35g 11 %
Dietary Fiber 0.7g 3 %
Protein 52.6g 105 %
Sugars 15.1g
Vitamin A 8 %
Vitamin C < 1 %
Calcium 14 %
Iron 37 %
** Thiamin 35 %
** Niacin 231 %
** Vitamin B6 61 %
** Magnesium 20 %
** Folate 45 %

* 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.