Chicken Stir Fry Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
490 kcal
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Course
Main Course
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Cuisine
Chinese
Chicken Stir Fry Recipe
Description
The recipe starts by preparing instant white rice and then marinating the chicken in a sauce made from soy sauce, brown sugar, cornstarch, minced ginger, garlic, and optional red pepper flakes for about 30 minutes. The chicken is thinly sliced to ensure quick and even cooking. Vegetables including broccoli florets, sliced carrots, and julienned yellow and red bell peppers are stir-fried separately until just tender, preserving their crunch and color.
The chicken is cooked in sesame oil until browned, then combined with the vegetables and remaining marinade in the skillet. The mixture is brought to a boil and cooked a few more minutes until the chicken is cooked through and the sauce thickens slightly. This technique allows the flavors to meld while maintaining texture in the ingredients.
Serving over rice or noodles provides a filling base for this dish. The recipe suggests prepping ingredients ahead and storing leftovers properly in the refrigerator or freezer. Reheating can be done on the stovetop or microwave to maintain quality.
Ingredients
- 2 cups water
- 2 cups instant white rice
- ⅔ cup soy sauce
- ¼ cup brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon ginger minced
- 1 tablespoon garlic minced
- ¼ teaspoon red pepper flakes optional
- 3 chicken breast thinly sliced, boneless, skinless halves
- 2 tablespoons sesame oil divided
- 1 broccoli broken into florets, whole head
- 1 cup carrot sliced
- 1 bell pepper cut into matchsticks, yellow
- 1 red pepper cut into matchsticks
Instructions
- Prepare rice as directed on the box.
- In a medium bowl, make sauce by whisking together soy sauce, brown sugar and cornstarch until smooth. Add ginger, garlic and red pepper flakes and mix to combine. Add chicken and stir to coat. Refrigerate for 30 minutes.
- In a large skillet or wok, over medium-high heat, add 1 tablespoon sesame oil. Add broccoli, carrots and peppers and cook for about 5 minutes, or until just tender. Remove veggies to a dish and set aside.
- Add remaining sesame oil in the skillet, and over medium-high heat, add chicken (minus the marinade) and cook for about 5 minutes, or until browned.
- Add veggies and the reserved marinade, bringing to a boil. Cook for an additional 5 - 7 minutes or until chicken is cooked through and veggies are tender.
- Serve over rice or noodles.
Notes
- Prepare and store ingredients 1-2 days in advance in separate containers for convenience.
- Leftovers keep well refrigerated for 2-3 days or frozen for up to 3 months.
- Reheat gently on stovetop or in microwave to preserve texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 490 kcal
% Daily Value*
| Calories | 490kcal | 25% |
| Carbohydrates | 70g | 23% |
| Protein | 31g | 62% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 54mg | 18% |
| Sodium | 2349mg | 98% |
| Potassium | 1145mg | 24% |
| Fiber | 7g | 28% |
| Sugar | 19g | 38% |
| Vitamin A | 7347IU | 147% |
| Vitamin C | 232mg | 258% |
| Calcium | 128mg | 13% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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