-
-
My review
Chicken Stir-Fry
52
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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 20 m servings 700Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
- 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.
- 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.
You might also like
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 7311011 Ratings
-
-
-
-
-
Most helpful positive review
10/8/2012
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 dir...
Most helpful critical review
7/2/2012
this was decent. I liked it but it needed a little more asian flavor to it for my liking. It was not bad though!
Most helpful
Most positive
Least positive
Newest
10/8/2012
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 dir...
8/29/2012
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.
7/2/2012
this was decent. I liked it but it needed a little more asian flavor to it for my liking. It was not bad though!
2/11/2013
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 :)
2/23/2015
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. ...
1/22/2013
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 be...
3/26/2014
This deserves 5 stars. The sauce mixture is salty, spicy and sweet, exactly what I was hoping for. For those of you complaining about the level of saltiness - marinate the chicken in a portion ...
9/13/2012
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 ...
9/12/2012
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 ...