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My review
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 calsOriginal recipe yields 6 servings
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Directions
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Ready In
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 700 calories; 12.1 g fat; 76.7 g carbohydrates; 67.7 g protein; 161 mg cholesterol; 1790 mg sodium. Full nutrition
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Reviews
Read all reviews 671915 Ratings
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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!
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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...
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 ...
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 ...