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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

699.5 calories; 67.7 g protein; 76.7 g carbohydrates; 161.4 mg cholesterol; 1790.4 mg sodium. Full Nutrition

Reviews (869)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/08/2012
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 directed. The chicken was tender and the sauce was very flavorful. We loved it and this will be my new chicken stir-fry recipe. Thank you. Read More
(539)

Most helpful critical review

Rating: 3 stars
07/02/2012
this was decent. I liked it but it needed a little more asian flavor to it for my liking. It was not bad though! Read More
(247)
1218 Ratings
  • 5 star values: 815
  • 4 star values: 300
  • 3 star values: 57
  • 2 star values: 24
  • 1 star values: 22
Rating: 5 stars
10/08/2012
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 directed. The chicken was tender and the sauce was very flavorful. We loved it and this will be my new chicken stir-fry recipe. Thank you. Read More
(539)
Rating: 5 stars
10/08/2012
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 directed. The chicken was tender and the sauce was very flavorful. We loved it and this will be my new chicken stir-fry recipe. Thank you. Read More
(539)
Rating: 5 stars
08/29/2012
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. Read More
(400)
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Rating: 3 stars
07/02/2012
this was decent. I liked it but it needed a little more asian flavor to it for my liking. It was not bad though! Read More
(247)
Rating: 4 stars
02/23/2015
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. Having cooked w/ soy sauce before I knew 2/3c would be too much for me but maybe it works for others. Even in doubling the recipe, I only used "1/4" c of low sodium soy sauce. (Keep in mind, if you use terriyaki sauce, it has soy sauce in it so don't use both!). Sesame seed oil is what gives most oriental dishes it's flavor but used sparingly. A little goes a long way and it has a strong flavor. Brown your chicken first in the oil and then marinate it. You will still get all the flavor when you pour the marinade you made in the pot w/ the veggies & chicken. For my marinade, I used 1/2c brown sugar, 1/4c soy sauce, 1/2c sweet & sour sauce, 1/4 rice wine vinegar, tbsp ginger, 2 tbsp minced garlic, 1/4c green onions, 3 tbsp red pepper flakes. Take browned chicken & put in a ziplock & pour the marinade over it. Place in the fridge for 10-15 minutes. I used thawed frozen veggies & only sautéed them in the sesame oil 3-5 min so they wouldn't get soggy during the cooking time w/ the chicken. I also used brown rice and all came out great! Read More
(155)
Rating: 5 stars
02/11/2013
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 :) Read More
(148)
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Rating: 1 stars
01/22/2013
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 beware.....unless you absolutely love lots of salt! Read More
(106)
Rating: 5 stars
03/26/2014
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 of the liquid, just enough to cover it. Reserve the remainder of the sauce and add at the end, a little bit by little bit, tasting as you go. I don't understand why people blame the recipe for being overpoweringly salty, at the end of the day, you're the one cooking! Any good chef knows they must taste as they go. Wasn't too salty at all for us. Read More
(91)
Rating: 4 stars
09/13/2012
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 made a very colourful (red, green, yellow) dish. Also used a grated chilli rather than garlic in the marinade, and served with noodles not rice I found that (since I like my vegetable reasonably crispy) I did not need the last 5-7 minutes cooking. Just stir fried the chicken in step 4, then added the veggies back for 30 secs to heat through. Read More
(79)
Rating: 5 stars
12/02/2015
This was great, but I changed everything about it. Instead of chicken, I used ribeye steaks. I swapped out the soy sauce for A-1 steak sauce. And instead of the veggies, I made baked potatoes. Come to think of it, it turned out to be steak and baked potatoes. But it was delicious, 5 stars!! Just kidding, I followed the recipe exactly. It was excellent, thank you! Read More
(51)