Chicken Stir-Fry

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Main Dishes

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Chicken Stir-Fry

Prep 30 m

Cook 35 m

Ready In 65 m

6 Servings

700 Calories


"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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  1. 2 cups white rice

  2. 4 cups water

  3. 2/3 cup soy sauce

  4. 1/4 cup brown sugar

  5. 1 tablespoon cornstarch

  6. 1 tablespoon minced fresh ginger

  7. 1 tablespoon minced garlic

  8. 1/4 teaspoon red pepper flakes

  9. 3 skinless, boneless chicken breast halves, thinly sliced

  10. 1 tablespoon sesame oil

  11. 1 green bell pepper, cut into matchsticks

  12. 1 (8 ounce) can sliced water chestnuts, drained

  13. 1 head broccoli, broken into florets

  14. 1 cup sliced carrots

  15. 1 onion, cut into large chunks

  16. 1 tablespoon sesame oil


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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