Chicken Stir Fry Recipe

Name: Chicken Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Boneless, Skinless Chicken Breasts, Cubed; 2 teaspoons Minced Ginger; 3 cloves Minced Garlic; 1/2 cups Low Sodium Soy Sauce, Divided, Plus More For Serving; 1/2 cups Hoisin Sauce, Divided; 1/4 teaspoons Crushed Red Pepper Flakes (optional); 1 Tablespoon Sesame Oil; 4 cups Cooked White Rice (or Brown Rice); ⅓ cups Chicken Broth; 1 Tablespoon Cornstarch; 3 teaspoons Peanut Oil; 5 cups Mixed Vegetables, Cut Into Bite-sized Pieces (I Used Onion, Bell Peppers, Pea Pods, Carrots And Broccoli)

Servings: persons

1 pound Boneless, Skinless Chicken Breasts, Cubed
2 teaspoons Minced Ginger
3 cloves Minced Garlic
1/2 cups Low Sodium Soy Sauce, Divided, Plus More For Serving
1/2 cups Hoisin Sauce, Divided
1/4 teaspoons Crushed Red Pepper Flakes (optional)
1 Tablespoon Sesame Oil
4 cups Cooked White Rice (or Brown Rice)
⅓ cups Chicken Broth
1 Tablespoon Cornstarch
3 teaspoons Peanut Oil
5 cups Mixed Vegetables, Cut Into Bite-sized Pieces (I Used Onion, Bell Peppers, Pea Pods, Carrots And Broccoli)

1
Marinate the chicken in the ginger, garlic, 4 tablespooons of soy sauce, 4 tablespoons of hoisin, the crushed red pepper, and the sesame oil.
2
Let it marinate for at least 30 minutes (up to 2 hours).
3
While the chicken is marinating, wash and cut your vegetables and make your rice according to package directions.
4
Mix the remaining soy sauce (4 tablespoons), the chicken broth, and the corn starch in a separate bowl.
5
Set aside.
6
Heat the peanut oil in a wok over medium high heat.
7
Add the chicken and stir fry for a few minutes or until the chicken is just cooked.
8
Remove to a separate bowl.
9
Heat another tablespoon of oil (if necessary) and throw in the veggies, stir fry until crisp-tender.
10
Add the soy/broth/corn starch mixture and the chicken to the veggies.
11
Turn the heat down to medium low and stir around to coat until the sauce gets thick.
12
Yum.
13
Serve over rice (make sure to spoon some yummy sauce to put over the top, too) with extra soy sauce as needed.
14
Enjoy!

976

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound Boneless, Skinless Chicken Breasts, Cubed, 2 teaspoons Minced Ginger, 3 cloves Minced Garlic, 1/2 cups Low Sodium Soy Sauce, Divided, Plus More For Serving, and more.

Yes, Chicken Stir Fry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Stir Fry

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