Chicken Stir-Fry Recipe

Name: Chicken Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole chicken breasts, skinned, boned and halved; 2 Tbsp. oil; 3 Tbsp. soy sauce; 2 Tbsp. sherry; 1 Tbsp. sugar; 1/2 tsp. ginger; 1/4 tsp. garlic powder; pepper; 16 oz. frozen broccoli and carrot mixture; 1 small onion, cut into rings; 1 Tbsp. flour; 1 Tbsp. water

Servings: persons

2 whole chicken breasts, skinned, boned and halved
2 Tbsp. oil
3 Tbsp. soy sauce
2 Tbsp. sherry
1 Tbsp. sugar
1/2 tsp. ginger
1/4 tsp. garlic powder
pepper
16 oz. frozen broccoli and carrot mixture
1 small onion, cut into rings
1 Tbsp. flour
1 Tbsp. water

1
Cut the chicken into small pieces.
2
In large skillet or wok heat oil; stir-fry the chicken 1 minute.
3
In small bowl combine ginger, soy sauce, sherry, sugar, garlic powder and pepper.
4
Pour over chicken.
5
Cook 2 minutes.
6
Stir in frozen vegetables and onion; cover.
7
Simmer for 6 to 8 minutes or until vegetables are crisp-tender, stirring once.
8
In small bowl combine flour and water until smooth; gradually add to chicken mixture.
9
Stir until smooth and thickened.
10
Serve over rice.

228

kcal

Calories

Fat

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: 2 whole chicken breasts, skinned, boned and halved, 2 Tbsp. oil, 3 Tbsp. soy sauce, 2 Tbsp. sherry, 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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