Maple Chicken Stir Fry Recipe

Name: Maple Chicken Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce; 1/4 cup real maple syrup; 2 tablespoons rice vinegar; 2 tablespoons rice wine (Dry Sherry will do); 2 tablespoons soya sauce (the best is made with water, soy beans, and salt, nothing else); 2 tablespoons cornstarch; 3 boneless skinless chicken breasts or 3 boneless skinless chicken thighs, cut bite size; 4 tablespoons flour; 1 tablespoon cornstarch; 1/4 teaspoon fresh ground black pepper; 2 tablespoons peanut oil; 2 tablespoons peanut oil, again; 2 -3 teaspoons ginger, grated; 4 cloves garlic, minced; 5 whole japones chilies (1-2 tsp crushed Red Chili flakes will do); 4 green onions, cut an inch long,all of the white,most of the green; 1/3 red bell pepper, julienne; 1 1/2 inches daikon radishes, peeled,julienne; 1/4 lb snow peas; 1/4 cup water, room temperature; cooked jasmine rice or basmati rice

Servings: persons

Sauce
1/4 cup real maple syrup
2 tablespoons rice vinegar
2 tablespoons rice wine (Dry Sherry will do)
2 tablespoons soya sauce (the best is made with water, soy beans, and salt, nothing else)
2 tablespoons cornstarch
3 boneless skinless chicken breasts or 3 boneless skinless chicken thighs, cut bite size
4 tablespoons flour
1 tablespoon cornstarch
1/4 teaspoon fresh ground black pepper
2 tablespoons peanut oil
2 tablespoons peanut oil, again
2 -3 teaspoons ginger, grated
4 cloves garlic, minced
5 whole japones chilies (1-2 tsp crushed Red Chili flakes will do)
4 green onions, cut an inch long,all of the white,most of the green
1/3 red bell pepper, julienne
1 1/2 inches daikon radishes, peeled,julienne
1/4 lb snow peas
1/4 cup water, room temperature
cooked jasmine rice or basmati rice

1
Mix the first 5 sauce ingredients, set aside.
2
Combine the flour, cornstarch, and black pepper in a bag.
3
Add the chicken, shake to coat.
4
Heat the wok over high heat.
5
Add 2 TBS oil, swirl to coat.
6
Add the chicken, 8-10 pieces at a time.
7
Stir fry'til done, 2-3 minutes.
8
Drain on a paper towel. Add oil as needed.
9
Continue until all of the chicken is done.
10
Reheat the wok.
11
Add 2 TBS oil.
12
Add ginger, garlic, and chilies.
13
Cook 1 minute. Remove and discard the chilies.
14
Add vegetables, stir fry 3-4 minutes.
15
Push vegetables up the sides of the wok.
16
Add water to the center of the wok.
17
Cover.
18
Steam for 2 minutes.
19
Return the chicken.
20
Re-stir the sauce, add to the wok.
21
Stir'til the sauce has thickened well.
22
Serve with rice, Basmati is my favorite.

484

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: Sauce, 1/4 cup real maple syrup, 2 tablespoons rice vinegar, 2 tablespoons rice wine (Dry Sherry will do), and more.

Yes, Maple 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.

That's it — enjoy your meal!

Maple Chicken Stir Fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions