Stir-Fried Chicken Recipe

Name: Stir-Fried Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 Tbsp. red wine (dry sherry also); 2 Tbsp. cornstarch; 1 lb. boneless chicken (I use thighs; cut in 1/4 to 1/2-inch cubes); 1/3 c. soy sauce; 1/2 c. water; 4 tsp. oil; 2 (1/2-inch) slices fresh ginger root or ground ginger; 2 green peppers, cut up; 12 green onions or scallions (regular onion okay), cut up; 1/4 tsp. crushed dried red pepper; 1/2 c. unsalted roasted peanuts; carrots, broccoli, mushrooms and snow peas (optional)

Servings: persons

1 Tbsp. red wine (dry sherry also)
2 Tbsp. cornstarch
1 lb. boneless chicken (I use thighs; cut in 1/4 to 1/2-inch cubes)
1/3 c. soy sauce
1/2 c. water
4 tsp. oil
2 (1/2-inch) slices fresh ginger root or ground ginger
2 green peppers, cut up
12 green onions or scallions (regular onion okay), cut up
1/4 tsp. crushed dried red pepper
1/2 c. unsalted roasted peanuts
carrots, broccoli, mushrooms and snow peas (optional)

1
In medium bowl mix wine with 1 tablespoon cornstarch.
2
Add chicken and stir to coat.
3
Refrigerate 20 minutes to 4 hours.
4
Mix soy sauce, water and 1 tablespoon cornstarch.
5
In wok or large heavy skillet heat 2 teaspoons oil over high heat.
6
Add ginger and cook 15 seconds, stirring constantly.
7
Add green pepper and onion and stir fry 2 minutes.
8
Transfer to a bowl.
9
Add remaining 2 teaspoons oil to skillet; when hot add chicken and red peppers. Stir fry 2 to 3 minutes until chicken loses its pink color and turns white.
10
Add peanuts, cooked veggies and soy sauce mixture. Bring to a full rolling boil.
11
Serve immediately over rice.

No nutrition data on file — estimate from the ingredient list.

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 Tbsp. red wine (dry sherry also), 2 Tbsp. cornstarch, 1 lb. boneless chicken (I use thighs; cut in 1/4 to 1/2-inch cubes), 1/3 c. soy sauce, and more.

Yes, Stir-Fried Chicken 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.

Stir-Fried Chicken

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