This recipe for chicken stir-fry is quick and simple to make, and it is loaded with vegetables. Any of your preferred vegetables, such as bean sprouts, bamboo shoots, or snap peas, can be included. Serve it alongside noodles, white or brown rice, or both.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
Ingredients
- 4 cups water
- 2 cups white rice
- ⅔ cup soy sauce
- ¼ cup brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- ¼ teaspoon red pepper flakes
- 3 skinless, boneless chicken breast halves, thinly sliced
- 2 tablespoons sesame oil, divided
- 1 head broccoli, broken into florets
- 1 onion, cut into large chunks
- 1 cup sliced carrots
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 green bell pepper, cut into matchsticks
Instructions
- Bring water and rice 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.
- Meanwhile, combine soy sauce, brown sugar, and cornstarch in a medium glass or ceramic bowl; stir until smooth. Stir in ginger, garlic, and red pepper flakes; add chicken and stir to coat. Cover and marinate in the refrigerator for at least 15 minutes.
- Heat 1 tablespoon sesame oil in a wok or large skillet over medium-high heat. Add broccoli, onion, carrots, water chestnuts, and bell pepper; cook and stir until just tender, about 5 minutes. Transfer vegetables into a dish; set aside.
- Heat remaining 1 tablespoon sesame oil in the same wok or skillet over medium-high heat. Add chicken, reserving marinade, and cook until just browned, about 2 minutes per side; stir in vegetables and reserved marinade. Bring to a boil; cook and stir until chicken is no longer pink in the center and vegetables are tender, 5 to 7 minutes. Serve over rice.
Nutrition Facts
| Calories | 700 kcal |
| Carbohydrate | 77 g |
| Cholesterol | 161 mg |
| Dietary Fiber | 5 g |
| Protein | 68 g |
| Saturated Fat | 3 g |
| Sodium | 1790 mg |
| Sugars | 14 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Very good and wonderfilly quick to prepare. Used veggies I had on hand, so deviated a bit from the text, but still a very tasty and satisfying meal!
This was really good. I think I’ll make extra sauce next time but we liked this. Thanks for sharing.
I added teriyaki sauce cause I didn’t have enough soy sauce. No ginger either. Used 5 heads baby bok choy instead of broccoli. Chicken thighs instead of breasts. Def the best stir fry I ever made. My picky family says so, too!
My husband and Iloved it! I used a partial bag of stir fry veggies! We had it over jasmine rice!
I had a bunch of leftover veggies and chicken breasts from a party and was looking for a stir-fry recipe to use them up. I checked out the reviews and saw a few that said the recipe was salty, so I cut back to 1/2 cup of lower sodium soy sauce and it was amazing! My husband went back for seconds and so did I! I will keep this one in my repertoire – absolutely delicious ❤
great recipe loved it added lots of veggies
I should have added salt to the (basmati) rice even though the recipe didn’t call for it. Otherwise it was excellent.
Yum,, Love it. I even add more soy sauce on my plate. Love soy sauce.
Husband liked it. Will make again. Great tasting and easy to make.
WAY TOO SALTY!! There is definitely too much soy sauce in this recipe. My hubby and I struggled to eat it. I will decrease the soy sauce to 1/4cup next time.
Quite a yummy recipe! Family – from 5 to 91 yo enjoyed this dish on our vacation. Most went back for seconds and some for thirds…. Youngsters asked for this again over Domino’s pizza. Guess that sums it all up! Happy kids – happy adults!
Turned out great. Chicken was so tender. I subbed baby corn for the carrots and didn’t have red pepper and subbed with paprika and hot sauce.
This was horrible because of the amount of soy sauce. I knew better when I was making it. I would NEVER make this recipe again!
This the 2nd time I’ve made this one only substituted peanut oil for sesame oil. And only had half a bell pepper so used celery to make up the difference.
This just had the taste of extremely strong, bitter soy sauce, to the point that it felt like it was burning my taste buds. Didn’t taste any sweetness from the sugar, or any of the other ingredients – not even the red pepper flakes!
Think I’ve tried at least 2 dozen stir fry and this is the best. First, the soy with the brown sugar is not too heavy which almost always happens. Broccoli is way too much – use a bit less. And I’d recommend that you stir fry it 2 minutes before adding the rest of the veg. It was a bit tough. Served it with a coconut jasmine rice cooked with toasted raw cashews and roasted raw coconut sheds. Yummy. Also added chopped coriander picked directly from my herb garden. Basil would also be great. This one is a keeper!!
added onions celery carrots cut to bite size pieces
This was delicious ! I followed the recipe except used cayenne pepper as I didn’t have red pepper flakes. The sauce was just right and the chicken was tender. I will make this again.
Way too much soy sauce! 1/3 cup soy + 1/3 c water or orange juice would cut down on sodium.
My husband and I really enjoyed this. Used fresh carrots, green, red and yellow peppers, onions of course and added a little worcestershire to the sauce and a bit more brown sugar. Served over rice. It was delicious. My husband asked me to make it again.
We loved it. Husband doesn’t care for broccoli so I added in some frozen Asian stir fry mix. Also added about 1/3 cup of schezuan stir fry sauce. I’ll definitely make again.