Meat and Poultry Chicken Chicken Breast Stir-Fry Chicken Stir-Fry 4.5 (1,430) 1,047 Reviews 354 Photos This chicken stir-fry recipe is packed with veggies and is quick and easy to prepare. Try adding bean sprouts, bamboo shoots, snap peas, or any of your favorite vegetables. Serve it with white or brown rice, or noodles. Submitted by Katie Sechrist Updated on November 14, 2022 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share 354 354 354 354 354 Prep Time: 20 mins Cook Time: 20 mins Total Time: 40 mins Servings: 6 Jump to Nutrition Facts This quick and easy chicken stir fry recipe is sure to become a mainstay in your weeknight dinner rotation. How to Make Chicken Stir Fry You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make chicken stir fry at home: 1. Stir the soy sauce, sugar, cornstarch, and spices together.2. Add the chicken and toss. Cover and marinate.3. Cook the vegetables and water chestnuts in sesame oil.4. Cook the marinated chicken, then stir in the veggies and reserved marinade.5. Boil until the chicken is fully cooked. Serve over rice. Best Chicken for Chicken Stir Fry Chicken breasts and chicken thighs both work well for stir fries. Just make sure the pieces are relatively small and thin. Plus, they should be about the same size so the chicken cooks evenly. What to Serve With Chicken Stir Fry This easy dinner is complete with protein, veggies, and rice — so there's really no need to pair it with any side dishes. However, if you want to add something else, try one of these top-rated recipes: · Pork Dumplings· Fresh Spring Rolls· Hot and Sour Soup How to Store Chicken Stir Fry Store your leftovers in a shallow, airtight container for up to five days. Reheat in the microwave or on the stove until piping hot. If you're worried about the rice drying out, add a splash of water before reheating. Allrecipes Community Tips and Praise "This is a quick, easy, and delicious way to use any leftover vegetables you may have in your fridge," according to Jen. "I added mushrooms and it just makes it that much better!" "The sauce is delicious, sweet, and just a bit spicy," raves Rita. "My family loved this dish." "I'm sure to make it again," says Lauretta Jean Campbell. "The only change that I made was adding asparagus instead of broccoli because it's what I had on hand. No chance to photograph because we ate it immediately." Editorial contributions by Corey Williams 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 Directions 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. Rita I Made It Print Nutrition Facts (per serving) 700 Calories 12g Fat 77g Carbs 68g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 700 % Daily Value * Total Fat 12g 16% Saturated Fat 3g 14% Cholesterol 161mg 54% Sodium 1790mg 78% Total Carbohydrate 77g 28% Dietary Fiber 5g 18% Total Sugars 14g Protein 68g 135% Vitamin C 66mg 73% Calcium 109mg 8% Iron 6mg 34% Potassium 1001mg 21% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved