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Chicken Stir Fry Recipe


chinese chicken stir fry

Chicken Stir Fry

Stephanie Gallagher
This chicken stir fry recipe is made with boneless, skinless chicken breasts, sugar snap peas and carrots. If sugar snap peas are not in season, you can make this stir fry recipe with frozen sugar snaps (I prefer organic, but choose whatever you like). Serve this dish with hot, cooked rice.

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 Servings Chicken Stir Fry


  • 1 Tbsp. cornstarch
  • 1 egg white
  • 1 Tbsp. rice wine
  • 1 lb. boneless, skinless chicken breasts, cut into bite-sized chunks
  • 2 Tbsp. sesame or vegetable oil
  • 1 cup sugar snap peas, cut into bite-sized pieces
  • 1/4 cup shredded carrots
  • 2 Tbsp. teriyaki sauce


  1. Whisk together cornstarch, egg white and rice wine in a medium bowl. Add chicken pieces. Toss to coat. Let chicken marinate at room temperature for 10 minutes.

  2. Heat wok or heavy skillet over medium-high heat. Add oil. Add chicken. Stir fry until chicken is browned. Add vegetables, stir-frying constantly until crisp. Add teriyaki sauce. Stir fry until chicken is cooked through and vegetables are tender. Serve chicken stir fry over hot, cooked rice.

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