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Chicken Stir Fry Recipe

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chicken stir fry

Chicken Stir Fry

Stephanie Gallagher
This chicken stir fry recipe does not have any vegetables in it, because I find many kids like to keep their vegetables and main course separate. If your family enjoys all-in-one meals, by all means, add some red pepper, snow peas, broccoli and/or mushrooms to this stir fry chicken recipe.

See also: Stir Fry Recipes

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Ingredients:

  • 1 lb. boneless, skinless chicken breasts, cut into 1-inch chunks
  • 1/3 cup cornstarch
  • 1/4 cup low-sodium soy sauce
  • 1/2 cup orange marmalade
  • 1 Tbsp. minced garlic
  • 1 tsp. minced ginger
  • 1/4 tsp. red pepper flakes
  • kosher salt and freshly-ground black pepper, to taste
  • 2 tsp. canola oil

Preparation:

  1. Place chicken breast pieces in a gallon-size zip-top plastic bag. Add cornstarch. Toss to coat.

  2. In a small bowl, whisk together the soy sauce, orange marmalade, garlic, ginger and red pepper flakes. Season with salt and pepper to taste.

  3. Heat wok over high heat. Add canola oil. Add chicken. Stir-fry until the chicken is no longer pink.

  4. Pour the sauce over the chicken. Stir-fry to coat the chicken.

Serve immediately with hot rice.

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