Chicken Stir-Fry

READY IN: 30mins
Recipe by herby

Don't be intimidated by the list of ingredients. The sauce is SO good.

Top Review by Islandkat

Actually, the first time I tried it, it was a touch bland, like seashorewalker says. However! Playing with the recipe & making it my own really spiced it up! The trick, in my opinion, is using 2 TABLESPOONS of Honey in the marniade & 2 or 3 Tablespoons of Honey in the sauce - depending on my sweet tooth that night. Also, use Teriyaki sauce instead of Soy Sauce. I probably also use more, fresh ginger & garlic than it calls for, but not much... maybe a 1/2 tablespoon more. Then instead of the carrots, I throw in some straw mushrooms, water chestnuts (get the whole & chop yourself - just tastes better), & bamboo shoots. You just need to play with it.

Ingredients Nutrition


  1. Combine the broth, 1 1/2 tbsp cornstarch, 2 tbsp soy sauce, 2 tbsp sake, 2 tsp honey, chile paste, and sesame oil, stirring with a whisk; set aside.
  2. Combine 1 1/2 tsp cornstarch, 1 tbsp soy sauce, 1 tbsp sake, and 2 tsp honey in a large bowl, stirring with a whisk. Add chicken pieces and toss to gently coat.
  3. Heat 1 1/2 tbsp peanut oil in a wok or pan over medium-high heat. Add chicken mixture and saute until cooked through.
  4. Once chicken is cooked remove from pan and wipe clean with a paper towel.
  5. Add 1 tbsp peanut oil to pan. Stir in onions, ginger, and garlic and saute 30 seconds. Add bell pepper and carrot; saute 2 minutes. Add snow peas; saute 1 minute. Stir in chicken and broth mixture.
  6. Bring to a boil; cook mixture 1 minute or until it thickens, stirring constantly.
  7. Serve over rice.

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