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    You are in: Home / Recipes / Chicken Stir-Fry Recipe
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    Chicken Stir-Fry

    Chicken Stir-Fry. Photo by Dine & Dish

    1/13 Photos of Chicken Stir-Fry

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    35 mins

    40 mins

    ratherbeswimmin''s Note:

    Family favorite. I usually serve this over rice.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut chicken into 1/2 inch strips; place in a resealable plastic bag.
    2. 2
      Add cornstarch and toss to coat.
    3. 3
      Combine soy sauce, ginger, and garlic powder; add to bag and shake well.
    4. 4
      Refrigerate for 30 minutes.
    5. 5
      In a large skillet or wok, heat 2 tablespoons oil; stirfry chicken until no longer pink, about 3-5 minutes.
    6. 6
      Remove and keep warm.
    7. 7
      Add remaining oil; stir fry broccoli, celery, carrots, and onion for 4-5 minutes or until crisp-tender.
    8. 8
      Add water and bouillon.
    9. 9
      Return chicken to pan.
    10. 10
      Cook and stir until thickened and bubbly.

    Ratings & Reviews:

    • on July 29, 2002

      55

      I fixed this tonight and my entire family was impressed. This is really a yummy meal that is quick and easy. The ginger is what really makes the stir fry....I never knew that. Thanks for a great recipe. ~~The Guzmans

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 08, 2011

      35

      The first time I made this recipe, it was very bland and boring. But it definitely makes a great base recipe, as other reviewers have suggested. The second time I made it, we added:

      - Double the sauce
      - 2 tablespoons of brown sugar
      - 2 tablespoons of Spicy Oyster Sauce (which is not actually spicy but adds a lot of flavor)
      - bok choy (cut the stems on diagonals and add with the rest of the veggies, cut the leaves across the grain and add at the very last minute of cooking just to wilt them.)
      - asparagus
      - red bell pepper
      - baby corn (from a can)
      - sliced water chestnuts (2 cans)
      - sliced mushrooms (stems and pices from a can)
      - bamboo shoots (strips, from a can)

      This is a LOT of extra veggies, so it makes a large dish. Either pick the veggies that are your favorite, or invite a crowd! :) Because of the amount of extra veggies, you'll have to double or even triple the sauce, but you want to make sure the veggies are FRIED, not boiled, so add the sauce in parts and then add more as it cooks down. You may need to add additional cornstarch at the end to thicken it. I also used peanut oil for frying and then I sprinkled sesame seeds over the top at the end.

      My husband gave the initial recipe 3 stars, the final revision got 5 stars. So thanks for a good base recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 02, 2010

      55

      I've not had much luck with stir-fries before, but this one turned out perfect. I used veggies that I had on hand and added water chestnuts for a little extra crunch. Next time I'm going to add a small amount of hot pepper flakes - we like food extra spicy! Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (116)

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    Nutritional Facts for Chicken Stir-Fry

    Serving Size: 1 (313 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 289.7
     
    Calories from Fat 122
    42%
    Total Fat 13.6 g
    20%
    Saturated Fat 2.0 g
    10%
    Cholesterol 75.5 mg
    25%
    Sodium 814.0 mg
    33%
    Total Carbohydrate 13.6 g
    4%
    Dietary Fiber 1.7 g
    7%
    Sugars 2.9 g
    11%
    Protein 27.8 g
    55%

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