Chicken Stir Fry

Chicken Stir Fry
(Courtesy Yuhong Sun)

1 lb boneless, skinless chicken breast, sliced thin

1 egg

1 tbls soy sauce

1 tbls cornstarch

3 thin slices ginger root

5 tbls vegetable oil, divided

½ onion, sliced

1 green pepper, sliced

Salt to taste

2 cups cooked rice

Sauce:

1 tbls chopped ginger

3 cloves chopped garlic (3 teaspoons)

2 scallions, thinly sliced

¼ cup soy sauce

½ teaspoon brown sugar

Chili oil to taste

 

Mix ingredients for sauce and set aside. Mix chicken, egg and cornstarch.

In a heavy saute pan, heat 3 tbls oil and ginger slices.  Add chicken and saute until no longer pink. Remove chicken and ginger from the pan.

Add 2 tbls spoons oil.  Saute onion and pepper until just beginning to cook through but still has a crunch.  Add chicken and sauce to pan and heat through

Serve over rice.

4 servings, 500 calories per serving.

Hack:  Freeze servings sized portions for future use.

Hack:  Place leftover rice while still warm (to retain moisture) in serving size containers and freeze for future use.

 

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12 Replies to “Chicken Stir Fry”

  1. Great recipe Cynthia! 

    I love stir-fry chicken, easiest to make, it’s universal and it’s also very easy to match with other recipes. I think I could totally pull off your recipe for tonight, my relatives coming over and I can’t wait to taste it especially with the ginger add on, it’s been a while since I added that. I realized that you use skinless chicken, would it still be okay if I keep the skin too? It’s nice to have that crispy effect 🙂

  2. Sounds delicious, Cynthia! Love any stir fry and will most definitely have to add this recipe to the list to try. I love how you incorporated the video as reading the recipe just doesn’t do it justice. I am always down to try new recipes to cook as I do love cooking (when it happens). In the video you were very trustful as I find extremely important in a cook. Thanks for the recipe!

    1. The video was actually done by my sister-in-law Yuhong Sun.  She has a number of instructional videos for traditional Chinese dishes so if you subscribe to her channel, you’ll never miss a video!

  3. So interesting to see and compare how each person prepares a specific meal. For me, I have made this recipe, but not exactly as you provided. I didn’t use eggs nor peppers which now that I think about I may have been missing on some delicious tasting chicken. I’m keeping this piece bookmarked so I can come back to it later on and properly add the knowledge learned here to my cooking. 

    1. Stir fry is so versatile that’s it’s easy to try new ingredients or just work with whatever you have on hand!  Have fun experimenting! 

  4. Hello Cynthia

    I have really enjoyed reading your post. I do feel like I have two left hands when I’m in the kitchen but then sometimes I feel it`s because things have not been explained well,when things are explained like use eggs,salt etc, it gets confusing without really knowing how much I need.

    But with your well-laid-out post, with everything explained in detail, I feel like I can get in the kitchen today and prepare a world-class (ok maybe not yet) chicken stir fry.

    Really appreciate you sharing this.

    1. I’m happy that I was able to help!  I’m sure you can make a world-class meal with your first try.  Please check back and let me know how it goes!

  5. This dish looks really good. Stir Fry chicken with peppers and onions is one of my favorites. I don’t get to cook it at home since I would probably be fired from the kitchen if I cooked anything with green peppers. My wife is not a fan of anything “pepper”. You did a great job showing how to cook from your recipe. I will keep an eye out for more recipes on your website.

    1. Thank you for your kind comments!  I love peppers of all kinds but the good thing about stir fry is that you can substitute something else that your wife does like.  Please let me know what decided to use.

  6. This recipe sounds so delicious I think I’d like to make it soon!  I particularly like the healthy bin greetings of ginger and garlic, 2 f my favourite cooking herbs and spices. Furthermore I was intrigued to learn that freezing warm rice keeps the moisture in!  Thank you so much for a scrumptious recipe!  Keep up the good work!

    1. Thank you for your kind comments!  Ginger and garlic are two of my favorites as well.  I add them to practically everything.

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