Chicken Stir Fry

Chicken Stir Fry
(Courtesy Yuhong Sun)


1 lb boneless, skinless chicken breast, sliced thin

1 egg

1 tbsp soy sauce

1 tbsp cornstarch

3 thin slices ginger root

5 tbsp vegetable oil, divided

½ onion, sliced

1 green pepper, sliced

Salt to taste

2 cups cooked rice


1 tbsp 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 the sauce and set aside. Mix chicken, egg and cornstarch.

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

Add 2 tbsp 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 in 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.

Hack:  For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!