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Chicken Stir Fry Recipes

Category Poultry
Chicken stir fry is a simple, fast and healthy meal that is sure to be a hit every time. This page contains chicken stir fry recipes.
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Recipes

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By 1 found this helpful
September 30, 2009

Ingredients:

  • 1 1/2 lb. cubed chicken breasts
  • 2 Tbsp. soy sauce
  • 1 box frozen mixed vegetables
  • 1 pkg. stir-fry seasoning mix
  • cornstarch

Directions:

Pour soy sauce over chicken and mix. Roll in cornstarch until covered. Put 2 tablespoons of oil in skillet or wok. Fry chicken until golden brown. Add mixed veggies and cook until tender. Mix seasoning mix per directions on package. Add to veggies and meat. Stir until thickened.

Pour over rice or Chinese noodles.

By Robin from Washington, IA

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By 0 found this helpful
July 10, 2008

Ingredients

  • 1/3 cup soy sauce
  • 2 Tbsp. brown sugar
  • 1 clove garlic, crushed
  • 1 tsp. ginger
  • 1 tsp. cornstarch
  • 1 1/2 lb. chicken, cut in bite-sizepieces
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  • 3 Tbsp. oil
  • 1 bunch broccoli, cut in flowerets
  • 1 lg. onion, cut in wedges

Directions

Combine first 5 ingredients with 1/4 cup water in bowl, mixing well. Marinate chicken in sauce for 10 minutes or longer. Drain chicken, reserving marinade.

Heat oil in skillet. Add chicken, in small amounts to prevent overcrowding. Stir-fry over high heat until brown. Remove from skillet and set aside. Add broccoli and onion to hot skillet. Stir-fry for 1 minute.

Add 1/4 cup water; cover and steam for 3 minutes or until broccoli is tender-crisp. Return chicken to skillet, adding marinade. Heat through, stirring constantly. Serve over rice. 4 servings.

By Robin from Washington, IA

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By 0 found this helpful
July 15, 2010

Ingredients:

  • 1 Tbsp. oil
  • 1 1/2 lbs. boneless, skinless chicken, cut into strips
  • 1 pkg. frozen teriyaki vegetables with a sauce packet
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  • 1 large pkg. French fried onions
  • hot cooked rice

Directions:

Heat oil in nonstick skillet. Stir-fry chicken for 5 minutes or until browned. Add veggies. Stir-fry until crisp-tender. Stir in contents of sauce packet. Cook until hot. Cook fried onions in microwave for 1 minute on high. Sprinkle over stir fry. Serve with rice. Serves 6.

By Robin from Washington, IA

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October 13, 20080 found this helpful

Ingredients

  • 1 large orange
  • 2 large whole chicken breasts, skinned and boned
  • 1 Tbsp. soy sauce
  • 1 Tbsp. dry sherry
  • 4 green onions, cut in 2 inch pieces
  • 1/4 tsp. crushed red pepper
  • 1/4 tsp. ground ginger
  • 2 1/2 tsp. cornstarch
  • 1/2 tsp. sugar
  • 1/2 tsp. salt
  • 1/2 cup orange juice
  • 1/4 cup vegetable oil for wok (a large skillet will work if no wok available)
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  • Rice of your choice
  • sesame oil
  • red wine vinegar
  • butter and/or Romaine lettuce
  • sesame seeds (toasted or plain)

Directions

With vegetable peeler, cut peel from orange into 1 1/2 inch pieces. Do not cut into the white membrane. Place orange peels on a cookie sheet, let peels dry in 200 degree F oven for 30 minutes.

Cut chicken into bite size pieces.

In a bowl, mix the soy sauce, sherry, green onions, red pepper and ginger. Add chicken and stir thoroughly.

In a separate bowl mix the cornstarch, sugar, salt and orange juice.

In a wok or large skillet over medium heat, stir fry orange peels quickly in oil quickly until edges slightly brown. Remove orange peels with a slotted spoon and place on paper towel.

In the remaining wok/skillet oil, stir fry chicken mixture until just tender over high heat. Stir in orange juice mixture and continue to stir until mixture has slightly thickened.

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Spoon the chicken and sauce over rice and top with the orange peels.

Serve with sesame oil and vinegar as a dressing tossed with plain butter and/or romaine lettuce topped with sesame seeds.

The rule of thumb for any vinegar and oil salad dressing is a ratio of 3 to 1. For example: 3 tablespoons vinegar to 1 tablespoon oil. Yes, the amount of dressing you make is determined by the size of the salad but also some people like their salad lightly coated while others like it swimming in dressing - LOL! If you make too much dressing it will be just fine stored, covered, in the refrigerator for up to a couple of weeks :-)

As for the amount of sesame seeds; that would be 'to taste' and can be sprinkled over the salad before serving or added to the vinegar and oil.

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Source: Have made this meal for quite a few years and can't remember where I found the original chicken recipe. Have tweeked it here and there over the years. A request in today's newsletter prompted me to submit how I make the meal :-)

By Deeli from Richland, WA

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By 0 found this helpful
May 14, 2008

Ingredients

  • 2 cups broccoli pieces
  • 1 cup carrots
  • 1 small can bamboo shoots, drained
  • 1 small can water chestnuts, drained
  • 1/2-1 cup peas
  • 3/4 lb. raw, boneless chicken, cut in bite-sized pieces
Sauce:
  • 2 Tbsp. cornstarch
  • 1/2 tsp. ground ginger
  • dash pepper
  • 1/2 cup chicken broth
  • 1/4 cup corn syrup
  • 1/4 cup soy sauce

Directions

Mix sauce ingredients in bowl and set aside. Heat wok or large skillet to medium high. Using 2 Tbsp. oil, add broccoli and carrots. Stir fry for 3-4 minutes, then add rest of veggies. Cook one minute, then remove from skillet and keep hot. Put 2 Tbsp. oil in skillet. When hot, add chicken. Cook until done, stirring occasionally. Add sauce mixture. Cook until thick and bubbly. Add vegetables back in. Serve immediately with rice or noodles.

By Robin from Washington, IA

Comment Was this helpful? Yes

By 0 found this helpful
June 19, 2007

In a small bowl, combine the first six ingredients; set aside. In a large skillet or wok, stir-fry chicken in oil for 5-6 minutes or until juices run clear. Add the vegetables; stir-fry for 3-4 minutes or until crisp-tender.

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By 0 found this helpful
April 12, 2007

In wok or deep-sided 12 inch skillet, heat oil over medium high heat. Add chicken; stir-fry 2 minutes or until no longer pink in the middle.

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October 12, 20050 found this helpful

Stir chicken into eggs;remove chicken with slotted spoon and place in bag with baking mix. Shake bag until chicken is coated; remove chicken from bag.

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Solutions

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August 21, 20170 found this helpful

Enjoy this very sweet chicken main dish with the addition of pineapple. This is a guide about making teriyaki chicken and pineapple stir fry.

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September 1, 20170 found this helpful

Story fry is an easy and inexpensive meal that is great any time of year. Make this frugal chicken stir fry recipe for 10 dollars or less.

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Questions

Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

June 29, 2009

I would love recipes for all kinds of stir fries, especially chicken. Thank you and God Bless.

By Deb816 from Hampton, TN

Answers

June 29, 20090 found this helpful

Hi Deb,

I make stir fry often but don't follow any recipe. I just use whatever veggies I have in the house - typically broccoli, baby carrots, spinach, zucchini, yellow squash, onion, and snow peas.

For a different take, boil spaghetti and serve it lo mein style. I dress the noodles with sesame oil and for the sauce I mix 3 Tbsp. water, 3 Tbsp. soy sauch, 3 Tbsp. Hoisin sauce and 2 tsp. hot sauce and pour it over the stir fry meat and veggies during the last 2 minutes or so of cooking. It's yummy!

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Anonymous
June 30, 20090 found this helpful

This is a favorite of mine that I've used for over a couple decades:

Lemon Chicken

4 whole chicken breasts, boned skinned and cut in to bite size pieces (of course, you can buy already skinned and boned breasts)
4 tbls peanut oil
2 tsp corn starch plus 1 tbls mixed with one tbls water
3 tsp grated lemon rind
2/3 cup chicken stock
1 lb fresh snow peas
1/4 cup freshly squeezed lemon juice
Rice of your choosing
Small handful of cashews or skinless peanut, both unsalted, optional

Toss chicken bites with 2 tbls oil and 2 tsp cornstarch

Heat remaining 2 tbls peanut oil in wok or skillet

Stir fry chicken about 2 minutes

Sprinkle with lemon rind and then add chicken stock and snow peas (and cashews or peanuts if you choose to)

Stir fry 1 minute

Combine lemon juice with cornstarch and water paste, add to wok and stir fry until sauce has thickened

Serve over rice

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Archives

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June 29, 20090 found this helpful

Ingredients

  • 2 Tbsp. vegetable oil, divided
  • 1 lb. boneless chicken breasts, cut into strips
  • Vegetable cooking spray
  • 3 cups cut-up vegetables
  • 1 can cream of mushroom soup
  • 1/4 cup water
  • 1 Tbsp. soy sauce
  • 4 cups hot cooked rice

Directions

In a large skillet over medium high heat, heat half the oil. Add chicken in two batches and stir-fry until browned. Remove chicken. Set aside. Add remaining oil and veggies. Stir-fry over medium heat until tender crisp. Stir in soup, water and soy sauce. Heat through. Serve over rice. Note: Use a combination of broccoli florets, sliced carrots and green or red pepper for the veggies.

By Robin from Washington, IA

Comment Was this helpful? Yes
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