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
Ginger and chicken is a popular combination in Chinese cuisine as well as in many other Asian countries. This page contains ginger chicken stir fry recipes.
A versatile recipe with vegetables and delicious over spiraled zucchini. This page contains a honey chicken stir-fry recipe.
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.
Enjoy this very sweet chicken main dish with the addition of pineapple. This is a page about making teriyaki chicken and pineapple stir fry.
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.
I would love recipes for all kinds of stir fries, especially chicken. Thank you and God Bless.
By Debra Williams from Hampton, TN
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!
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
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
Recipe Chicken Stir-Fry. 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.
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.
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.
Mix sauce ingredients in bowl and set aside. Heat wok or large skillet to medium high. Using 2 Tbsp. oil, add broccoli and carrots.
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.
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.
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.
