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Chicken Stir-Fry


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Chicken Stir-Fry


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Chicken Stir-Fry


  • Ready Time : 0 min



  • 1 lb boneless chicken breasts (or thighs), cubed


  • 2 tbs soy sauce
  • 1 tbs rice wine
  • 1 tsp sesame oil
  • 1 tbs cornstarch


  • 3-4 Chinese dried mushrooms, soaked and sliced
  • 1 can (14 oz) bamboo shoots, drained and rinsed
  • 1 1/2 red sweet peppers, julienned
  • 1/4 chopped onion
  • 1 tbs ginger, minced
  • 2 garlic cloves, minced
  • 1 tsp red pepper flakes
  • 2 cups bean sprouts
  • black pepper


  • 1 tbs dark soy sauce
  • 2 tbs vegetarian stir-fry sauce
  • 1 tsp brown sugar
  • 1 1/2 tbs cornstarch
  • 1/3 cup cooking wine
  • 1 tsp sesame oil
  • 1 -2 tbs oil for stir-frying


  • 2 chives, chopped finely


1. Combine marinade ingredients and chicken.

2. Marinate 10-15 minutes.

3. While chicken is marinating combine ingredients for sauce and set aside.

4. Heat wok (or a large skillet) with oil over high heat until surface of oil shimmers.

5. Add garlic, ginger and red pepper flakes, stir for a few seconds until fragrant (do not let burn!)

6. Add chicken and stir-fry 1 - 2 minutes, until opaque and slightly golden.

7. Add vegetables, stir-fry another minute

8. Quickly re-stir sauce and add to pan.

9. Stir-fry another 30 seconds until bubbling and thickened

10. Remove from heat and add bean sprouts.

11. Season with black pepper to taste.

12. Garnish with chopped chives

Serve on top of noodles or plain steamed rice.

About TriniGourmet


Sarina is the founder of TriniGourmet An award-winning blog that helps food lovers around the world add a dash of Caribbean Glam to their tables. Caribbean food that just happens to be kosher.




3 Responses to Chicken Stir-Fry

  1. avatar says: jraphi

    can’t read the whole recipe; some is covered.

  2. What can I substitute for the vegetarian stir-fry sauce?

  3. avatar says: bythekay

    ABSOLUTELY SCRUMPTIOUS hot or cold – great dish for shabbos day! Served with Tamar Genger’s Bok Choy salad (http://www.joyofkosher.com/recipes/bok-choy-salad/) and was a big hit.

    1) Doubled the recipe.
    2) Used a Breville Hot Wok for the stir-fry – couldn’t recommend more highly.
    3) Rice wine vinegar in lieu of rice wine.
    4) 1 can regular mushrooms instead of dried.
    5) Couldn’t find bamboo shoots – made water chestnuts instead, separately from the rest of the fry – seasoned with the marinade while in the wok, and reserved a bit of the sauce for the last 30 seconds of stir-frying.
    6) Dropped the peppers and red pepper flakes, and the cooking wine from the sauce.
    7) Replaced chopped onion with a bag of halved pearl onions – very sweet, and easily picked out for anti-onion guests.

    I marinated the veg with the chicken, and stir-fried the lot for three minutes together (albeit in batches, with portions of ginger and garlic added before and sauce added after ). Otherwise, timing was spot on. I’d recommend heating your wok/pan for about ten minutes before stir-frying to get a nice, even temperature.

    Future plans:
    More veg! Broccoli, celery, the works.

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