Quick and Easy Chicken Stir-Fry

Stir-fry sauce and a prepackaged stir-fry vegetable mix make this recipe a great choice for busy weeknights. Cooking wine can be used in place of the rice wine or dry sherry. Serve this dish over rice.

Serves: 4Hands-on: 20 minutesTotal: 50 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 1 lb. boneless, skinless chicken breasts
  • 1 Tbsp. soy sauce
  • 1 Tbsp. Chinese rice wine
  • 2 tsp. cornstarch
  • 3 Tbsp. vegetable oil, divided
  • 1 clove garlic, peeled and minced
  • 1 slice ginger, minced
  • 3 cups packaged fresh stir-fry vegetable mix
  • ½ cup store-bought stir-fry sauce

Directions

  • Cut the chicken into bite-sized cubes. Place the chicken in a bowl and add the soy sauce, rice wine, and cornstarch. Marinate the chicken in the refrigerator for 30 minutes.
  • Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil.
  • When the oil is hot, add the garlic. Stir-fry for 30 seconds or until it is aromatic.
  • Add the chicken. Let brown briefly, then stir-fry, stirring and tossing the chicken for 3–4 minutes until it turns white and is nearly cooked. Remove the chicken from the pan. Drain on a plate lined with paper towels.
  • Add 1 tablespoon oil to the wok or skillet. When the oil is hot, add the ginger. Stir-fry for 30 seconds or until aromatic, then add the vegetables. Stir-fry for 1–2 minutes, until the vegetables are tender but still crisp.
  • Add the stir-fry sauce and bring to a boil. Add the chicken back into the pan. Stir-fry for 2 more minutes to heat through and thoroughly cook the chicken. Serve hot.

Recipe Information

Serves: 4

Ingredients

  • 1 lb. boneless, skinless chicken breasts
  • 1 Tbsp. soy sauce
  • 1 Tbsp. Chinese rice wine
  • 2 tsp. cornstarch
  • 3 Tbsp. vegetable oil, divided
  • 1 clove garlic, peeled and minced
  • 1 slice ginger, minced
  • 3 cups packaged fresh stir-fry vegetable mix
  • ½ cup store-bought stir-fry sauce

Directions

  • Cut the chicken into bite-sized cubes. Place the chicken in a bowl and add the soy sauce, rice wine, and cornstarch. Marinate the chicken in the refrigerator for 30 minutes.
  • Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil.
  • When the oil is hot, add the garlic. Stir-fry for 30 seconds or until it is aromatic.
  • Add the chicken. Let brown briefly, then stir-fry, stirring and tossing the chicken for 3–4 minutes until it turns white and is nearly cooked. Remove the chicken from the pan. Drain on a plate lined with paper towels.
  • Add 1 tablespoon oil to the wok or skillet. When the oil is hot, add the ginger. Stir-fry for 30 seconds or until aromatic, then add the vegetables. Stir-fry for 1–2 minutes, until the vegetables are tender but still crisp.
  • Add the stir-fry sauce and bring to a boil. Add the chicken back into the pan. Stir-fry for 2 more minutes to heat through and thoroughly cook the chicken. Serve hot.

Nutrition Information

Nutrition Information
Amount per serving
Calories220
Total Fat7g
Saturated Fat1g
Cholesterol55mg
Sodium1310mg
Total Carbohydrate13g
Dietary Fiber2g
Sugars9g
Protein25g