Chicken Stir-Fry

Total Time:
25 min
10 min
15 min

6 to 8 servings

  • 1 tablespoon vegetable oil
  • 1 tablespoon sesame oil
  • 2 pounds boneless, skinless chicken breast, cut into 1/2-inch pieces
  • 1 bunch broccoli, cut into florets
  • 1 package shiitake mushrooms
  • 2 to 3 carrots, thinly sliced
  • 1 red bell pepper, chopped
  • 1 cup onion, diced
  • 1 (8-ounce) can sliced water chestnuts, drained
  • 1 cup chicken broth
  • 1/4 cup hoisin sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon powdered ginger
  • 2 tablespoons cornstarch
  • Serving suggestion: Hot, cooked rice noodles

In a large skillet, heat the oils over medium-high heat. Add the chicken and cook for 4 to 5 minutes or until lightly browned. Add broccoli, mushrooms, carrots, pepper, and onion and cook an additional 5 minutes, stirring frequently. Stir in the water chestnuts. In a small bowl, combine broth, hoisin sauce, soy sauce, ginger, and cornstarch. Add to chicken mixture and bring to a boil over medium-high heat. Reduce heat to medium to medium-low, and simmer for 4 to 5 minutes, or until sauce thickens. Serve over hot, cooked rice noodles.

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Pairs Well With

Peachy, honeyed white wine

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3.9 100
This was good. My husband liked it and went back for seconds. However, we both agreed that it was missing something and thought it needed salt added. Overall it was good - just not amazing. item not reviewed by moderator and published
Nice recipe. I used snow peas instead of broccoli. I have found that using broccoli for a stir fry never works for me... it's either too soft or too crunchy. I modified the recipe. I marinated the chicken in Soyaki, then fried in a large wok. I added extra veggies like red and green bell peppers and thin slices of fresh garlic. I also added pepper, no salt. It turned out great and my friends loved it. item not reviewed by moderator and published
Nice recipe! Very tasty! item not reviewed by moderator and published
I do stir fry's a lot. This basically had no flavor at all. Not a keeper! item not reviewed by moderator and published
I was skeptical since I am not the best cook. Used only olive oil, 2 tsps, no sesame oil. I used only broccoli, onion and a green pepper since it was spur of the moment I was out of everything else. No hoisin sauce so used an alternative. It is 2 tsp soy sauce, 2 tsp worcestershire sauce, 1/4 tsp ground ginger and 1/4 cup barbecue sauce mixed. I also added tri-mix for seasonings at each step. It is equal parts salt, pepper and garlic powder that we mix at home. ate it over brown rice. My husband is an excellent cook that can throw strangest ingredients together and it tastes wonderful.. He liked it enough that he went back for seconds. Thumbs up!! item not reviewed by moderator and published
It was a great recipe but use it as a base to build upon. I could not find for the life of me an excellent chicken stir fry recipe so I ended up with this one because I had all the ingredients. This one needs a bit more tweaking. It was not salty enough. I fried the chicken in the oils but added powdered onion and the ginger to it because we don't like the texture of onion but enjoy its taste. Then I fried the veggies with a bit of garlic (I'm adding 3 cloves as opposed to 1 next time). I am surprised a Stir Fry recipe did not ask for garlic, btw. I also had to add more oil since the chicken soaked it all up. I didn't use the veggies the recipe called for, I used sugar snap peas, bean sprouts and broccoli, since my tots eat those. I then poured the rest of the sauce ingredients and noticed that it needs about 1/2 a cup or more of soy sauce to not be so bland. *Sigh* I will still keep it, but again, I WILL add more soy sauce and therefore more cornstarch. item not reviewed by moderator and published
Delicious! This is a great recipe that is very easy to make. item not reviewed by moderator and published
I only used a little bit of sause and added more soy sauce it was easy to make and great tasting item not reviewed by moderator and published
It is a good recipe! Food come out GREAT! One thing I did change around is the chicken broth, instead I used orange juice. It was my first time ever tasting the hoisin sauce and it is a very grounded sauce/rich/bold in flavor. I wanted something that could mask a little bit of that taste and orange juice gives it a slight tang to compliment the hoisin sauce, it doesn't over power it at all. GREAT RECIPE! You all should try it! item not reviewed by moderator and published
Came out really good after all the prep work is done. There is only two of us so there is enough for tomorrow night too. item not reviewed by moderator and published
My husband and I love stir fry's. Flavoring a dish like this I open my spice cabinet and the refrigerator to select what I want to add. One thing I did learn is, "Too much of anything IS too much" I use ALL 'Low Sodium' ingredients to control the amount of salt taste. I will season my stir fry on my own plate allowing others to do the same. I also tried using my crystallized ginger instead of powdered. Tastes great . item not reviewed by moderator and published

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Chicken Stir-Fry

Recipe courtesy of Tyler Florence