Stirred, Not Shaken
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Stirred, Not Shaken

Chicken Stir Fry

It's simple and quick.
Prep Time10 mins
Cook Time25 mins
Course: Main Course
Cuisine: American, Chinese
Servings: 4


  • 2 tbsp + 1 tsp cooking oil, divided use
  • 1 cup broccoli florets
  • 1 cup sliced mushrooms white or baby bellas work great
  • 1 bell pepper, cored seeded, and sliced into strips
  • 1 medium red onion
  • 1 lb boneless, skinless chicken, cut into 1 inch pieces I typically use breasts, but dark meat is fine if that's your preference
  • 4 cloves garlic, minced
  • Salt and pepper to taste


  • 3/4 cup Chicken broth or veggie broth
  • 1 1/2 tsp Sugar
  • 3 tbsp Soy sauce I actually prefer to double this
  • 2 tsp Sesame oil
  • 2 tsp cornstarch


  • In a measuring cup, thoroughly dissolve the cornstarch into an equal amount of chicken broth.
  • In a medium bowl, whisk the cornstarch and broth mixture together with the sugar, soy sauce, sesame oil, and the rest of the broth. Set asice
  • Over medium high heat, heat 1 tsp of cooking oil in a large pan or wok.
  • Add the vegetables to the pan and stir to coat evenly.
  • Cook for 5-6 minutes or until veggies are tender, stirring occasionally.
  • Remove from heat. Transfer the veggies to a plate and cover with foil.
  • Wipe the pan or wok clean with a paper towel. Add the rest of the cooking oil and return to heat.
  • Add the chicken and stir to coat evenly. Add salt and pepper to taste.
  • Cook for 3-4 minutes per side, until the chicken begins to brown and is cooked through.
  • Lower to medium heat, add the garlic, stir, and cook for 30 seconds.
  • Return the veggies back to the pan.
  • Quickly whisk the sauce again (it will probably will have started separating) and pour it over the veggies and chicken)
  • Bring to a simmer, lower the heat, and let simmer for 1-2 minutes or until the sauce begins to thicken.
  • Serve immediately.


  • Obviously, this is most commonly served over steamed rice, but chow mein noodles may also suit your fancy. I often work in tandem with my child who makes fried rice at the same time.
  • If there's a vegetable you want more of, you can mix and match the, using partial cups. The point is to end up with around 4 cups of veggies.
  • This can easily go vegetarian/vegan. Replace the broth with veggie broth, replace the chicken with another cup of vegetables, and skip steps 6-9.
  • In my house, we typically double the recipe, using a total of 8-10 cups vegetables.
  • Suggested vegetable additions or replacements include snow peas, snap peas, baby corn, julienned carrots, water chestnuts, and Tien Tsin peppers.

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