Easy Chicken Stir Fry (#2119)

Stir Fries Chinese Poultry Main
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  • 1 bunch Broccoli Florets
  • 1 Sweet Red Bell Peppers
  • 2 large Scallions, Spring Or Green Onions
  • 3 Chicken Breasts halves
  • 1/2 cup Chicken Broth
  • 2 tablespoons Tamari Soy Sauce
  • 1 Tbsp Cornstarch
  • 1 Tbsp Oyster Sauce
  • 1 Tbsp Sherry dry
  • 1 tsp Sesame Oil
  • 1/4 tsp Thai Chili Paste
  • 2 tablespoons Vegetable Oil
  • 2 Garlic Cloves minced
  • 1 Tbsp Ginger Root minced
  • 1/4 cup Cashew Nuts optional


  1. Substitute: 1/2 red and 1/2 yellow peppers for the sweet pepper ingredient.
  2. Hot pepper sauce (dash) may be used instead of chili paste.
  3. Divide chicken stock and vegetable oil in halves for seperate uses.
  4. Cut broccoli into florets; peel and cut stalks on diagonal into 1/4 inch thick slices. Cut pepper(s) into 1-inch squares.
  5. Cut green onions in half lengthwise; cut on diagonal into 2-inch pieces.
  6. Cut chicken into thin strips.
  7. Set aside separately.
  8. Whisk together 1/4 cup of the chicken stock, soy sauce, set aside.
  9. Heat wok or deep skillet over high heat.
  10. Add 1 tablespoon vegetable oil; heat for 30 seconds, swirling to coat pan.
  11. Stir-fry half the chicken for 3 to 4 minutes or until no longer pink inside; remove and set aside.
  12. Repeat with remaining chicken, adding some of the remaining oil if necessary.
  13. Add to reserved chicken.
  14. Add remaining oil to wok.
  15. Stir-fry garlic and ginger for 10 seconds or until fragrant.
  16. Add broccoli and pepper(s); stir-fry for 1 minute.
  17. Add onions; stir-fry for 30 seconds.
  18. Pour in remaining stock; cover and steam; stirring once, for 2 minutes or until broccoli is tender crisp.
  19. Stir chicken back into wok; push to side of pan.
  20. Pour soy mixture into centre of wok; cook, stirring, for 1 to 2 minutes or until thickened.
  21. Stir chicken mixture into sauce until coated.
  22. Sprinkle with cashew nuts.
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