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The marinated chicken is then added into the skillet with the spices.

Chicken Stir Fry

Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course


  • 1/4 cup of soy sauce
  • 1 cup of water
  • 1 teaspoon chicken bouillon
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons oil
  • 1 pound chicken breasts chopped into bite-size pieces
  • 2 tablespoons minced peeled fresh ginger
  • 3-4 cups vegetables
  • 2-3 cups rice cooked according to package directions


  • Cook the rice. Depending on how long it takes to get tender, you can prepare it before or during the rest of your cooking.
  • Mix together the water, soy sauce, sugar, bouillon, cornstarch, and oil in a medium bowl. Add the chicken, turning to coat. If you're making this a day or two in advance, place the marinade and chicken in a Zip-Loc bag and keep it in the fridge until you're ready to cook. Otherwise, marinade the chicken for at least 20 minutes before transferring it to the skillet.
  • In a large, heavy skillet or a wok, heat two tablespoons of cooking oil over medium-high heat. Sautee the garlic and ginger together in the skillet until they're lightly browned. You'll know they're cooked when their inviting aromas begin filling your kitchen.
  • Remove the chicken from the marinade and place it in the skillet with the spices. Don't throw the marinade away, though; you'll need it later. Cook the chicken for 2-3 minutes, stirring frequently. It should be slightly browned on the edges.
  • Transfer the chicken and herbs to a bowl and use a paper towel to wipe away any residue from the skillet.
  • Next, add another tablespoon of oil to the pan and allow it to get hot. Add the veggies and stir fry them until they're somewhat tender but still slightly crisp. For thicker, more fibrous vegetables, such as carrots and broccoli, cover them with a few tablespoons of water. Steaming them for a few minutes will help soften them up.
  • Put the chicken back in the skillet with the veggies and pour marinade over them. Bring the mixture to a boil, simmering for 2-3 minutes. Remove from heat and serve over rice. Ladle sauce over the stir fry to enhance the flavor.