Monday, April 13, 2020

Chicken Stir Fry For Around The World

We had not had stir-fry in a long time and with broccoli needing to be cooked, chicken in the freezer and another around-the-world dish opportunity, I went in search of a recipe.  I found Trish’s EasyChicken Stir Fry recipe at her Mom on Timeout site.  I adapted it a little for the ingredients we had on hand but you can click on the link for the original and more pics like this one.

Chicken Stir Fry Recipe  - Adapted from Mom On Timeout

1 lb boneless, skinless chicken tenders cut into 1 inch cubes
salt and pepper to taste
2 tbsp peanut oil divided
2 cups broccoli florets
1 green bell pepper cut into 1 inch pieces
1/2 cup sliced carrots
2 tsp minced ginger, (I used ¼ tsp ground)
2 garlic cloves minced

Stir Fry Sauce
1 tbsp corn starch
2 tbsp cold water
1/4 cup low sodium chicken broth
3 tbsp soy sauce
1/4 cup honey
1 tbsp toasted sesame oil
1/2 tsp crushed red pepper flakes

1. In a medium size bowl, whisk together corn starch and water. Add remaining sauce ingredients and whisk to combine. Set aside.
2. Add one tablespoon of oil to a large skillet or wok and heat over medium high heat.
3. Add chicken (in batches if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked through. Remove from skillet.
4. Reduce heat to medium and add remaining tablespoon of oil to the skillet.
5. Add carrots for a couple of minutes then broccoli & bell pepper and cook, stirring occasionally, just until crisp tender. Add ginger and garlic and cook for an additional minute.

6. Add chicken back into the skillet and stir to combine.
7. Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine.
8. Bring to a boil, stirring occasionally, and let boil for one minute.

9. Serve with rice.

Bev and Cindy thought it was delicious and Pat and I thought it was very good but it needed a little something – I believe it needed the fresh ginger that I didn't have and I should have added some of the red peppers flakes.  I would make it again but it did not become my go-to recipe.  Note in Trish's pic above how much prettier it is with the red and yellow peppers, but I had none and didn't want to risk a store trip.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.


4/7/20 event date


  1. It looks tasty!!! I be you're right that fresh ginger would make it extra special.

  2. This looks very tasty! Love stir fry and haven't made it in ages. We really look forward to mealtime these days!

  3. Larry, Stir Fry, something that we haven't considered yet! Thanks for the idea! Tonight we're having fresh baked yeast rolls with our chicken, thanks to ya'll...and especially Bev. Stay Safe and Take Care, Big Daddy Dave

  4. Looks good Yummy..You guys get much wind??? Deans are ok....we are ok don't know status of May 10th rally,will let you know..

  5. I wonder if there are any Chinese takeout near us. Hmmm.

  6. I love a good stir fry and the glaze on the meat and veggies looks great. I like to add a pinch of 5-spice seasoning. Do you have any of that? It's a strong flavor, so really .... just a pinch.


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