Easy Chicken Stir Fry Recipe With Rice
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10/08/2012
I made the marinade for the chicken according to recipe. Instead of the vegetables called for, I used a bag of frozen stir fry vegetables because that is what I had on hand. I cooked it as directed. The chicken was tender and the sauce was very flavorful. We loved it and this will be my new chicken stir-fry recipe. Thank you.
07/02/2012
this was decent. I liked it but it needed a little more asian flavor to it for my liking. It was not bad though!
08/29/2012
Really great recipe! I added snap peas because I love them. I also added some hot oil to give it a little more kick. (We like spicy stuff!) Will make this again.
02/23/2015
I doubled this recipe because I wanted to have it for the entire week. Here are the changes I made: Any recipe with soy sauce you must taste before you incorporate the rest of your ingredients. Having cooked w/ soy sauce before I knew 2/3c would be too much for me but maybe it works for others. Even in doubling the recipe, I only used "1/4" c of low sodium soy sauce. (Keep in mind, if you use terriyaki sauce, it has soy sauce in it so don't use both!). Sesame seed oil is what gives most oriental dishes it's flavor but used sparingly. A little goes a long way and it has a strong flavor. Brown your chicken first in the oil and then marinate it. You will still get all the flavor when you pour the marinade you made in the pot w/ the veggies & chicken. For my marinade, I used 1/2c brown sugar, 1/4c soy sauce, 1/2c sweet & sour sauce, 1/4 rice wine vinegar, tbsp ginger, 2 tbsp minced garlic, 1/4c green onions, 3 tbsp red pepper flakes. Take browned chicken & put in a ziplock & pour the marinade over it. Place in the fridge for 10-15 minutes. I used thawed frozen veggies & only sautéed them in the sesame oil 3-5 min so they wouldn't get soggy during the cooking time w/ the chicken. I also used brown rice and all came out great!
02/11/2013
I think you need to highlight to people not used to cooking with soy sauce, that they need to use a Dark Chinese Soy which is a lot less saltier than a Japanese soy or a light soy sauce :)
01/22/2013
We couldn't eat this dish. Total salt overload due to the amount of soy sauce this recipe calls for. Be cautious! I thought it was odd that I used 3/4 of my new bottle of soy sauce. Chefs beware.....unless you absolutely love lots of salt!
03/26/2014
This deserves 5 stars. The sauce mixture is salty, spicy and sweet, exactly what I was hoping for. For those of you complaining about the level of saltiness - marinate the chicken in a portion of the liquid, just enough to cover it. Reserve the remainder of the sauce and add at the end, a little bit by little bit, tasting as you go. I don't understand why people blame the recipe for being overpoweringly salty, at the end of the day, you're the one cooking! Any good chef knows they must taste as they go. Wasn't too salty at all for us.
09/13/2012
This was good. But I made a few mods to suit my personal taste and local availability, For veggies I used mushrooms, broccoli, red peppers and added some sweetcorn kernels at the very end. It made a very colourful (red, green, yellow) dish. Also used a grated chilli rather than garlic in the marinade, and served with noodles not rice I found that (since I like my vegetable reasonably crispy) I did not need the last 5-7 minutes cooking. Just stir fried the chicken in step 4, then added the veggies back for 30 secs to heat through.
12/02/2015
This was great, but I changed everything about it. Instead of chicken, I used ribeye steaks. I swapped out the soy sauce for A-1 steak sauce. And instead of the veggies, I made baked potatoes. Come to think of it, it turned out to be steak and baked potatoes. But it was delicious, 5 stars!! Just kidding, I followed the recipe exactly. It was excellent, thank you!
09/12/2012
I thought it was delicious. but to satisfy my preferences i made a few adjustments. added fresh cilantro, snow peas, mushrooms, and some store bought stir fry sauce in addition to the homemade so that there is more "juice" to put on the rice. I also think next time i'm going to put a pinch of wasabi to give it a little kick! :) this is the first successful stir fry i've made and i'm looking forward to making it again. Thank you!
08/28/2012
This was a very tastey recipe. To give it additional pizazz add freshly chopped cilantro (1 Tablespoon per serving) and chopped cashews (2 Tablespoons per serving).
08/27/2013
WAY tooooo salty if using the 2/3 cup soy sauce that recipe calls for. I used 1/4 cup of reduced sodium soy sauce to marinate 2 chicken breasts and that was plenty. Everything else I kept the same. The dish turned out decent.
01/10/2013
Just tried it last night. Was easy to prepare and the whole family loved it. Tasted like it would if we ordered out. I put my own spin on it and took out the peppers and added mushrooms and zuchini to the mix. It was a great meal.
01/17/2013
Excellent!!! Even though I was forced to use Teryaki Sauce....as I did not have Soy Sauce! I went to get the Soy and it was not there..... my mind quickly processed the obvious issues then on to possibilities.... There Teryaki was VERY good and I plan to rewrite the recipe for a chicken teryaki!
01/09/2013
My 10 and 8 year old boys loved it!
08/03/2014
Fabulous!!!! I am by no means an experienced cook and chose this recipe because of the ingredients and ease of preparation. Followed the recipe to the "T" and I have never had stir fry this good at home or in a restaurant. Friends and family love it. Have made it several times since, changing ingredients slightly depending on available ingredients (adding peanut butter to tonight's version). Fast becoming a "go to" recipe for me.
02/05/2013
Loved this! I used mushrooms, snow peas, red and green bell pepper and onions and I thought it was perfect. I did do 1/3 c. Chicken broth and 1/3 c. Soy sauce, since someone said it was too salty with all the soy sauce, but I bet chicken broth has a lot of salt too. Either way, I loved the garlicky sauce and it just tasted yummy to me. My kids complain about their mouths being on fire so I just did a couple of dashes of crushed red pepper....next time I will do more....it wasn't spicy at all.
01/07/2013
I used bagged stir fry veggies and my soy sauce substitute. Of course, I don't keep sesame oil on hand, so I used coconut oil. Love, love, love how quickly and easily this comes together and it is mighty tasty!
08/20/2012
Great recipe! Was looking for easy meal for the ingredients I had at home. Found this and cooked same night. Family loved it! Didn't have cornstarch - had to omit. Still came out great!
08/20/2012
A Keeper for sure! Very authentic taste. Will make it again and again.
09/20/2014
I had to substitute fresh ginger for ground and I used red, yellow and orange bell peppers. I didn't have any green pepper. I may have awarded a higher star count if I had had fresh ginger; unsure. I found it too salty and not quite enough sweet. I did add another 1/4 cup of brown sugar at the end and mixed it in to dampen the salty taste a bit. I believe maybe a low sodium soya sauce would be better. I would also consider marinating for longer to give more flavour to the chicken. However, my husband did love it! So 3 stars at least! :)
11/09/2013
Do NOT add 2/3rds of a cup of soy sauce to this recipe, it's insanely salty!! I thought it was just for the marinade, but even then I felt strange pouring half a bottle of soy sauce on the chicken. I decided to add the chicken to the pan without the rest of the marinade, and then add the veggies. Even without the 1/2 cup of marinade that was left, it was really salty. I can't imagine if I had added all that sauce. I added 1/2 cup of boiling water instead. All the garlic and ginger was left floating in the unused marinade. I wouldn't make this again, even the way I made it. Way too much work for a bad sauce.
03/02/2015
No Chinese food I've ever had, even if its dark brown, taste like its main ingredient is soy sauce. 2/3 cup soy sauce? Really. You have to he kiddng me.
02/07/2013
Usually I tweak recipes even before I try them and they turn out great but decided to follow this excatly. When measuring out the soy sauce I believed it looked like a lot but used the 2/3 cups anyway. Bad idea! The most salty food I've ever eaten. I tasted nothing else except soy sauce. My family downed it because they were hungry.
05/13/2015
My go to recipe for stirfry! Works well with beef or chicken. I add a can of coconut milk at the end. So delicious!! Always get asked for the recipe!!
03/30/2013
I made this this evening. It was very salty. I think next time I am going to use a low sodium soy sauce, or try teriyaki sauce.
01/14/2013
We really loved this recipe. I'm a young cook and this was a simple recipe for me to wrestle. We added mushrooms because we enjoy them. The only criticism I have is perhaps there was /just/ a little too much ginger for our taste. I look forward to making this again!
04/30/2015
The sauce is so flavourful! Just be sure to use a low sodium soya sauce or it may be too salty. I added my favourite veggies of cauliflower, red and green pepper, mushroom, broccoli and water chestnuts. Have made it using asparagus as well! I also like to throw in some sunflower seeds at the end and I serve with basmati rice! This recipe is a keeper in my house!
08/19/2014
I absolutely love the marinade! I read some people found it to be too salty, but I added a ton of more vegetables and it was just right! As another reviewer wrote, it will only have as much soy sauce in it as you put in it! Add to taste. I did not have cornstarch, so I didn't add that in, and it was still awesome. I also added snap peas and red bell peppers, just because I love them so much. This recipe is a wonderful template for stir fry.
07/29/2014
WAY too salty. All I could taste was soy sauce! Would not recommend.
09/29/2014
I made it just as written and it was sensational! Restaurant quality! Definitely modify the ingredients for your own taste but for us this was just about as perfect as it gets! Wish I could give it more stars! And the fact that it is gluten free and dairy free is a bonus!
05/02/2013
Had this recipe for dinner...WAY TOO MUCH SALT! I should have followed my instinct when mixing the sauce that called for 2/3 cup of soy sauce. Could barely eat it and I drained the leftovers to hopefully finish for lunch tomorrow. I would not recommend this recipe!
12/29/2014
This is my go-to recipe for chicken stir-fry. It is easy to fix, contains ingredients many people will already have in pantry/fridge, and is easily adaptable to accommodate a variety of taste preferences. It's good just as written. Suggestions: if you want it saucier, then increase the marinade ingredients by 50%, if you want to use bottled minced garlic and bottled chopped ginger that works just as well as the fresh stuff, and if you have spice-averse eaters (kids), then cutting the pepper in half or not including it does not detract much. Oh yes, using low sodium soy sauce in lieu of regular soy works fine.
03/26/2013
I did not care for this recipe. It was much too salty.
09/20/2014
I wasn't aware that there was a variety of soy sauces available. Now I know that this recipe needs a dark Chinese soy sauce (as opposed to the much saltier Japanese style). I had to add quadruple the amount of brown sugar to cut through the salt flavor. Otherwise good.
07/14/2013
Great flavor but WAY too salty... would be 100% better if made with low sodium soy sauce! The recipe as is was overpowering even for salt lovers.
04/14/2013
I marinated the chicken in the suggested marinade. I used water chestnuts, baby corn, snow peas, a head of broccoli, onion, carrots, mushrooms, a yellow and a orange pepper and shrimp. I used Trader Joe's stirfry sauce. made 4 large breasts and a bag of shrimp, lots of veggies and 3 1/2 cups of rice. just enough for 6 adults and 5 kids.
02/23/2014
Has become my go to when I don't know what else to make. Just be careful with the amount of soya sauce that the recipe calls for. Put less in and you can always add more to it later if you don't think it has enough.
12/30/2012
I thought this was great! My teenage boys had some friends over and everybody loved it!
08/18/2014
I absolutely LOVED this recipe! The sauce is super sweet and tangy...I skipped using the red pepper since I have a little one who doesn't do spicy. Definitely making this again and NEVER buying bagged/frozen veggie/sauce mixes.
09/10/2013
This stuff was AWESOME!!! My mouth was having a party as I ate it. Thank you for sharing!
11/25/2012
We like spicy, so added 1t of red pepper flakes, but next time I'll reduce the brown sugar .. a little too sweet for my taste. Very good and easy for a weeknight meal.
04/21/2015
Holy salty! It was good...ish. If I made it again I would use 1/3 cup the soy sauce and 1/3s something else. Chicken broth? I only used 1/2 a cup of soy sauce and it was too salty. My husband will like it, sometimes I think he burned his tastebuds off when he was a smoker.
03/15/2015
this was delicious! I added snap peas and bokchoy. I have been trying to find a recipe for stir fry with this kind of flavor. My whole family loved it.
01/10/2013
I followed the recipe as written and I'd give it 6 stars if I could! Thanks for the great recipe. It's now in my recipe box. karen
09/29/2014
This was delicious! My husband and dad, both of whom don't like meats mixed with veggies, loved this. I didn't have broccoli so added veggies I had in the frig. And it still worked tastefully.
06/16/2015
Very good! I did cut back on the soy sauce and substituted a little teriyaki sauce. I needed to double the portions for the sauce in order to have sufficient sauce to coat the vegetables in the final cooking. 4 stars for the recipe as written.
04/23/2013
This was good but WAY TOO Salty. Next time I will use half soy sauce and 1/2 low sodium chicken broth.
04/02/2015
Great recipe! Have made this twice already and was even better the second time! Better than going to a restaurant!
03/15/2015
Overall this was a really good recipe according to my family who is really into healthy eating. I used low sodium soy sauce, added red and yellow bell peppers, and used half of the amount of ground ginger (not fresh) because that's all I had. I marinated the chicken about 30 minutes and used a wok instead of a skillet.
01/14/2015
Was a satisfying dinner, but needs a little more spice I think is all.
03/17/2015
A basic stir fry that is fresh and tasty. Add oyster sauce and dry sherry for even more of the real deal taste. Keep your wok temperature hot and don't overcrowd.
01/03/2013
Made this tonight and it was wonderful! I used sugar snap peas, sprouts, baby corn and broccoli. I thought it might be too salty, but it wasn't. The sesame oil gave it a nice, nutty flavor.
03/13/2015
Followed the recipe exactly and it was amazing. Thanks so much for sharing this.
06/15/2015
Loved it! we used frozen stir fry veggies and it turned out great
05/28/2017
This was really good. I hate to say, but I had to make one slight change. People have commented how the sesame oil brings out the flavor. That might be true, but it you are allergic to nuts you have to change that up. I used a combo of a EVOO and butter and it turned out just wonderful. I gave it a four because if your cooking for guests some people might not even realize that sesame is a nut.
03/14/2015
I made this today for supper and everyone LOVED IT! Thank you very much for sharing this. I would not change a thing. Next time I will add more veggies with a different variation just in case I do not have the ones listed in recipe. Very tasty!
11/18/2013
I LOVED this recipe! So easy, and the perfect combo of a little heat and a little sweet. I used chicken tenders instead of the chicken breasts and a bag of frozen stir fry veggies since I didn't have fresh on hand and low-sodium soy sauce. Served it over a little bit of pasta (was out of rice too!) and there was nothing left. Great quick dinner the whole family loved - I will make this again and again!
03/08/2013
So good! My daughter loved it!
03/27/2015
I didnt use onions.
06/09/2015
Great stir fry. Easy to follow instructions. This is a go to staple for dinner and when I need some veggies. Love, love, love this recipe!
02/19/2013
SOOOOO GOOOD it tasted just like beef and broccoli at a Chinese restaurant!(except it was chicken) This will be in my list of regulars! Loved it
02/11/2013
Delicious, A good solid dish! Easy to prepare and tasty. I used Bok Choy, green and yellow pepper and onion and it created a delicate Asian flavored dish.
03/10/2013
THis took me forever to make. I thought it tasted decent, but a little bland. Also, very vegetble heavy if you follow these directions.
03/11/2015
Absolutely loved it! do yourself a favor and fix it exactly how they intended it to be.
04/06/2015
This is delicious and so easy to make. I cut the chicken the night before and marinate it in the sauce overnight to save on time. I use broccoli, green pepper, and a can of baby corn and it's aways a favorite dish for my boyfriend and all of our friends! I've made this for parties and got rave reviews. This was my first recipe that I tried off this site and is one of my favorites.
09/29/2014
For the reviewers concerned about it being overly salty, try low sodium soy sauce. It really helps cut down on the saltiness of the marinade. I varied the veggies, using red pepper, edamame, scallions (instead of onion) and celery. Yummy!
10/08/2014
This turned out great! I got a little crazy on the veggies and added snow peas, baby corn, bean sprouts and an extra green pepper so I made 1.5x the sauce to accommodate my giant pot of food. Served with edamame and potstickers! Yum!
05/02/2017
This was awesome. Chicken and veggies-- how can you go wrong? I made my own marinade by going through the fridge and the cupboard and putting in a little of this and that, but this recipe did encourage me to add ginger, which I did. Got a pack of stir fry veggies at the supermarket! So I started by cooking the chicken in the wok first, and then added veggies and covered the wok to cook for about seven minutes. It left the veggies a little crunchy, and it was perfect! Will make again. My husband loved it too.
05/14/2018
This was a very easy recipe to follow and the flavor is outstanding. I added mushrooms and bamboo shoots
11/09/2013
Great basic stir-fry recipe for simplicity and flavor. Have used a variety of vegetables in this recipe depending on what's in the fridge and what we're in the mood for.
08/25/2014
Few modifications... Less soy sauce for sure. I used honey instead of brown sugar, added some cilantro, and used rice noodles instead of rice. It's a good starting point, though!
09/16/2016
I agree with others that it's best made with low-sodium soy sauce. The whole fmaily loved it!
05/29/2013
My husband and I both really liked this and I will make it again. I followed the recipe with the exception I had to use ground ginger 1/4 tsp) vs real ginger. It was a bit too salty so I may try to reduce the soy sauce next time or use lower sodium soy sauce, if for anything, health purposes.
01/06/2014
followed this recipe exactly and we both loved every bit of it! This is the only stir fry recipe for us from now on:) It's Monday after 2 weeks of Christmas break and it's a snow day! Tomorrow too! Subzero temps! love them!
09/29/2014
Good stuff! You definitely need both teaspoons of sesame oil but why list it twice?
12/10/2014
truly a family favorite!
02/21/2017
I love this recipe. Very easy and I use it for every time I make stir fry! Here is how I modified: 1. I use stir fry vegetables from Trader Joe's (so much easier). 2. When I add back the vegetables with the sauce, I also add about 3/4 cup of low sodium chicken broth. Makes the sauce taste so good and gives more sauce to our liking. 3. I added 1/2 teas of Chinese four spice -- gives it added kick. 4. I use gluten free, low sodium soy sauce. My husband is my food critic and loves it!
03/25/2015
This was okay, but seemed to have that pasty aftertaste you get from too much cornstarch....would probably cut that back to 2 tsp if I make it again. Didn't fry the chicken, etc., but chopped up the breast from a leftover roast chicken from the deli. Steamed a bag of stir fry veggies with additional chopped green onion and subbed red pepper for green. For presentation, I spooned the sauce over the Jasmine rice and placed the veggie chicken mixture on top. Kids said it was good and ate it without me pestering them to eat their veggies....that is a success in my house...LOL! With the modifications mentioned here I would bump my rating to a 4...easy, quick & nutritious recipe that would be much improved with the reduction of the "pasty" cornstarch taste.
06/14/2013
This came out really good. I added snow peas from my garden and used pork instead of chicken because its what I had on hand. And at the end I added some hoisin paste for a bit more flavor, otherwise I stuck to the marinade recipe and husband & I both enjoyed it.
07/30/2013
Made this and Best Egg Rolls (from this site) for a dinner party of 12 and everyone loved it! I used low sodium soy and extra veggies. Use fresh ginger - it makes all the difference! Thanks for sharing a great dish!
12/19/2012
I am so glad I found this recipe, because it is like getting great take-out from my favorite Chinese restaurant. Like other people mentioned, I also varied with other veggies, using what I already had, but I stuck to the recipe for the sauce and the chicken. Wow! You need to do a movie theme night with this one- watch a good Asian movie.
08/08/2012
Very good!
07/29/2014
Great simple recipe -very tasty!
10/27/2013
This was really good and simple. You can definitely play around with the veggies and meat. The sauce is really good.
03/18/2013
My family loved this chicken stir fry. My teens said that they'd want it again. I didn't have all of the vegetables listed so I cleaned our the fridge. I used broccoli, yellow squash, carrots, frozen chopped onion that I had, and a handful of frozen green beans. I used 2 boiled bags of success Jasmine rice that I happened to have. I didn't have fresh ginger, so I sprinkled some ground ginger in the marinade. It was so easy for a yummy weeknight meal. I will definitly make it again!
10/03/2014
followed recipe exactly. Everyone really liked it. You could substitute pork for the chicken!! will make often. I have now made this several times and I don't marinade the chicken anymore. I just add the liquid when I add the chicken back to the wok. This way there is more liquid to spoon over each plate when serving. Any veggies you like would work, this time i used frozen green beans instead of broccoli!!! YUM
04/06/2013
I made this because I had all the ingridents on hand. I was worried becuase some said how salty it was, but I just added some water to my sauce to dilute the soy a little. I had chicken diced and cooked already so I just added it to the sauce and let it sit while I chopped and cooked the veggies. I added the chicken and sauce directly to the vegatables after about 5 minutes. I then made the rice that took about 15 mintues which gave the vegatables time to cook and the chicken time to heat up. It was a quick and delicous dinner.
11/22/2012
Awesome used cilantro, snap peas yummy... even my 3yr old grandson loved it
09/30/2014
Really good! The only thing I did different was use a pork tenderloin that I had leftover and I used a stir fry frozen veggie mix to save time. Really good flavor!!
10/01/2014
My bf and I love this recipe will diff be making this again. :)
05/13/2013
Simple and delicious! I was tempted to use ground ginger bc I have never used fresh. I didn't and I am so glad. It wouldn't have been the same! I subbed frozen sugar snap stirfry veggies, but other than that followed directions to a T. Everyone loved it, and I will make it often. Thanks!!
10/07/2013
This recipe was very tasty, i omitted the sugar but followed everything else. the only complaint tis it was extremely salty. I will make this again with low sodium soy sauce.
02/23/2015
This was a fast and tasty stir fry. I had to throw in ground ginger in place of fresh (I didn't realize I had no fresh left). For my vegetables, I used a mix of broccoli, carrots, and corn. This was just a bit on the overly salty side for us, next time I would replace 1/3 - 1/2 of the soy sauce with chicken stock or something similar. Even with it being a little too salty, we enjoyed this.
08/27/2014
delicious! Both my kids loved it too!
05/27/2014
This recipe was easy and delicious! I followed the recipe to the T using low sodium soy sauce. I also added green beans and shrimp for a little added veggies and flavor. I ate without rice or noodles, trying to cut carbs. Thanks for sharing.
07/09/2014
Way too salty and not enough Asian flavouring.
10/29/2013
Loved this, and so did my husband. Made it almost exactly as the recipe stated, except different vegs, because of what I had on hand.
02/09/2016
Too salty for us.
Source: https://www.allrecipes.com/recipe/223382/chicken-stir-fry/
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