Chicken Stir-Fry

I’m officially putting out an all points bulletin.

I’m looking for a simple and delicious stir-fry recipe. One that will work for beef, chicken, pork or shrimp. One that I can put in my database as my “go-to”. One that will work with about any kind of vegetable on hand. One that has soy sauce, ginger … you know, your run of the mill ingredients that make up the perfect combination for a flavorful winning recipe.

The recipe I’m posting today…isn’t it.  This is very good, but not “it”.

I’m sure that many of you have just what I’m looking for, so please share your best version with a recipe-deprived stir-fryer wannabe here in Colorado.  Better yet, if you’ve blogged about it, please post the link in your comment.

When I try to use common sense and hit the refrigerator door hauling out soy sauce, sesame oil, hoisin, etc., I’m just not intuitively coming up with the right mix. As you can imagine, Google returned about a million options.

I settled on this recipe from Food Network. It notates prep and cook time to equal less than 30 minutes. It took me over an hour from start to carrying plates to the dinner table. I’ll save this one for a weekend meal.

I think what caught my eye was the sherry, the cornstarch and the dark sesame oil. I’ve left the prep time as they instructed.  Let’s take a look.

Chicken Stir-Fry
Prep time
Cook time
Total time
Serves: 4
  • Marinate the chicken while you prepare the rest of the ingredients
  • 1 pound chicken breast (about 2 breasts), cubed
  • 3 scallions, whites only, thinly sliced on an angle
  • 2 cloves garlic, minced
  • 1-inch piece peeled fresh ginger, minced
  • 1 tablespoon soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon, plus 1 teaspoon cornstarch
  • 1¼ teaspoons salt
  • 1 tablespoon dry sherry
  • 1 tablespoon dark sesame oil
  • About ⅓ cup water
  • 3 tablespoons vegetable oil
  • 5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
  • ¾ to 1 teaspoon red chili flakes, optional
  • 1 tablespoon hoisin sauce
  • Garnish: toasted sesame seeds, optional
  • Serving suggestion: Jasmine rice
  1. In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with ⅓ cup water.
  2. Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with ¼ teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
  3. Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and chili flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.

Chicken and Broccoli Stir-fry…It’s What’s for a Weekend Dinner.

On this day..

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  1. says

    Was there writing with this post? All I see is the recipe and big open area where you would think writing might be???

  2. says

    My husband is the stir-fly king and I’m the prep chef when it comes to Chinese food. We like ginger and the dark sesame oil somewhere in the ingredients as you do. Your presentation, as always, is spectacular Lea Ann and what a pretty plate!

    Since I’m the prep chef, it is my job to make the marinade and the sauce, in addition to preparing the other ingredients. Our marinades for chicken always include egg whites and some of the same ingredients that are in the sauce, such as soy sauce & cornstarch. Our favorite marinade & sauce recipes come from a book we’ve had a long time and love so much I have a copy in both houses. Email me if you would like the name of it. My husband would love for me to narrow down the marinade and sauce to one recipe and maybe we all could figure it out together.

    Any chance you are coming east to the Tennessee blogger get-together? All of us would love to meet you. And I can assure you that can’t find nicer hosts or a prettier location anywhere. Pretty please…

  3. says

    I do not have a recipe to share – I always just wing it when I’m stir frying. (often very tasty, but not noteworthy). This recipe may not be “it” but it looks delicious and your photo is gorgeous. LOL at the prep and cook time. It would take longer than that, just to get out the ingredients to prep – surely a typo? :-)

    • Lea Ann says

      Well what help are you!?!?! :)

      You’ll be the first to know when I find a great recipe. I dunno about the typo, maybe those TV chefs are just really fast. :)

  4. says

    I don’t know if I can help, the recipe you’ve got there looks good to me.

    This is the “mother” sauce I’ve been using for kung pao-ish stir fries:

    I make up a batch of this and add a pound of whatever protein we’re hungry for, some pea pods, maybe some red bell peppers, and a handful of peanuts.

    It also works great as a shrimp marinade.

  5. says

    I usually alter my stir fry mix depending on using beef or chicken, I don’t use the same one for both. So I can’t be of help.

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