Chicken Stir Fry



The men in the family requested chicken stir fry for dinner a few days ago. When ever I think of Chicken Stir Fry I think of cooking with my roommates during my college years at Merrimack.  Chicken Stir Fry is  an affordable meal that can easily be stretched to feed a small army of people. It was a meal we prepared at least once per week for everyone in our apartment building!

Chicken Stir Fry

Rice Ingredients

3 cups water

3 tablespoon salted butter

3 cups white rice (brown rice may be substituted and cooked to your liking)


Chicken Stir Fry Ingredients

8-10 chicken tenders

2 tablespoons soy sauce

2 heaping tablespoons cornstarch

1/4 cup warm water

6 tablespoons chili oil

3 tablespoons pure sesame oil

1 red pepper; cut into bite-size pieces

1 orange pepper; cut into bite-size pieces

6 scallions; White parts diced; green parts reserve

2 cloves garlic; thinly sliced

1/2  teaspoon freshly ground pepper

3 cups fresh snow peas

1 large can pineapple  rings with juices; cut into pieces

Sauce Ingredients

3 tablespoons fish sauce

2 heaping tablespoons ketchup

1/2 cup water

1 teaspoon chili paste

1 tablespoon rice vinegar

3 heaping tablespoons dark brown sugar

3 garlic cloves; roughly chopped

1 tablespoon ground Ginger

reserved chicken marinade


1 bring 3 cups water and 3 tablespoons unsalted butter to rolling boil; add dried white rice; stir; cover pan tightly with lid and turn off heat

2 Combine soy sauce and cornstarch in Ziploc bag; shake and mix well until light brown marinade mixture comes together; add chicken tender pieces to bag; seal bag; refrigerate at least one hour


3 combine 3 tablespoons chili oil and sesame oil in large fry pan; heat over high setting


4 add chicken tenders; cook 3 minutes; (reserve marinade in a Ziploc bag) turn chicken tender pieces; cook additional 3 minutes; remove chicken from pan; cut into bite-size pieces


5 in small mini chopper combine all sauce ingredients; add reserved leftover marinade from Ziploc bag; Blend well; reserve


5 add 3 tablespoons chili oil; peppers, white scallion pieces, garlic slices and freshly ground pepper to fry pan sauté four minutes


6 add reserved sauce to pan; mix well; cook four minutes; scrape ingredients from bottom of pan with metal spatula if necessary


7 add snow peas, pineapple and pineapple juices to pan; mix well; continue to scrape bottom of pan loosening any ingredients; cook four minutes over high heat



8 arrange cooked rice in large serving bowl; top with stir fry mixture


9 roughly chop reserved green parts of scallions and sprinkle over top of stir fry; serve


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9 Responses to Chicken Stir Fry

  1. saint707 says:

    My mouth is watering just looking at your pictures. I love the recipes and ingredients you use. Even though I have your cookbook and love reading through it (it is enjoyable even for non cooks lol), I love seeing your recipes here everyday too. What a joyful cook you are!

  2. OMG, that looks so yummy, be right over

  3. Looks fantastic. Glad to see you use the term, “scallions”. I grew up knowing them as scallions, not green onions.

  4. Jenn Cullen says:

    YUM!! Always looking for a new chicken stir-fry recipe, will definitely try this one next week!!

  5. Anonymous says:

    I came home from work and was lucky Felicia said mom come and eat this stir fry. It was delicious. So glad I leave two houses from her. It does have it’s perks LOL

  6. Dave Moore says:

    Oh boy does that look good :-) Brings a whole new meaning to Neighbor – Saw this in the paper thought you may like also…The fringe benefits of being in the military is make the best of where you are at and enjoy the customs and and DID SAY FOOD? Who said a way to a mans heart is through his stomach? :-)

  7. Liz says:

    Made this delicious dish last night…..a bit of work but Worth It!! Thanks for the recipe!

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