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Alban's Chicken Stir Fry


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  • SAUCE:
  • 1 tablespoon olive oil
  • 1 lb. chicken, boneless, skinned, washed and patted
  • 1/2 medium-sized red onion, peeled, ends removed, cute into bite-size pieces
  • 1/2 sweet red pepper, washed, cored, seeded, cut into bite-size pieces
  • 1 cup broccoli flowerets, washed, cut into bit side pieces
  • 1/2 cup mushrooms, cleaned, quartered
  • 1 6-ounce pkg frozen pea pods, defrosted or fresh pea pods, cleaned, strings removed
  • 1 8-ounce can slices water chestnuts, drained
  • 2 cups cooked plain white or brown rice, cooked according to pkg directions without added salt
  • 1/4 cup low-sodium soy sauce
  • 1 teaspoon brown sugar
  • 1/2 cup pineapple juice
  • 1/4 teaspoon ginger



Step 1

In a wok or large skillet over medium heat, heat oil. Add chicken pieces gradually and cook 1 minute. Add red onion, red pepper, broccoli, mushrooms, pea pods and water chestnuts and cook 2 more minutes.
Meanwhile, make sauce: In a small bowl mix together soy sauce, brown sugar, pineapple juice and ginger. Add to chicken/ vegetable mixture and cook 1 minute more.


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