ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Quick Chicken Stir-fry

Prep time 20 mins
Stand time 30 mins
Cook time 10 mins
Yield Makes 4 to 6 servings


  • 4 PILGRIM'S PRIDE Boneless, Skinless Chicken Breast Halves
  • 1 (14-oz.) can reduced-sodium chicken broth
  • 2 tablespoons lite soy sauce
  • 1 to 2 Tbsp. chili-garlic paste
  • 2 tablespoons cornstarch
  • 1 tablespoon brown sugar
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons vegetable oil
  • 2 cups packaged matchstick carrots
  • 1 red bell pepper, cut into slices
  • 1 green bell pepper, cut into slices
  • 2 green onions, sliced
  • Hot cooked rice

How to Make It

  1. Cut chicken into 1/4-inch-thick strips; place in a shallow dish.

  2. Whisk together chicken broth and next 5 ingredients in a small bowl. Pour half of broth mixture over chicken, reserving remaining broth mixture. Turn chicken to coat, and let stand 30 minutes.

  3. Heat 2 Tbsp. oil in a wok or large skillet over medium-high heat 2 minutes. Remove chicken from marinade, discarding marinade. Add chicken to wok, and stir-fry 3 to 5 minutes or until lightly browned. Add carrots, bell peppers, and green onions, and stir-fry 3 to 4 minutes. Add reserved broth mixture, and cook 1 minute or until thickened. Serve over hot cooked rice.