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Quick Chicken Stir-fry

Quick Chicken Stir-fry

Southern Living SEPTEMBER 2006

  • Yield: Makes 4 to 6 servings
  • Cook time:10 Minutes
  • Prep time:20 Minutes
  • Stand:30 Minutes


  • 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


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.


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Quick Chicken Stir-fry recipe