Stir-fry Chicken

Prepare boil-in-the-bag rice to round off the menu using this easy stir-fry.

Yield: Makes 2 servings
Recipe from Southern Living

More From Southern Living

Recipe Time

Cook Time:
Prep Time:


  • 1 small onion
  • 1/4 pound fresh green beans
  • 2 medium carrots
  • 1 stalk celery
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 2 skinned and boned chicken breast halves, cut into 1/8-inch strips
  • 3 tablespoons vegetable oil, divided
  • 1 garlic clove, minced
  • 1/2 cup chicken broth
  • 1 teaspoon cornstarch
  • 1/3 cup roasted cashews


  1. 1. Cut onion in half lengthwise; cut each half into 1/4-inch slices. Cut green beans into 1/2-inch pieces; cut carrots and celery into 1/8-inch slices. Set aside.
  2. 2. Stir together soy sauce and 1 tablespoon cornstarch. Add chicken, stirring to coat.
  3. 3. Heat 1 tablespoon oil in a large skillet; add chicken, and stir-fry 1 to 2 minutes. Remove chicken, and set aside.
  4. 4. Add remaining 2 tablespoons oil to skillet. Add vegetables and garlic; cook, covered, 1 minute, shaking skillet to keep vegetables from sticking. Uncover; cook, stirring constantly, 2 to 4 minutes.
  5. 5. Stir together broth and 1 teaspoon cornstarch. Add chicken and broth mixture to vegetables; stir until thickened. Stir in cashews.
  6. Stir-fry Beef: Substitute 1/2 pound top sirloin steak for chicken, and cut into 1/8-inch strips. Omit cashews.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Stir-fry Chicken Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy