Go Back
+ servings
Print Recipe
4.67 from 3 votes

Chicken Stir Fry

Chicken Stir Fry in a Light and Sweet Sauce!
Prep Time20 mins
Cook Time20 mins
0 mins
Total Time40 mins
Course: Main Course
Cuisine: Chinese
Keyword: Chicken, Stir Fry, Blanching, Wok, Rice, Vegetables, Soy Sauce
Servings: 4


  • 1 lb Chicken Strips thinly sliced Wegmans sells these pre-cut and organic!
  • 2 Tbs Canola Oil
  • 1/4 C Soy Sauce I Use Gluten Free
  • 1 Tbs Rice Vinegar
  • 2 tsp Chili Garlic Sauce Add more if you want to spice it up!
  • 3 Tbs Brown Sugar packed
  • 1 Tbs Water
  • 1 Tbs Corn Starch


  • Cut-up desired Vegetables. I used Sugar Snap Peas, Broccoli, And Carrots. If pressed for time purchase pre-cut veggies. Blanching can even be done the morning of or the day before.
  • Blanch Vegetables 2-4 minutes depending on how thick they are cut.
  • While Vegetables are boiling, prepare the sauce by thoroughly mixing the soy sauce, rice vinegar, chili garlic sauce, brown sugar, and water
  • Heat a wok or saute pan on medium-high heat. Add oil
  • Add chicken and stir fry until cooked
  • Blend in the blanched vegetables and the sauce
  • Serve this delicious Chicken Stir Fry over Rice