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+ servings

Stir-Fried Chicken

Tamara Andersen
If your pantry is well-stocked, you can probably throw together a delicious stir-fry in less time than it takes to get pizza delivered. Try this full-of-flavor combination of chicken and vegetables over brown or white rice!
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Dishes
Cuisine Asian
Servings 4 servings


  • 1 tbsp. canola vegetable, or peanut oil
  • 2 tsp. sesame oil
  • 1 lb. chicken breast trimmed of fat, and sliced thin
  • 1 tbsp. grated fresh ginger
  • 3 cloves garlic minced (or 1 tsp. from a jar)
  • 2 bell peppers cut in bite-sized pieces
  • 16 ounces green beans rinsed, and trimmed if necessary

For sauce:

  • ½ cup chicken stock
  • 1 tsp. sesame oil
  • 2 tsp. sriracha sauce more or less to taste; it's hot!
  • 1 tbsp. thick soy sauce*
  • cup rice wine
  • 1 tbsp. cornstarch

To finish:

  • 3 green onions chopped
  • 4 tsp. sesame seeds toasted
  • Rice I cook ¼ cup rice per serving



  • Start rice.
  • Thin slice the trimmed chicken breast. Set aside.
  • Grate ginger (I remove skin from frozen ginger, and grate using a microplane.)
  • Mince garlic.
  • Remove stem ends, and ribs from bell peppers. Slice into bite-sized pieces.
  • Trim green beans if necessary. Blanch quickly in salted, boiling water - 3 to 4 minutes. Rinse to cool. Set aside.
  • Chop green onions and toast sesame seeds for garnish. Set aside.
  • Combine sauce ingredients in a medium prep bowl. Whisk to combine.


  • Heat wok over high heat with vent hood on. Add oils. When oil is hot, add chicken. Stir to coat the chicken with oil. Add ginger and garlic; stir-fry until it is cooked through, being careful to not burn it. Remove from wok and set aside.
  • If wok is dry, add a few more drops of oil. Add the green beans and bell peppers. Stir-fry 3-4 minutes - until crisp tender.
  • Add chicken back into the wok. Stir to combine. Lower heat to medium, and add combined sauce ingredients. Bring to a boil to allow sauce to thicken. When sauce is thickened, taste for seasoning. At this time, you can add a bit more sriracha (for more heat), more stock (if it's too thick), or a bit of "regular" soy sauce (if it needs a bit more salt). Turn off the heat.
  • Serve stir-fry over rice and garnish with 1 tsp. toasted sesame seeds and ¼ of the green onions as desired.
Keyword quick chicken stir fry, stir-fried chicken teriyaki
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