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Easy Chicken Stir Fry

Prep Time: Minutes
Cook Time: Minutes
Serves:4 servings

Nutritional Information

Try this recipe for a quick chicken stir fry that the whole family will love.


  • 1 bunch Broccoli
  • 1 Sweet Red Pepper
  • 2 large Green Onions
  • 3 Chicken Breast Halves
  • 1/2 cup Chicken Stock
  • 2 tbsp Soy Sauce
  • 1 tbsp Cornstarch
  • 1 tbsp Oyster Sauce
  • 1 tbsp Dry Sherry
  • 1 tsp Sesame Oil
  • 1/4 tsp Chili Paste
  • 2 tbsp Vegetable Oil
  • 2 Garlic Cloves (minced)
  • 1 tbsp Minced Ginger
  • 1/4 cup Cashew Nuts (optional)


  • 1. Substitute 1/2 red and 1/2 yellow peppers for the sweet pepper ingredient.
  • 2. Hot pepper sauce may be used instead of chili paste
  • 3. Divide chicken stock and vegetable oil in halves for seperate uses.
  • 4. Cut broccoli into florets; peel and cut stalks on diagonal into 1/4-inch thick slices. Cut pepper(s) into 1-inch squares. Cut green onions in half lengthwise; cut on diagonal into 2-inch pieces. Cut chicken into thin strips. Set aside separately.
  • 5. Whisk together 1/4 cup of the chicken stock, soy sauce, cornstarch, oyster sauce, sherry, sesame oil and chili paste; set aside.
  • 6. Heat wok or deep skillet over high heat. Add 1 TB vegetable oil; heat for 30 seconds, swirling to coat pan. Stir-fry half the chicken for 3 to 4 minutes or until no longer pink inside; remove and set aside. Repeat with remaining chicken, adding some of the remaining oil if necessary. Add to reserved chicken.
  • 7. Add remaining oil to wok. Stir-fry garlic and ginger for 10 seconds or until fragrant. Add broccoli and pepper(s); stir-fry for 1 minute. Add onions; stir-fry for 30 seconds. Pour in remaining stock; cover and steam; stirring once, for 2 minutes or until broccoli is tender crisp.
  • 8. Stir chicken back into wok; push to side of pan. Pour soy mixture into centre of wok; cook, stirring, for 1 to 2 minutes or until thickened. Stir chicken mixture into sauce until coated. Sprinkle with cashew nuts.

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