35 chicken stir fry recipes

A quick, easy and delicious chicken-lettuce stir-fry is ideal for a busy week-night meal when served with rice.

Quick, easy and delicious! An ideal supper on a busy week day.

Chicken tenders stir-fried with a teriyaki vegetable kit and topped with crispy French fried onions. Three ingredients and 40 minutes for a semi-homemade weeknight win.

Stir-fried chicken and apples in a honey-curry glaze with raisins, celery, and parsley over rice. A sweet, spiced 20-minute weeknight dinner.

Chicken thighs stir-fried with broccoli and scallions in peanut oil, then finished with grated parmesan and whole wheat croutons. A quick East-meets-West dinner ready in 30 minutes.

Kung Pao chicken stir-fries marinated chicken with dried red chilies, bamboo shoots, and peanuts in a sweet, savory, slightly tangy sauce. Authentic Sichuan technique in 40 minutes.

This recipe deserves at least 5 star, it is that good. Made it for dinner last nigh. The sweet-sour sauce was a hit, perfectly balanced flavours and textures.

Looking to impress family or friends? Try this dish that is simple yet delicious.

Cantonese sweet and sour chicken stir-fry with snow peas, mandarin oranges, cashews, and fresh ginger. A quick wok dinner bursting with citrusy, tangy flavor in 40 minutes.

Quick chicken and walnut stir-fry with mushrooms, red bell pepper, and a glossy oyster-soy sauce. Light, fast, and full of crunch.

A scrumptious beef dish made with oyster sauce, rice wine and canned mushrooms.

Stir-fried chicken breast with angel hair pasta, snow peas, and carrots tossed in savory sauce and topped with sesame seeds. Better than takeout, ready at home.

Asian-glazed chicken drumettes pan-fried in peanut oil with garlic-ginger stir-fry sauce, served over warm sesame coleslaw cooked in the same skillet.

Chicken stir fry with broccoli, yellow bell pepper, tomatoes, ginger, and garlic in a store-bought stir fry sauce. A fast weeknight dinner served over rice.

Lisa's chicken chow mein: marinated chicken stir-fried in a smoking-hot wok with bok choy, shiitakes, bean sprouts, and noodles in a soy-oyster-black bean sauce. Restaurant-style in 40 minutes.

500 g chicken breasts 1,5 tablespoons mustard 3 eggs 1 tsp spices mixture 1/2 tsp carry dust 1 tsp white pepper 4-5 teaspoons flour salt Mix together: eggs + spices + salt + spices mixture + mustard Cut the chicken breasts into strips and stir the egg mixture. Stir in enough flour to get a thicker sauce. Let the mixture stand for 3-4 hours. Heat oil in a frying pan. Put a spoonful of the mixture in hot oil.