Speedy Chicken Stir-Fry

Photo Credit
Sam Jones/Quinn Brein
The Editors
4 servings
Preparation Method
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There’s a good reason why we called this recipe Speedy Chicken Stir-Fry. It comes together quickly for those busy weeknights when you don’t have a lot of time to cook a quality family meal. Full of protein and veggies, you can serve it over rice, bulgur, or other whole grains.

4 boneless, skinless, chicken breast halves
1/4 cup peanut oil
1/2 cup diced red bell pepper
1/2 cup sliced green onions, including some of the green tops
2 cloves garlic, minced
1 cup sliced fresh mushrooms
1/2 cup maple syrup
1/4 cup reduced-sodium soy sauce
1/4 cup sherry
2 tablespoons cornstarch
1/2 teaspoon ground ginger
dash of ground cayenne pepper
1/2 cup cashew halves

Cut the chicken into 2-inch pieces. Heat the oil in a large skillet and cook the chicken over medium heat for 8 minutes, or until it is opaque. Add the bell pepper, green onions, garlic, and mushrooms. Stir-fry for 3 to 4 minutes. In a small bowl, whisk together the maple syrup, soy sauce, sherry, cornstarch, ginger, and cayenne until the cornstarch dissolves. Pour over the chicken and vegetables and cook for 3 minutes, stirring until sauce thickens and develops a glaze. Stir in the cashews and heat for 1 minute more. Serve over rice.

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