Chicken Stir Fry

Chicken stir fry cooked and displayed in a pan.

The kids and I like a dark soy sauce and have tried several recipes before finding this one. At one point I made up a sauce that we really liked, but it was totally by accident and did not take notes so the recipe was lost. This is pretty close to it, though.


Prep: 5 minutes
Wait: 35 minutes (rice)
Cook: 10 minutes
Total: 40 minutes


  • 1C long-grain rice
  • 2C water
  • 2 boneless, skinless chicken breasts (cut in bite-sized cubes)
  • Vegetables of choice (examples are a 28 oz can of stir-fry vegetables or a head of broccoli crowns lightly steamed)
  • 1T vegetable oil


  • 2T vegetable oil
  • 1T water
  • 1/2t baking soda
  • 1t sugar
  • 2t cornstarch
  • 1T reduced-sodium soy sauce


  • 1/4C + 1T reduced-sodium soy sauce
  • 2T brown sugar
  • 3 cloves (about 4t) garlic, minced
  • 2T flour
  • 1T rice vinegar
  • 1T vegetable oil
  • 2T water


  1. Combine the rice and water, and cook according to the package’s or device’s instructions, (can be on a stove, in a steamer, a rice cooker, etc.)
  2. Whisk together the marinade ingredients in a large bowl.
  3. Cut the chicken into bite-sized pieces. Add to the marinade, mix well and let sit for at least 10 minutes.
  4. Whisk together the sauce ingredients in a small bowl.
  5. Heat the vegetable oil in a wok over medium-high heat.
  6. Add chicken with its marinade and about half of the sauce mixture.
  7. Sauté until chicken is golden brown, stirring frequently.
  8. Add remaining sauce and the vegetables.
  9. Cook for at least 2 minutes to thicken sauce and vegetables are warm. If sauce is too thick, water can be added a tablespoon at a time over heat and mixed. Repeat until the desired consistency is reached.


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