Recipe: Chicken Stir Fry

My husband has always been a great cook, but he surprised me with a recipe recently that knocked my socks off.  Not only did it taste amazing, but it was so easy to make!  I guess this was a recipe he made a lot when he was single.  We’ve made it a few times now, and I honestly could make it every week and everyone would be happy!  What’s great about this recipe is how versatile it is;  Try pork or beef rather than chicken, throw in some snow peas, bamboo shoots, bell peppers or whatever other veggies you and your family love!  If you prefer noodles rather than rice, go that route!

Chicken Stir Fry

5.0 from 8 reviews
Recipe: Chicken Stir Fry
Prep time: 
Cook time: 
Total time: 
  • 2 cups rice
  • 2 pounds boneless skinless chicken breast, cut into 1 inch strips or cubes
  • ¼ teaspoon all spice
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon cayenne
  • 2 heads broccoli, broken into florets
  • 2 cups sliced carrots (length-wise)
  • 2 cups bean sprouts
  • 6 eggs
  • Sesame oil
  • Peanut oil
  • ¼ cup Mr. Yoshidas cooking sauce and marinade
  1. Cook rice according to package directions.
  2. Mix all spice, ginger, cinnamon, cloves and cayenne in a bowl.
  3. Spread chicken out on plate and sprinkle spice mixture over chicken until coated. Set aside.
  4. Heat ½ tablespoon sesame oil and ½ tablespoon peanut oil in skillet over medium-high heat. Cook and stir broccoli until tender, about 3-5 minutes. Remove from skillet and keep warm in large serving dish.
  5. Add another ½ tablespoon sesame oil and ½ tablespoon peanut oil to skillet, heat, then cook and stir carrots until tender, about 3-5 minutes. Remove from skillet, add to dish with broccoli; keep warm.
  6. Add more oil to skillet as needed, heat, then cook and stir bean sprouts until tender, about 1-2 minutes. Add to dish with other veggies.
  7. Scramble eggs in skillet until cooked, remove from skillet, add to dish with veggies; keep warm.
  8. Heat 1 tablespoon sesame oil and 1 tablespoon peanut oil in skillet over medium-high heat. Cook and stir chicken until cooked through, about 5-7 minutes. Add Yoshidas to skillet and stir into chicken, cooking just until heated through.
  9. Remove from skillet, add to serving dish with veggies and eggs and stir until combined.
  10. Serve over rice.
  11. For a little extra kick, (I love mine spicy), sprinkle with cayenne.



  1. Sandy VanHoey says

    Boy does this look delicious. Just pinned, thanks for sharing!

  2. Thank you for sharing! I love Chicken stirfry and I am always looking for new yummy ways to make it!

  3. This sounds great. I love the spice mix you use. The spices and sauce make all the difference!

  4. Oh that sounds delicious!!!! And I haven’t had bamboo shoots in forever! Want!

  5. I love stir fried anything! it’s not only not bad on calories but also delicious! thanks so much for posting this recipe! I hope it comes out as good as it looks on your picture when i make it 😉

  6. Carolyn A Colley says

    thanks so much for sharing, this sounds & looks great

  7. natalie nichols says

    Yum! This sounds amazing!

  8. i have tomake some other typeo food now i am going on a diet ad then the spice i have ot use less

  9. This looks great. We need to hit the veggies lately.

  10. This looks and sounds delicious I will have to pin this one.

  11. Looks yummy! I love stir fry


  1. […] have been making this amazing Chicken Stir Fry a lot lately.  Matter of fact, we have family in town and I tripled this recipe for all of us.  […]

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