Steve's Chicken Stir-Fry

Steve's Chicken Stir-Fry

9 reviews, 4 star(s). 100% would make again

Ready in 25 minutes

A crunchy chicken stir-fry


2 whole boneless, skinless chicken breast
2 cups Rice; cooked
2 tablespoon Sesame seeds
1 whole Red bell pepper; cut into 1/2 inch diamond shapes
1 whole Yellow bell pepper; cut into 1/2 inch diamonds
1/2 large Onion
1 bunch Snow peas
1 cup Bean sprouts
4 tablespoon Soy sauce
5 tablespoon Cornstarch
3 tablespoon Vegetable oil
1 large Carrot; sliced into 1/4" discs
1 tablespoon Lemon Juice; fresh

Original recipe makes 4



Slice chicken breasts across the grain, and into cubes. Coat thoroughly with corn starch.

Saute chicken breasts over high heat in a wok until crunchy, about 6 minutes. Remove from pan.

Saute vegetables, beginning with bell peppers, onion, carrots. Add all vegetables except for bean sprouts. Add lemon juice and soy sauce. Steam the bean sprouts.

To serve, place vegetables over steamed rice, then chicken. Add steamed bean sprouts on top and sesame seeds.


Quick, somewhat "Americanized" version of chicken stir-fry.

Verified by stevemur
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Calories Per Serving: 732 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Recipe Links

Steamed White Rice (Rice Cooker)

I recommend pairing it with this recipe

stevemur stevemur

Link in another recipe. What would you serve with this?

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Simple stir-fry; a hit with our young kids.
stevemur 4m ago

This is delicious and easy to make.
mea1031 1y ago
My kids love it too. - M Johnson 1y ago

Amazing:) i too added a little bit of corn and it made it that much better! Definitely a keeper!
alex8899 3y ago

Great taste all around.
DtjmBoyd 3y ago

Whole family loved! I added baby corn to it too, YUM! Thank you for sharing this!
Minerva79 4y ago

Good flavor!
bradygirl 6y ago

stevemur 10y ago

Bell pepper is an american name for sweet pepper that comes in red, green, yellow, orange (and in some areas purple) colors. The time for sauteing the bite-size chicken pieces will vary based on the amount of heat your stove can generate, but what you want is a golden brown color that is actually a bit crunchy.
stevemur 10y ago

I'm only 18 attending the Chef course. I have never found what the bell pepper is. Would you mind letting me know the photo of it? 1. Saute the chicken over the high-fire for 6 mins is easy to go burnt, in my opinion. 2. The dish and steamed rice should be separately placed since some does not like that combination. Please do not mind the comments as a beginner. And I concentrately want your points on me. With regards, Khine Lin
khinelin 10y ago

Quick, somewhat "Americanized" version of chicken stir-fry.
stevemur 12y ago

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