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Spicy Chicken Stir-Fry Recipe

"This zesty dish tastes so special we save it for family birthdays," relates Debbie Long of Elburn, Illinois. "It's simple, and it doesn't keep me in the kitchen all evening."
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 6 tablespoons vegetable oil, divided
  • 2 tablespoons soy sauce, divided
  • 3 teaspoons cornstarch, divided
  • 1 pound boneless skinless chicken breast, cut into cubes
  • 1/2 teaspoon crushed red pepper flakes
  • 1 pound fresh broccoli florets
  • 1-1/2 cups sliced onions
  • 1 garlic clove, minced
  • 1-1/2 cups chicken broth
  • 1/2 to 1 teaspoon ground ginger
  • 1/2 cup chopped walnuts
  • Hot cooked rice


  • 1. In a large bowl, stir 1 tablespoon oil, 1 tablespoon soy sauce and 1 teaspoon cornstarch until smooth. Add chicken; toss to coat. Cover and refrigerate for 15 minutes.
  • 2. In a large skillet or wok, combine chicken and pepper flakes; stir-fry over medium-high heat in 2 tablespoons of oil for 5 minutes or until meat juices run clear. Remove and keep warm.
  • 3. Stir-fry the broccoli, onion and garlic in remaining oil for 5-8 minutes or until tender.
  • 4. In a small bowl, combine the broth, ginger and remaining soy sauce and cornstarch; stir until smooth. Add to the skillet; bring to a boil. Cook and stir for 2 minutes or until thickened. Add chicken and walnuts; heat through. Serve with rice. Yield: 4 servings.

Nutritional Facts

1 each: 466 calories, 33g fat (4g saturated fat), 63mg cholesterol, 896mg sodium, 14g carbohydrate (5g sugars, 5g fiber), 32g protein.

Reviews for Spicy Chicken Stir-Fry

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Kris Countryman User ID: 1858674 51878
Reviewed Mar. 15, 2013

"I made this as directed but my husband really prefers his broccoli well cooked. Next time I may try zucchini. Otherwise I thought it was pretty good. I thought the pepper flakes spiced it up nicely."

juicyfruit007 User ID: 1404522 51877
Reviewed Apr. 26, 2011

"Yeah, this was not my favorite stir fry by a long shot, though my husband did have seconds and the 1.5 year old gobbled it up. A little bland and unexciting. I made it as written, I think, maybe went a little light on the veggies."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.