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Chicken Stir-Fry with a Twist

Total Time

Prep: 15 min. Cook: 25 min.


6 servings

Candy Gruman of Tucson, Arizona blends a savory sauce for this delightful chicken dish. The brown sugar, balsamic vinegar, soy sauce and ginger get added zip from chili sauce an cayenne pepper. Served over rice, this stir-fry makes a memorable meal.


  • 1 cup sliced celery
  • 1 cup julienned carrots
  • 1 cup chopped onion
  • 4 tablespoons canola oil, divided
  • 2/3 cup each julienned green, sweet red and yellow pepper
  • 3/4 pound boneless skinless chicken breasts, cut into bite-size pieces
  • 1/2 pound sliced fresh mushrooms
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1-1/2 cups chicken broth
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon chili sauce
  • 2 teaspoons brown sugar
  • 2 garlic cloves, minced
  • 1 teaspoon grated fresh gingerroot
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons cornstarch
  • 1/4 cup white wine or additional chicken broth
  • 3 cups hot cooked rice


  1. In a large skillet, saute the celery, carrots and onion in 3 tablespoons oil for 2 minutes. Add peppers; cook for 2-3 minutes or until crisp-tender. Remove with a slotted spoon to paper towels. Add chicken, mushrooms and remaining oil; stir-fry for 4 minutes. Stir in water chestnuts; cook 2-3 minutes longer or until heated through. Remove with a slotted spoon to paper towels.
  2. Drain skillet; add the broth, soy sauce, vinegar, chili sauce, brown sugar, garlic, ginger and cayenne. Combine cornstarch and wine or broth until smooth; stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; return vegetables and chicken to pan. Cook for 5 minutes or until heated through. Serve over rice.

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