Go Back

Chicken Stir Fry


  • 1/4 cup cooking oil
  • 1 tsp ginger, minced
  • 2 cloves garlic
  • 2 cups carrots, sliced
  • 1 cup celery, sliced
  • 1 bell pepper, cut into one-inch pieces
  • 6 scallions, cut into one-inch pieces
  • 1 large handful of snew peas
  • 1/2 cup unsalted peanuts
  • 1 small can water chestnuts
  • 1/4 cup soy sauce
  • 1 tsp cornstarch
  • 1/2 cup chicken broth
  • 1/2 tsp sugar
  • 1/4 tsp cayenne pepper
  • 1/4 tsp crushed red pepper
  • 1/4 cup dry sherry


  • Dissolve cornstarch, sugar, cayenne pepper and crushed red pepper into soy sauce and chicken broth. Stir vigorously, then add sherry. Set aside.
  • Heat oil in an electric wok to 400 degrees. Add chicken, ginger and garlic. Stir fry until meat loses its pink color. Remove meat from wok.
  • Add more oil. When it heats up add carrots, celery, bell pepper, scallions and stir fry two minutes.
  • Add peanuts, water chestnuts and snow peas and stir fry another minute. Return meat to pan and stir briefly.
  • Add chicken broth mixture and stir fry until it boils and thickens. Add a little more sherry and serve over rice.
  • Makes about eight servings.
Pin It