Talley Farms Fresh Harvest


Oriental Stir-Fried Chicken

From Mean Lean and Luscious This has been a standard weekly recipe for years in the Chavez household


  •  3 Tablespoons lite soy sauce

  • ¼ cup sherry
  • ¼ teaspoon ground ginger
  • 2 teaspoons cornstarch
  • 1 lb. boneless, skinless chicken breast, sliced in long slices or in chunks.
  •  2 Tablespoons (or more)olive oil
  • 1 cup sliced celery
  • 1 cup sliced mushrooms (optional)
  • ½ cup (or more) sliced onions (sweet if available)
  • 1 cup or more cauliflower florets or broccoli florets or snap peas or green beans (or a mixture)
  • 2 cloves garlic (or more) minced
  • ½ ounce sliced almonds (optional)
  • ½ cup water


In a medium bowl, combine soy sauce, sherry, ginger, and cornstarch.  Mix well.  Add chicken and marinate several hours (or longer) in refrigerator.

Heat a large skillet or wok over high heat.  Add oil and tilt pan to coat.  When oil is hot, add vegetables and almonds.  Stir and fry for about 3 minutes.  Remove vegetables and place in a large bowl, covered. 
Drain chicken, reserving marinade.  Place chicken in the pan and stir-fry for about 4 minutes turning over, until cooked throughout.  Remove chicken and add to vegetables, covered. 
Add marinade and the ½ cup of water to pan.  Stir until mixture boils and thickens, about 3 minutes.  Add chicken and vegetables, stirring and cooking until heated through.  Serve with Rice.
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