Chicken Stir-Fry

Chicken Stir-Fry

Chef Jared Gierisch



Preparation Time: 20 minutes
Cooking Time: 20 minutes
Makes 4 portions


  • 1½ lbs boneless chicken thighs 

  • ½ tbsp soy sauce

  • ¼ tbsp oil

  • 1 cup jasmine rice

  • 2 cups water 

  • ½ cup onion, sliced

  • ½ cup bell pepper, sliced

  • ½ cup carrot, sliced

  • ¼ cup celery, sliced

  • ½ cup mushroom, sliced

  • 1 tbsp oil 

  • 1 ea. stir fry sauce (recipe below)

  • 1 tbsp corn starch

  • 2 tbsp water 

  • ¼ cup chicken broth

  • 3 tbsp soy sauce 

  • ¼ cup honey

  • ½ tsp red pepper flakes

  1. Pre-heat oven to 350°F.

  2. Mix the soy sauce and first ¼ tbsp of oil together and toss with the chicken.

  3. Cook the chicken in the oven for 10 minutes or until it reaches an internal temperature 165°F, then remove from oven and allow to cool.

  4. Put the water in a pot and onto the stove.

  5. Make the stir-fry sauce as listed below and keep warm. 

  6. Prep the vegetables as they are listed in the ingredient list.

  7. When the water is boiling, add the rice to the pot and stir. Lower heat to low and allow to cook for 15 minutes. 

  8. Heat a pan on the stove and add 1tbsp oil in the pan.

  9. Add all vegetables into the pan and cook for 5 minutes or until just cooked. 

  10. Slice the chicken into ¼ inch strips and add to the cooked vegetables.

  11. Add the sauce to the chicken and vegetables and stir. 

  12. Check the rice. Once cooked, remove from heat. 

  13. Make sure the stir-fry is at 145°F and serve over the rice.

  1. Mix the corn starch and water together and set aside.

  2. Add the rest of the ingredients to a pot and heat to a simmer.

  3. Add the corn starch mixture and allow to cook for 5 minutes or until it thickens.

  4. Keep warmed above 145°F and use as described in recipe.