Stir-Fried Chicken with Fresh Vegetables

  • Servings: 6
  • Rating:


  • 1-1/2 pounds boneless, skinless chicken breasts
  • Marinade:
  • 3 tablespoons cornstarch
  • 2 tablespoons Kikkoman Soy Sauce
  • 1 tablespoon dry sherry or rice wine
  • Sauce:
  • 3/4 cup regular-strength chicken broth
  • 1 tablespoon cornstarch
  • 3 tablespoons Kikkoman Soy Sauce
  • 2 tablespoons dry sherry or rice wine
  • 6 tablespoons vegetable oil, divided
  • 1/4 cup minced green onions
  • 2 tablespoons minced garlic
  • 2 tablespoons minced fresh ginger root
  • 1 pound fresh mushrooms, quartered
  • 1/2 pound fresh snow peas, trimmed and cut in half
  • 1 can (15-oz.) baby corn, drained and cut in half
  • 1-1/2 teaspoons Oriental sesame oil


Cut chicken into 1/2-inch pieces. Stir chicken in marinade until evenly coated; let stand 30 minutes.

Meanwhile, combine sauce ingredients.

Heat 3 Tbsp. oil in hot wok or large skillet over high heat. Add chicken and stir-fry 3 minutes; remove.

Reduce heat to medium-high. Heat remaining 3 Tbsp. oil in same pan; add green onions, garlic and ginger and stir-fry 10 seconds. Add mushrooms and snow peas; stir-fry 3 minutes.

Increase heat to high. Add baby corn and sauce mixture; cook, stirring, until sauce boils and thickens slightly. Stir in chicken and sesame oil.