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Ginger Chicken Stir Fry

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Makes: 4 servings adjust
This is delicious hot or cold.



  • 4 tablespoons Sherry
  • 2 tablespoons Soy Sauce
  • 1 12 pounds Boneless Chicken Breast, cut into bite sized, uniform pieces

Step 1

Marinate Chicken ( I am liberal with sherry/soy)


  • 4 tablespoons Soy Sauce
  • 2 tablespoons Chicken Broth
  • 1 tablespoon Dry Sherry
  • 3 tablespoons Fresh Ginger, finely minced
  • 1 teaspoon Sugar

Step 2

Make Ginger sauce. Set aside in small bowl.


  • 4 Carrots, peeled, cut into strips
  • 1 Red Bell Pepper, julienned
  • 2 Zucchini, cut in half lengthwise, then into 1/4 circles
  • 3 tablespoons Scallion, chopped
  • 1 tablespoon Garlic, minced
  • 1 tablespoon Fresh Ginger, minced

Step 3

Prepare the vegetables. Put scallions, garlic, and ginger together and keep everything else in separate bowls.

Step 4

Fire up the skillet. Add a tablespoon of oil until it smokes. Drain the chicken from the marinade and add it to the pan. Stir fry until 3/4's of the way cooked- about 5 minutes. Scrape chicken into a bowl.

Step 5

Bring pan back up to heat. Add in more canola or peanut oil. Add carrots. Cook for 2 minutes. Add a little more oil, then the bell peppers for 1 minute. Drizzle more oil and throw the zucchini in for a minute. Clear a space in the middle of the pan and add the scallions/ginger/garlic mix. After it cooks for 15 second on it's own, mix it with everything else in the pan.

Step 6

Add chicken back into skillet. Add ginger sauce. Stir fry until everything is mixed, coated with sauce, and sizzling hot.
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