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Quick Chicken Stir-Fry

Partially frozen chicken breasts are much easier to cut into thin strips.

Quick Facts

Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 4 servings


  • 12 ounces boneless, skinless chicken breasts, cut into thin strips
  • 4 tablespoons soy sauce, divided
  • 2 tablespoons Argo® Corn Starch
  • 2 cloves garlic, minced
  • 1/2 teaspoon minced fresh ginger
  • 2 tablespoons Mazola® Corn Oil
  • 1 zucchini, sliced
  • 1 red bell pepper, sliced
  • 1 onion, sliced
  • 4 ounces mushrooms, sliced
  • Optional for a sweeter stir-try, 2 tablespoons Karo® Light Corn Syrup
  • Hot cooked rice


  1. Combine chicken, 1 tablespoon each soy sauce and corn starch, garlic and ginger in a medium bowl; let stand 15 minutes.
  2. Combine remaining 3 tablespoons soy sauce, 1 tablespoon corn starch and 3/4 cup water; set aside.
  3. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add vegetables and stir-fry 5 minutes; remove from skillet.
  4. Heat remaining 1 tablespoon oil in same skillet. Add chicken and stir-fry 2 minutes. Stir in vegetables and soy sauce mixture; stirring constantly, bring to boil and boil 1 minute. For sweeter taste, stir in 2 tablespoons corn syrup while boiling. Serve over rice.