This easy Pioneer Woman Chicken Stir Fry is a quick and delicious meal that brings vibrant flavors to your table. Packed with tender chicken and crisp snow peas, it’s a nutritious dish you can customize with common ingredients. Enjoy it over rice and savor the tasty, homemade sauce!
Ingredients Needed:
Sauce Mixture:
- 1/2 cup low-sodium soy sauce (plus more for serving)
- 3 tablespoons sherry
- 2 tablespoons packed brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon minced fresh ginger
Chicken and Veggies:
- 1 1/2 pounds skinless, boneless chicken thighs, trimmed of fat and cut into 3/4-inch pieces
- 3 tablespoons peanut oil
- 8 ounces snow peas, trimmed
- Kosher salt, to taste
For Serving:
- Cooked white rice
- Red pepper flakes (for topping)
- Chopped roasted cashews (optional, for topping)
How To Cook Chicken Stir Fry Recipe:
- Prepare the Marinade: In a small bowl, mix together the soy sauce, sherry, brown sugar, cornstarch, and ginger. Pour about one-third of this mixture over the chicken in a large bowl and toss to coat. Set aside the remaining marinade.
- Cook the Snow Peas: Heat the peanut oil in a large cast-iron skillet or wok over high heat. Add the snow peas and stir-fry for 45 seconds. Remove them from the skillet and set aside on a plate.
- Cook the Chicken: Allow the skillet to heat up again. Using tongs, add the chicken mixture to the skillet, leaving most of the marinade in the bowl. Spread the chicken out in a single layer and do not stir for about 1 minute, allowing the chicken to brown. After a minute, flip the chicken and cook for an additional 5 to 6 minutes, tossing occasionally until fully cooked.
- Combine and Serve: Add ½ cup of water, the reserved marinade, and the snow peas back into the skillet. Cook over high heat, stirring for about 30 seconds, then turn off the heat. The sauce will thicken as it sits. Season with salt if needed. Serve the stir fry over cooked white rice and top with red pepper flakes and chopped cashews, if desired. Offer extra soy sauce on the side.
Recipe Tips
- Cut Chicken Evenly: Make sure to cut the chicken thighs into uniform 3/4-inch pieces. This helps them cook evenly and stay juicy.
- High Heat is Key: Cook on high heat to get a nice sear on the chicken. This adds flavor and keeps the meat tender.
- Don’t Overcrowd the Pan: If you have a lot of chicken, cook it in batches. Overcrowding can cause steaming instead of browning.
- Adjust Sauce to Taste: Taste the sauce before serving. If you want it sweeter, add a little more brown sugar; for more saltiness, add more soy sauce.
- Serve Immediately: Serve the stir fry right after cooking for the best texture and flavor. It’s best when hot and fresh!
How To Store Leftovers
- Refrigerate: Put leftover Chicken Stir Fry in an airtight container and store it in the fridge. It will stay good for up to 3 days.
- Freeze: Put leftover Chicken Stir Fry in a freezer-safe container. It can be frozen for up to 3 months. To thaw, place it in the refrigerator overnight before reheating.
- Reheating: Reheat leftover Chicken Stir Fry in a skillet over medium heat, stirring until hot, or microwave covered for 2-3 minutes, stirring halfway.
Nutrition Facts
Serving Size: 1 cup (approximately 227g)
- Calories: 120
- Total Fat: 3g
- Saturated Fat: 1g
- Cholesterol: 30mg
- Sodium: 610mg
- Potassium: 450mg
- Total Carbohydrate: 11g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 13g
Try More Pioneer Woman Recipes:
- Pioneer Woman Chicken Stew
- Pioneer Woman Buffalo Chicken Meatballs
- Pioneer Woman Chicken Fried Steak Recipe
- Pioneer Woman Marry Me Chicken
- Pioneer Woman Chicken Cacciatore Slow Cooker
Pioneer Woman Chicken Stir Fry Recipe
Description
This easy Pioneer Woman Chicken Stir Fry is a quick and delicious meal that brings vibrant flavors to your table. Packed with tender chicken and crisp snow peas, it’s a nutritious dish you can customize with common ingredients. Enjoy it over rice and savor the tasty, homemade sauce!
Ingredients
Sauce Mixture:
Chicken and Veggies:
For Serving:
Instructions
- Prepare the Marinade: In a small bowl, mix together the soy sauce, sherry, brown sugar, cornstarch, and ginger. Pour about one-third of this mixture over the chicken in a large bowl and toss to coat. Set aside the remaining marinade.
- Cook the Snow Peas: Heat the peanut oil in a large cast-iron skillet or wok over high heat. Add the snow peas and stir-fry for 45 seconds. Remove them from the skillet and set aside on a plate.
- Cook the Chicken: Allow the skillet to heat up again. Using tongs, add the chicken mixture to the skillet, leaving most of the marinade in the bowl. Spread the chicken out in a single layer and do not stir for about 1 minute, allowing the chicken to brown. After a minute, flip the chicken and cook for an additional 5 to 6 minutes, tossing occasionally until fully cooked.
- Combine and Serve: Add ½ cup of water, the reserved marinade, and the snow peas back into the skillet. Cook over high heat, stirring for about 30 seconds, then turn off the heat. The sauce will thicken as it sits. Season with salt if needed. Serve the stir fry over cooked white rice and top with red pepper flakes and chopped cashews, if desired. Offer extra soy sauce on the side.
Notes
- Cut Chicken Evenly: Make sure to cut the chicken thighs into uniform 3/4-inch pieces. This helps them cook evenly and stay juicy.
- High Heat is Key: Cook on high heat to get a nice sear on the chicken. This adds flavor and keeps the meat tender.
- Don’t Overcrowd the Pan: If you have a lot of chicken, cook it in batches. Overcrowding can cause steaming instead of browning.
- Adjust Sauce to Taste: Taste the sauce before serving. If you want it sweeter, add a little more brown sugar; for more saltiness, add more soy sauce.
- Serve Immediately: Serve the stir fry right after cooking for the best texture and flavor. It’s best when hot and fresh!
Pioneer Woman Chicken Stir Fry Recipe