Chicken Stir Fry Recipe

We be serving our Chicken Stir Fry Recipe on our Rice Pilaf

It's a quick and easy party pleaser.

Not too spicy, great for a family crowd. Forget the wok and the mess - it’s very easy to make - pressed for time party favorite!

Using a chafing dish, we’ll bake rice, enough to fill half of the pan, following our recipe.

Then, after the chicken is finished, we’ll put it right on top of the cooked rice, and serve. In the chafer, the rice will add moisture and wonderful taste to the chicken.

For any party food question, you can always use ASK-a-CATERER for free party recipes and ideas.



Portions/Servings This recipe will feed 24 people.
Read about Party Food Quantities to plan for more or less.

Ingredients for Chicken Stir Fry Recipe

16 boneless, skinless chicken breasts
2 pounds boneless, skinless chicken thighs
    all cut into 1” pieces
Oil for frying

Marinade:

1-1/4 cup cornstarch
1 cup soy sauce
1 tablespoon ginger
1 tablespoon garlic powder

Vegetables

4 Birdseye Frozen Asian Medley Vegetables
    or an equivalent, 40 ounces +/-

Sauce:

4 cans chicken stock
1/4 cup soy sauce
1/4 brown sugar

Garnish

2 dozen scallions, chopped

Directions for Chicken Stir Fry Recipe

Either cut the chicken breasts into 1” pieces (better for a stand up buffet party because it’s easy for your party guests to eat,) or, just cut them in half (better when your guests can ‘knife and fork it.‘)

Place the chicken in a large mixing bowl, cover with cornstarch and make sure that the starch covers the chicken. Then add the rest of the marinade, and mix it all around the chicken very well. Make sure the chicken is covered in the marinade, or use another kind of dish, or plastic bag(s.) Return to the refrigerator overnight.

The day of your party, follow our rice pilaf recipe, cutting the ingredients in half. Prep as directed, and place in the food pan of your chafing dish, and bake at 400° for 1+ hour, covered tightly in foil.

Cook the frozen vegetables according to the package directions. Set aside.

When the rice is nearly done baking, begin the chicken. In a hot saute pan, add veggie oil and fry the chicken for a few minutes. You want them to be browned, and you want them to be 165° - use your thermometer to be sure.

When you get to that temp, remove from the pan and cover the chicken with foil and set near the stove to keep warm. Meanwhile, start another batch in your frying pan. Keep frying, baking, and covering cooked chicken.

The rice should be done by now. Remove it from the oven, open the foil, give it a stir, and cover it with the vegetables. Now put the cooked chicken pieces on top of the rice. Cover and keep warm.

Make sauce by heating the ingredients, bring it to a boil and cooking for a few minutes until the sauce is bubbly.

Pour the sauce into the chafing dish, over the cooked chicken, vegetables and rice. Garnish with the scallions.

Add chicken stock to thin the sauce if needed as the party progresses. And remember to check the water level under the food in the chafer. If you need to add more, always add boiling water.

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