Ginger Chicken Stir Fry

By Denise Martinson






Prep Time


Cook Time


“Family and company alike love this stir fry. I serve it with jasmine rice.” - Denise


  • 1 lb Heartstone Farm Chicken Breast or Tenders
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 white onion
  • garlic
  • ginger
  • 1 8 oz can water chestnuts
  • Cornstarch
  • Black pepper coarse
  • Sugar
  • Salt
  • Soy sauce
  • Dry sherry
  • Avocado Oil or Oil of your choice


  1. In a bowl, mix marinade ingredients - 2 tbsp cornstarch, 2 tbsp dry sherry and 2 tbsp soy sauce
  2. Cut chicken into small pieces and add to bowl with marinade. Set aside.
  3. Cut bell peppers and onions into strips. Mince 2 garlic cloves and 3 tbsp fresh ginger. Add ingredients to a large pan over medium heat with 3 tbsp avocado oil. Cook slightly until ingredients have a little snap.
  4. In a bowl, make sauce with 1/2 cup water, 1 tbsp corn starch, 2 tsp black pepper, 2 tbsp sugar, 1/4 cup soy sauce, 3 tbsp dry sherry and 1/2 tbsp salt. Set aside.
  5. Heat nonstick pan to medium heat. Add marinaded chicken to pan. Cook till almost done. Add Stir Fry Mix and Sauce to same pan. Finish cooking through and add drained water chestnuts to pan. Shut heat off and let stand for few minutes to let the sauce thicken.

Recipe Note

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