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Normally, stir-fry cooking takes just a few minutes to cook, but FOREVER to chop all the fresh vegetables that go into it! The reason why I like this particular stir-fry chicken recipe is that there are only two ingredients that need cutting; the chicken and scallions (green onions).


  • 4 1/4 tablespoons of soy sauce
  • * 6 tablespoons of water
  • * 9 tablespoons of mirin
  • * 4 teaspoons of sugar
  • * 1 pound of chicken breasts - boneless
  • * 1/2 cup of flour
  • * 4 tablespoons of vegetable oil
  • * 8 green onions


  • In a small sauce mix together soy sauce, water, mirin, and sugar; bring to a simmer and cook for 3 minutes while the chicken is cooking.
  • Wash and cut the scallions into 1 inch pieces and set them aside.
  • Cut up 1 pound of chicken into bite sizes
  • Put ½ cup of flour in a zip lock bag and then add the bite size pieces of chicken.
  • Give the bag a good shake to be sure all the chicken pieces are coated with the flour.
  • Then shake the chicken out in a mesh colander.
  • Throw away the leftover flour
  • Add 4 Tablespoons of oil (vegetable, corn or peanut) to a wok or large fry pan and heat it up on medium high heat. Then add the chicken.
  • Quickly brown the chicken in the oil. Keep stirring and moving the chicken around the pan until it is cooked through. That should take about 3-4 minutes.
  • Pour the simmering sauce over the chicken and cook it all together until the sauce thickens. That will take about another 2-3 minutes.
  • Add the cut scallions and let it continue cooking for another 30 seconds.
  • Serve the chicken on top of cooked rice.

Categories: Main Dish 
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