Shoyu Chicken Stir Fry

Prep Time
Cook Time
Ready In

" This chicken recipe was originally posted in by The Big E. I made several changes and turned it into a chicken stir fry with lots of vegetables. If you like your vegetables well done cook longer - they will still have crunch to them using the timing in this recipe"

Original recipe yields 3 servings


  • Serving Size: 1 (532.2 g)
  • Calories 324
  • Total Fat - 10.3 g
  • Saturated Fat - 3.9 g
  • Cholesterol - 34.8 mg
  • Sodium - 810.9 mg
  • Total Carbohydrate - 46.9 g
  • Dietary Fiber - 11.3 g
  • Sugars - 16.4 g
  • Protein - 19.6 g
  • Calcium - 330.6 mg
  • Iron - 5.1 mg
  • Vitamin C - 106.8 mg
  • Thiamin - 0.3 mg

Step 1

In a ziplock back or ceramic bowl mix the soy, sugar, water, garlic, 1/4 cup chopped onion, ginger, pepper, oregano, chili flakes, cayenne, paprika and chicken

Step 2

Seal the bag or mix well in bowl. Place in fridge for several hours to meld the flavors

Step 3

Half an hour before dinner heat a wok or large skillet, lid required, to medium high heat, brown the mushrooms and onion, about 3 minutes, add sliced carrots 2 minutes more

Step 4

Add the chicken and all the marinade, stir fry for about 5 minutes so the chicken starts to brown

Step 5

Add the shredded cabbage, strir fry 2 minutes, then add the broccoli, peppers, zucchini and vermouth, cover and let it simmer for about 8 minutes. You want the veggies to still be a bit crisp

Step 6

Serve with rice or noodles

Tips & Variations

No special items needed.