Strawberry Chicken Stir-fry

  • 27 mins
  • Prep: 20 mins,
  • Cook: 7 mins
  • Yield: serves 2 - 3

Here is a simple recipe to help you enjoy fresh strawberries in season. If chicken stir-fry strips aren't available, cut 3/4 pound boneless, skinless chicken breast into thin strips about 3 inches long. Strawberry Chicken serves 2 - 3 as a main course ​or 3 - 4 as part of a multicourse meal.

What You'll Need

  • 3/4 pound chicken stir-fry strips
  • 12-15 fresh strawberries (washed and hulled, and cut into quarters)
  • 1/4 cup water
  • 1 tablespoon orange juice
  • 1 teaspoon lemon juice
  • 1 teaspoon granulated sugar
  • 1 teaspoon cornstarch
  • 2-4 teaspoons water
  • 3 tablespoons vegetable oil (or peanut oil for stir-frying, or as needed)
  • 1 teaspoon garlic (minced)
  • 1 teaspoon ginger (minced)
  • For the Marinade:
  • 1 tablespoon light soy sauce
  • 1 tablespoon Chinese rice wine (or dry sherry)
  • 1 1/2 teaspoons cornstarch

How to Make It

1. Place the chicken in a bowl and combine with the light soy sauce, rice wine or dry sherry, and cornstarch. Marinate the chicken for 15 minutes.

2. In a small bowl, combine 1/4 cup water, orange juice, lemon juice and sugar. In a separate small bowl, dissolve the cornstarch into 2 or 4 teaspoons water (2 teaspoons for a thicker sauce; 4 teaspoons for a thinner sauce). Set aside.

3. Heat a wok or heavy skillet over medium-high heat.

When the pan is hot, add 2 tablespoons oil, swirling the oil so that it coats half-way up the sides as well as the bottom. When the oil is hot, add half the minced garlic and ginger. Stir-fry until aromatic (about 10 seconds), then add the chicken. Let the chicken brown for about 30 seconds, then stir-fry the chicken until it turns white and is nearly cooked through. Remove the chicken and drain in a colander or on paper towels.

4. Heat 1 tablespoon oil in the wok or skillet, swirling the oil so that it coats half-way up the sides as well as the bottom. When the oil is hot, add the remaining garlic and ginger. Stir-fry for 10 seconds, then add the strawberries. Stir-fry briefly (about 30 seconds), give the sauce a quick stir and add into the pan. Re-stir the cornstarch and water mixture and pour into the sauce, stirring quickly to thicken.

5. When the sauce thickens, add the chicken back into the pan. Stir-fry for another minute to blend the ingredients and make sure the chicken is cooked through. Serve immediately.