Oriental Chicken and Rice (recipe)

In an attempt to continue my chicken-eating streak, I’ve been going through my family cookbooks and bookmarking recipes that will keep me coming back for more of my delicious poultry friend.

I stumbled upon one of our most popular family favorites–oriental chicken! It’s a lot like chicken stir fry but with deeper flavors thanks to ginger root, soy sauce and sherry.  It’s definitely something I recommend making if you want a new spin on the healthy “protein/carb/veggie” meal. It’s all those healthy elements in one hot, healthy bowl.


Oriental Chicken

Serves: 4-6


  • 1.5 pounds boneless, skinless chicken breast
  • 3 tablespoons soy sauce
  • 2 teaspoons corn starch (to thicken the sauce)
  • 2 tablespoons dry sherry
  • 1 teaspoon grated ginger rot
  • Pinch of salt
  • 1 tablespoon crushed red pepper
  • 2 tablespoons olive oil
  • 2 green peppers, cut into pieces the size of a quarter
  • 4 green onions, sliced
  • 1 cup walnut halves

Cut chicken into 1-inch pieces. Set aside.

In a small bowl, mix the soy sauce and cornstarch.  Stir in the dry sherry, ginger root, salt and red pepper. Set aside.

Preheat a large skillet over high heat.  Add your olive oil. Stir fry the green peppers and onions in hot oil for 2 minutes or until tender, but still crisp.  Remove from skillet.

Add walnuts to the skillet and stir fry 1-2 minutes or until golden and fragrant.  Remove from skillet.

Add more olive oil if necessary to keep chicken from sticking to the pan.

Add half the chicken to the pan and stir fry for 2 minutes. Remove from skillet and repeat with the rest of the chicken.

Return all chicken to the skillet. Stir in the soy sauce mixture and cook until thickened and bubbly, stirring occasionally.

Stir in vegetables and walnuts. Cover and cook, 1-2 minutes more.

Serve right away over hot brown rice or quinoa.




  1. Can you come to my house and cook for me? That chicken looks delicious! The closest I’ll ever come to having this is ordering it.

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