Chicken Stir Fry


  • 3 Springer chicken breasts, cut into strips


  • 1 1/2 tbsp Peanut Oil (Vegetable Oil may be substituted)

  • 2 tsp Cornstarch

  • 1 tsp Baking Soda

Stir Fry:

  • 2 tbsp Peanut Oil (Vegetable Oil may be substituted)

  • 1 tbs Oyster Sauce (Hoisin Sauce is a good substitute)

  • 1/2 cup Red Bell Pepper

  • 1/2 cup Carrots, uniformly thin cut 3 inch strips

  • 1/2 cup Sugar Snap Peas, halved diagonally

  • 3/4 cup Onions, sliced

  • 1/2 cup Zucchini

  • Salt, to taste


  1. In a medium sized mixing bowl, mix chicken, peanut oil (feel free to use vegetable oil as a substitute), cornstarch, and baking soda together

  2. Cover and let the mixture marinate in the fridge for 45-60 mins

  3. Using a large pan over medium-high heat, add peanut oil and allow it to get hot then add the chicken

  4. Season with salt and cook until it reaches an internal temperature of 165°F

  5. Add in oyster sauce and cook for 20-30 seconds

  6. Place chicken on a clean plate and reserve for later

  7. With the pan still over the medium-high heat, stir fry the vegetables for 1-2 mins, until slightly softened

  8. Finally, add back in the chicken and stir for another 20-30 seconds 

  9. Enjoy!

Heather Sinyard