Molasses Chicken Stir Fry

Molasses Chicken Stir Fry


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Jazz up your stir fry with this tangy and delicious stir-fry sauce! It’s super simple to make and goes perfectly with any type of stir-fry you’d like to make!

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Chicago, IL

Time needed

20 min preparation + 10 min cooking

Serving Size / Yield

1 serving


  • For the sauce:
  • ¾ cup vegetable broth
  • ¼ cup teriyaki sauce
  • 1 tablespoon rice vinegar
  • ¼ cup molasses
  • 1 tablespoon minced garlic
  • ½ teaspoon ginger
  • 3 tablespoons corn starch
  • 3 tablespoons water
  • ¼ cup oil
  • For the stir-fry:
  • 1 boneless, skinless chicken breast
  • 1 sliced green bell pepper
  • 1/2 head broccoli, broken into florets
  • 1/4 onion, chopped
  • 1/2 can water chestnuts, sliced
  • 1/2 carrot, sliced
  • 4 mushrooms, sliced
  • 2 tablespoons olive oil

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Whisk broth, teriyaki sauce, vinegar, molasses, garlic, ginger and oil over a low heat until it starts to bubble.
In a separate bowl, mix the corn starch and water. Slowly add the mixture to the rest of the sauce and stir until it is thick enough to coat the back of the spoon.
Heat olive oil in a saute pan over medium-low heat. Roughly slice the chicken breast and add to the pan along with the green bell pepper, broccoli, water chestnuts, mushrooms and carrot.
Once the chicken has lost some of its pink, add the sauce. Stir and cook until the chicken has completely lost its pink.
Serve and enjoy!

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