20-Minute General Chicken Stir-Fry with Brown Rice
A lighter take on Chinese-American general chicken, made with artificial sweetener and minimal oil. Tender chicken breast pieces are seared in a wok with aromatics, then simmered in a tangy ginger-soy sauce thickened with cornstarch. Served over brown rice. Perfect for weeknight dinners when you want restaurant-style results without excess sugar or fat. The sauce is savory with subtle heat and vinegar brightness.
Ingredients
- ¾ cup chicken broth
- 2 tablespoon cornstarch
- 2 tablespoon Splenda granular, artificial sweetener
- 2 tablespoon soy sauce
- 1 tablespoon white wine vinegar
- ½ teaspoon ground ginger
- 2 teaspoon olive oil
- 2 medium scallion, chopped
- 2 teaspoon garlic, minced
- ½ teaspoon red pepper flakes
- 1 lb boneless skinless chicken breast
- 2 cup brown rice, cooked
Instructions
- 1
Cut chicken into 2-inch pieces.
- 2
Whisk together chicken broth, cornstarch, Splenda, soy sauce, vinegar, and ginger in a small bowl. Set aside.
- 3
Heat oil in a skillet or wok over medium-high heat.
- 4
Add scallions, garlic, and red pepper flakes. Cook for 2 minutes.
- 5
Add chicken and cook until browned, about 5 minutes.
- 6
Pour in sauce and simmer until thickened and chicken is cooked through, about 3 minutes.
- 7
Serve over cooked brown rice.
Tips
Don't skip browning the chicken; it develops flavor and creates texture contrast with the silky sauce.
Have all ingredients prepped before heating oil. Stir-frying moves fast and you won't have time mid-cook.
Good to Know
Refrigerate in airtight container up to 3 days. Sauce and chicken keep separately better than on rice.
Prepare sauce and chop aromatics up to 1 day ahead. Cook rice ahead. Assemble and cook stir-fry fresh.
Serve immediately while chicken is hot and sauce is glossy. Pair with steamed vegetables or a simple side salad.
Common Mistakes
Don't overcook chicken or it becomes dry. Check doneness at 5 minutes browning time.
Don't skip the cornstarch slurry or sauce won't thicken properly.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use chicken thighs instead of breast?
Yes. Thighs stay juicier and have more flavor. Increase cook time by 2-3 minutes since they're thicker. Brown slightly longer for better color.
What if my sauce is too thick or thin?
Too thick: add broth 1 tablespoon at a time. Too thin: mix 1 teaspoon cornstarch with 1 tablespoon cold water, stir in, and simmer 1 minute more.
How long does this keep in the fridge?
Up to 3 days. Store sauce and chicken separate from rice for best texture. Reheat gently in a skillet or microwave.