Photo of Stir-Fried Chicken with Grapes by WW

Stir-Fried Chicken with Grapes

SmartPoints® value per serving
Total Time
34 min
30 min
4 min
This gorgeous dish is not only guest worthy, it is quick to prepare. At around 30 minutes, the stir-fry technique gets all of the components seared and cooked to perfection for a main-dish stunner. Green grapes work equally well but just don’t have the same eye-appeal. You can find Pomegranate Molasses in most grocery stores' international sections. It is totally worth heading to an ethnic market to grab a bottle due to its ideal balance of sweet and tart. Although grapes are mainly eaten cold, this recipe shows their versatility and relevance in warmer profiles.


Uncooked boneless skinless chicken breast

1 pound(s), cut into bite-size 1/4-inch slices

Minced garlic

1 Tbsp

Dry sherry

2 Tbsp, divided


2½ tsp, divided

Table salt

¾ tsp, divided

Peanut oil

4 tsp, or vegetable oil, divided

Canned chicken broth


Balsamic vinegar

1 tsp

Pomegranate molasses

1 Tbsp

Uncooked red onion(s)

1 small, thinly sliced

Fresh thyme

3 sprig(s)

Black pepper

¼ tsp, freshly ground

Red seedless grapes

8 oz, large size, halved (about 1 1/2 cups)

Fresh thyme

2 tsp, leaves


  1. In a medium bowl, combine chicken, garlic, 1 Tbsp sherry, 2 tsp cornstarch, and 1/2 tsp salt; stir in 1 tsp oil until well combined.
  2. In a small bowl, combine broth, vinegar, molasses, remaining 1 Tbsp sherry, and remaining 1/2 tsp cornstarch.
  3. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1-2 seconds of contact; swirl in remaining 1 Tbsp oil. Carefully add chicken, spreading evenly in a single layer; cook, undisturbed 1 minute, until chicken begins to sear. Add onion, thyme sprigs, pepper, and remaining 1/4 tsp salt; stir-fry, incorporating onion, until chicken is no longer pink, about 1 minute.
  4. Stir sauce; swirl into wok. Add grapes; stir-fry until chicken is cooked through and sauce thickens slightly, 1-2 minutes. Sprinkle with thyme leaves.
  5. Serving size: 1 cup