Stir-Fried Chicken with Grapes

Total Time
34 min
30 min
4 min
Green grapes work equally well but just don’t have the same eye-appeal as red grapes do.


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

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