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Katie's Cucina

Stir-Fried Chicken Paprikash

I had never heard of “paprikash” until I tried it out at a restaurant a few years back. I immediately fell in love with the sweet and creamy dish. I love to stir-fry. Simply because it typically means its going to be a quick and easy meal. When I spotted this recipe I knew I needed to give it a try. We absolutely LOVE all the ingredients in the recipe, so I was sure it would be a winner. 

 Sure enough it was an instant hit! Luckily, there was more than enough for lunch the next day, and to be honest I think it tasted even better the next day. The flavors were able to marinate the meat and vegetables. Typically a paprikash is slow cooked for hours. In this case it’s cooked quickly giving the met and vegetables little time to marinate. 

Adapted from: Rachael Ray, February 2011

Stir-Fried Chicken Paprikash

Prep Time: 15 minutes

Cook Time: 5 minutes

Yield: 4


  • 1 lb boneless skinless, chicken breast, cut into bite size pieces
  • 2 tbsp dry sherry
  • 1 tbsp garlic, finely chopped
  • 2-1/2 tsp cornstarch
  • 2 tbsp plus 2 tsp vegetable oil
  • 3/4 cup chicken broth
  • 1 onion, thinly sliced
  • 1 red bell pepper, julianne sliced
  • 1 tbsp sweet paprika
  • 1/3 cup sour cream
  • 3 tbsp flat-leaf parsley, chopped
  • salt and pepper


  1. In a medium bowl, combine the chicken, 1 tablespoon sherry, the garlic, 2 teaspoons cornstarch, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in 2 teaspoons oil.
  2. In a small bowl, combine the chicken broth and the remaining 1 tablespoon sherry. Stir in the remaining 1/2 teaspoon cornstarch until dissolved.
  3. Heat a 14-inch, flat-bottomed wok over high heat until a bead of water vaporizes upon contact. Swirl in 1 tablespoon oil. Add the chicken mixture, spread in a single layer and cook undisturbed for 1 minute. Using a metal spatula, stir-fry until the chicken begins to brown, about 1 minute; transfer to a plate.
  4. Lower the heat to medium and swirl in the remaining 1 tablespoon oil. Add the onion and bell pepper; season with salt and stir-fry until softened, about 1 minute. Add the paprika, return the chicken and any juices to the wok, increase the heat to high and stir-fry until just combined. Swirl in the broth mixture and stir-fry until the chicken is just cooked through, 1 to 2 minutes. Stir in the sour cream and parsley.


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3 Responses to “Stir-Fried Chicken Paprikash”

  1. Shiloh posted on September 30, 2011 at 3:42 pm (#)

    That looks really good. I think we might try it soon.:) I'm a new follower from Something swanky.:)

  2. Shiloh posted on September 30, 2011 at 3:43 pm (#)

    lol, oops, forgot, I'm from Everyday Gameplan.

  3. Anna posted on October 1, 2011 at 2:08 am (#)

    Perfect stir fried chicken! thanks for sharing your version of this recipe…

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