Stir-Fried Chicken With Ketchup Recipe (2024)

There is no scientific evidence to support your assertion. That is why.

This is another great one from Mark Bittman. Even the most particular 7 year old loves it; along with the rest of the family. The only thing I would add to his recipe,( and to all recipes that use chicken breasts) would be to soak the chicken in a mix of one teaspoon baking soda and two table spoons water. This will soften the chicken and guarantee a moist result.

I've made this recipe many times now and I'm always amazed at how delicious and easy it is, how complex the flavors are. I concur with someone who recommended an artisinal ketchup if you can find one (or make your own), to control the sweetness. Or just add a bit of Chinese black vinegar or any vinegar to the sauce.

A little bit worse than absolutely terrible! Should have known when I saw all of the adjustments that folks were making. I've never had a good experience with a Bittman recipe.

Try this with gochujang (+ketchup), the Korean fermented chili paste.

Huge hit at my house. Key is caramelizing the ketchup properly so it will adhere properly to the cooked chicken. I cooked the ketchup on above medium temp and it took about 8 minutes for me. Next time I may consider using 3/4 c. of ketchup.

Why do the NYT recipes use/encourage corn or canola oil when these are GMO products and both harmful to agriculture and to our bodies?

I mistakenly picked up a bottle of Heinz Sriracha Ketchup instead of the regular stuff. Happy accident -- it worked well here, with a little soy sauce and vinegar. I cut the amount of ketchup by 1/3 so it coated the chicken but wasn't saucy. Ketchup has to cook until it's thick and sticky. Not a lot of heat, but pretty tasty for very little effort. Will fiddle with it and try again.

Exactly my experience with Bittman recipes also--so glad to know I'm not the only one.

tastes just like what it is: chicken with ketchup on it. the recipe may be easy peasy but it is phony baloney.

This far exceeded our expectations! The final sauce tastes delicious, and not like plain old ketchup is all. The key is to keep cooking the ketchup until it really caramelizes--you want it to be thick and darker colored. The sauce amount is a bit too much though for the amount of chicken, so we added in bell peppers and bean sprouts and it was perfect. We couldn't stop eating it, will definitely make again.

Because there is absolutely no scientific evidence that that is true. No evidence that GMO products have done anything other than save millions from starvation and exponentially increase agricultural output.

Ketchup? I never use ketchup on anything. But this recipe is terrific, and easy peasy. I have made it without the flour (saving on calories) and it was just fine.

Loved this recipe! Yes, it was slightly sweeter than most tomato sauces, but that's what made it different. I used organic ketchup with real sugar, so it turned this deep, rich color as it cooked. I also added a splash of Worcestershire sauce for a little umami and to cut the sweetness, and a little harissa instead of the cayenne for more depth. Definitely a keeper.

I made this recipe because I had to cook for some kids, but I wasn't optimistic that chicken in ketchup sauce was going to be good. My husband and I LOVED it. (Should we be embarrassed to admit that?) I added more garlic than was called for (just because we had already chopped the garlic), but I think the recipe is just great as written.

This sounded like the weirdest dinner recipe to me, ketchup chicken?!? BUT it is very good, the cayenne is not enough to make a 3 year old turn it down. Mine scarfed it and made his “mmmm” sounds while eating. The fried garlic pieces are my favorite. I didn’t change anything about it and will definitely make this again…next time I’ll cook in a big pot so the oil doesn’t splatter all over my stove.

This recipe is okay. It's not as bad as it sounds, but essentially it is sautéed chicken drowned in ketchup.

I'm not sure what I did wrong here, but this did not turn out the way I expected. It just tasted like chicken drenched in too much spicy ketchup. Sadly, no one in the family enjoyed it, and we won't be trying this again.

I love making this as a treat for myself once every few months. It's like a warm hug!

I made this last night and it was really delicious. i will make this again.

I’m guessing the reviewers who are saying it tastes just like ketchup did not cook the ketchup long enough or maybe didn’t use enough garlic. Both of these were crucial to the ending flavor. The ketchup darkens, as Bittman suggests, and caramelizes and takes on the garlicky flavored oil. There’s a reason this recipe has such great reviews. We found this recipe to be simple and delicious and we’ll definitely be making it again. I served it with white rice and quick pickled cucumbers.

This works perfectly with extra-firm tofu.

This with tofu, added pickled jalapeños, served over steamed broccoli and feta.

We actually hated this. The ketchup was cloying. I won't be making this again.

I loved this, it’s like a cheater sweet and sour sauce

This was amazing! I added in some green onion and a splash of soy sauce at the end

This is one of those dishes that if served in a an elegant Chinese restaurant amd given a fancy name and them beautifully platted, the same people lambasting would love the dish. Bitman as always is on the mark.

I may have already left this note on this recipe but it makes me mad every time I make it. There’s no world in which something this stupidly easy should taste so good. I’ll be making it the rest of my life with delighted taste buds and mild chagrin.

I’ve made this quite a few times with additions suggested by readers. I always include onions with more garlic, cayenne and plenty of pepper - just because. I coat the chicken with whatever is handy - garbanzo and fava bean is on rotation now. Cook the catsup until it is really dark and sticky - truly cooked through! Very good even with my non- artisan, ancient catsup.

Is there a way to make this with left over chicken?