Spicy Chinese stir-fry chicken breast

    18 min

    An everyday dish for any occasion, easy to cook. This recipe can be made with or without chilli and it's a good way for kids to have more veg.


    Northamptonshire, England, UK
    3 people made this

    Serves: 4 

    • 1 or 2 chicken breast fillets, cut into 1cm strips
    • 2 tablespoons cornflour
    • 1/2 teaspoon salt
    • 1 or 2 tablespoons vegetable oil for stir frying
    • 2 red chillies, cut into thin strips (optional)
    • small piece root ginger, peeled and finely chopped
    • 2 or 3 garlic cloves, finely chopped
    • few celery sticks, cut into thin strips
    • 1 carrot, cut into thin strips
    • 2 teaspoons light soy sauce
    • 1/2 teaspoon caster sugar

    Prep:10min  ›  Cook:8min  ›  Ready in:18min 

    1. Dust chicken breast strips with cornflour and add 1/4 teaspoon salt. Place in boiling water to poach for at least 10 minutes. Remove with a slotted spoon and set aside to cool.
    2. Heat oil in very hot pan; stir in chillies, ginger and garlic. Quickly add chopped celery and carrot. Stir for about 3 minutes, then add chilled cooked chicken breast strips.
    3. Add light soy sauce, remaining 1/4 teaspoon salt and sugar. Stir for another 3 minutes.


    I suggest you stir fry at a very high heat. You could boil celery and carrot strips before stir frying. Then soak them in tap water to chill down. Press slightly to remove any excess water. Then stir into ginger, garlic and red chilli.

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