Chicken stir-fry

Chicken stir-fry


1 person made this

About this recipe: A quick and easy dish to prepare, this chicken stir-fry is packed with veggies. Try adding bean sprouts, corn, mangetout or any of your favourite vegetables. Serve it with white or brown rice, or noodles.

Katie Sechrist

Serves: 6 

  • 375g white rice
  • 950ml water
  • 160ml soy sauce
  • 55g brown sugar
  • 1 tablespoon cornflour
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced garlic
  • 1/4 teaspoon dried chilli flakes
  • 3 skinless, boneless chicken breasts, thinly sliced
  • 1 tablespoon sesame oil
  • 1 green pepper, sliced into matchsticks
  • 225g sliced water chestnuts, drained
  • 1 head broccoli, broken into florets
  • 120g sliced carrots
  • 1 onion, cut into large chunks
  • 1 tablespoon sesame oil

Prep:30min  ›  Cook:35min  ›  Extra time:15min  ›  Ready in:1hr20min 

  1. Bring rice and water to the boil in a saucepan over high heat. Reduce heat to medium-low, cover and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
  2. Combine soy sauce, brown sugar and cornflour in a small bowl; stir until smooth. Mix ginger, garlic and chilli flakes into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
  3. Heat 1 tablespoon sesame oil in a large pan over medium-high heat. Cook and stir green pepper, water chestnuts, broccoli, carrots and onion until just tender, about 5 minutes. Remove vegetables from pan and keep warm.
  4. Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in pan over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to pan. Bring to the boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.

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