Chicken stir-fry

    (1049)
    1 hour 20 min

    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.


    60 people made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (1049)

    Reviews in English (754)

    by
    442

    I made the marinade for the chicken according to recipe. Instead of the vegetables called for, I used a bag of frozen stir fry vegetables because that is what I had on hand. I cooked it as directed. The chicken was tender and the sauce was very flavorful. We loved it and this will be my new chicken stir-fry recipe. Thank you.  -  08 Oct 2012  (Review from Allrecipes US | Canada)

    by
    384

    Really great recipe! I added snap peas because I love them. I also added some hot oil to give it a little more kick. (We like spicy stuff!) Will make this again.  -  29 Aug 2012  (Review from Allrecipes US | Canada)

    by
    232

    this was decent. I liked it but it needed a little more asian flavor to it for my liking. It was not bad though!  -  02 Jul 2012  (Review from Allrecipes US | Canada)