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Quick Chicken Stir Fry Recipe
Quick Chicken Stir Fry! Easy Chicken and veggie stir fry - a quick mid-week meal with a kick of chilli heat that you can get on the table in less than 20 minutes!
Prep
10 min
Cook
15 min
Total
25 min
Serves
4
Instructions
- 01
Place the chicken onto a plate, add the cornflour, salt, and pepper, and toss together to coat the chicken.
- 02
Add the oil to a wok and heat on high. When the oil is very hot, add in the chicken and fry for 5-6 minutes – turning a couple of times until lightly browned.
- 03
Add in the sugar snap peas and peppers and fry for a further two minutes
- 04
Add in the garlic, soy sauce, Chinese rice vinegar, brown sugar, sweet chilli sauce, and tomato ketchup. Continue to heat on high, tossing everything with a spatula, until heated through. Check the chicken is cooked by taking a large piece and slicing it in half. If it’s no longer pink in the middle, it’s cooked.
- 05
Stir through the chopped spring onions and the chopped chilli, and heat for one more minute until they’re hot, but still crunchy
- 06
Serve with rice or noodles.
Nutrition
per serving · 1 serving
- Calories
- 283
- Protein
- 21g
- Carbs
- 28g
- Fat
- 9g
- Fiber
- 1g
- Sugar
- 19g
- Sat. fat
- 6g
- Sodium
- 1299mg
- Cholesterol
- 54mg
Variations & swaps
Ingredient swaps/additions
- You can use whatever you’ve got in that will cook relatively quickly over a high heat. Such as:
- Baby corn, beansprouts, bamboo shoots, tender stem brocolli, strips of carrot, asparagus, strips of cabbage (white or green), leeks, radish or courgette (zucchini).
Sauce Variations
- You could add a little more sugar, plus the juice of a lime for a tangy-sweet sauce.
- Try adding pineapple chunks and juice, a tablespoon of malt vinegar and sugar and an extra squirt of ketchup for a quick sweet and sour stir fry.
- Add hoisin and oyster sauce for an earthier sweet/salty flavour
- Pile in the veggies and watch the kids eat them up with no complaints! So much tastier than take-out!
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