Chinese Style Chicken Stir-Fry

Looking for a quick and delicious midweek dish? Try this Chinese Style Chicken Stir Fry bursting with the aromatic flavors of ginger, garlic, and soy sauce. With a prep time of just 20-30 minutes, it’s perfect for those busy nights when you don’t have much time to cook. Customize this recipe by using your favorite vegetables or whatever you have in your fridge.

PREP: 20 MINS | COOK: 10 MINS | EASY | SERVES 4

Looking for a quick and delicious midweek dish? Try this Chinese Style Chicken Stir Fry bursting with the aromatic flavors of ginger, garlic, and soy sauce. With a prep time of just 20-30 minutes, it’s perfect for those busy nights when you don’t have much time to cook.

What makes this recipe truly special is the use of fresh ginger. Ginger adds a unique zing to the dish, infusing it with a warm and slightly spicy flavor. Not only does ginger enhance the taste, but it also brings numerous health benefits. It is known for its anti-inflammatory properties and can aid digestion, making this dish not only tasty but also good for you.

Serve this Chinese style chicken with steamed rice or noodles for a complete and satisfying meal. The combination of tender chicken, crunchy vegetables, and the bold flavors of ginger and soy sauce will transport your taste buds to the streets of China.

Feel free to customize this recipe by using your favorite vegetables or whatever you have in your fridge.

Approximate per serving: 362 Cals, 26.4g Protein, 27.9g Carbs, 17.2g Fat, 9.9g Sugar

Based on based on using 60ml oil,400g chicken,3 tablespoons ginger,3 cloves garlic,2 small red chillis,1 red pepper,1 onion,1 zucchini,1 leek,1 spring onion,broccoli,1 fresh coriander,45ml soya sauce,2 teaspoons corn flour,60ml rice wine

Watch Recipe Video on YouTube

step by step instructions

ingredients

  • 30ml vegetable oil
  • 400g chicken breast
  • 3 tablespoons minced fresh ginger
  • 3 cloves garlic
  • 2 small red chillis
  • 45ml soya sauce
  • 2 teaspoons cornflour
  • 60ml rice wine
  • 1 bunch fresh coriander
  • 2 cups mixed vegetables of your choice eg. peppers, onions, zucchini (courgettes), leeks, broccoli or broccolini, mushrooms, mange tout, sugar snap, asian greens**

I’m using what I had in my fridge today:

  • 1 zucchini/courgette
  • 1 leek
  • 1 spring onion
  • 6-8 broccoli/broccolini stalks
  • 1 red capsicum
  • 1 onion

** such as bok choy, yau choy, pea shoots, gai choy, gai lan, water spinach, napa cabbage, chinese celery

The trick to stir fry cooking is to have all your ingredients chopped and ready to go since the cooking process is very quick. So spend the first 10 minutes mincing and chopping. Mince, grate or finely chop your ginger and garlic, and finely chop a chilli or two. You can remove the seeds, but I don’t – I like a bit of zing.

1
Chop your chilli - deseed if you don't like it too hot!
2
Mince your ginger and garlic.
3
Slice the broccoli stems fairly small-they take longer to cook than the florets & will go in earlier.
4
Chop the onions quite finely
5
Cut peppers into bite sized pieces
6
Cut courgette/zucchini and leek cut into bite sized pieces
7
Arrange your vegetables according to how long they take to cook – onions will go in first, followed by peppers and broccoli stems, then zucchini, leek and finally the broccoli florets
8
At the very end, spring onions and coriander. Chop the coriander stems separately because they can go in earlier
9
Chop the chicken into bite sized cubes
10
In a small bowl or cup mix 120ml water with 60ml sherry or rice wine
11
45ml soya sauce
12
2 teaspoons of cornflour
13
Give it a good stir and keep it handy
14
Heat half the oil in your wok or frying pan over a fairly high heat (7/8 out of 10) & add chicken
15
Seal the chicken, turning it until it is just sealed (turned white)– don't cook it through! or it will become dry, that's why we only seal it at this stage. It will cook through when you return it to the pan later
16
Take it out with a slotted spoon, leaving all the juices behind in the pan, and keep it in a bowl nearby
17
Add another tablespoon of oil and add your onions and peppers and fry for a minute or two
18
Add the ginger, garlic and chilli and broccoli & coriander stems
19
Fry for another minute or two then add the zucchini and leek. Soften up the vegetables before
21
adding the water, soya sauce, wine mixture you made earlier. Give it a good stir and let the sauce thicken
20
before covering for a few minutes to let the vegetables steam
20
Remove the lid and return the chicken and their juices to the pan, stir and cover for a final 2 minutes to allow the chicken to cook through. This is when you would add the sugar snap, mange tout or leafy vegetables if you're using them
20
Uncover and add a good drizzle of sesame oil and decent sprinkling of white pepper
20
sprinkle with chopped coriander
Serve with rice or noodles

Serve with rice or noodles

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