Quick Chicken Stir Fry Recipe
This Quick Chicken Stir Fry is a vibrant and flavorful dish featuring tender chicken breast pieces tossed with crisp sugar snap peas, colorful bell peppers, and a deliciously tangy and sweet sauce. Perfectly cooked in a hot wok, this stir fry is both quick to prepare and satisfying, making it an ideal meal for busy weeknights. Serve it over steamed rice or noodles for a complete and delicious dinner.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Ingredients
Scale
Chicken and Coating
- 3 chicken breast fillets, sliced into bite-size pieces
- 2 tbsp cornflour (cornstarch)
- pinch of salt
- pinch of pepper
Vegetables
- 85 g (1 cup) sugar snap peas or snow peas
- 1 yellow pepper, deseeded and sliced
- 1 red pepper, deseeded and sliced
- 2 cloves garlic, peeled and minced
- 1 bunch spring onions (scallions), chopped
- 1 small red chilli, deseeded and sliced
Sauces and Seasonings
- 2 tbsp vegetable oil
- 4 tbsp soy sauce
- 2 tbsp Chinese rice vinegar
- 3 tbsp brown sugar
- 3 tbsp sweet chilli sauce
- 2 tbsp tomato ketchup
To Serve
- Boiled rice or noodles
Instructions
- Coat the chicken: Place the chicken pieces onto a plate. Add the cornflour, a pinch of salt, and pepper. Toss everything together thoroughly to evenly coat the chicken pieces with the cornflour mixture.
- Cook the chicken: Heat the vegetable oil in a wok over high heat until very hot. Add the coated chicken pieces and fry for 5-6 minutes, turning occasionally until the chicken is lightly browned and cooked through.
- Add the vegetables: Add the sugar snap peas and sliced yellow and red peppers to the wok. Stir-fry them with the chicken for an additional 2 minutes to maintain a crisp texture.
- Make the sauce and combine: Add the minced garlic, soy sauce, Chinese rice vinegar, brown sugar, sweet chilli sauce, and tomato ketchup to the wok. Continue stir-frying on high heat, tossing everything together with a spatula until the sauce is heated through. Check the chicken is fully cooked by slicing one piece to ensure there is no pink inside.
- Add fresh aromatics: Stir through the chopped spring onions and sliced red chilli. Cook for 1 more minute until these ingredients are heated but remain crunchy.
- Serve: Remove from heat and serve immediately with boiled rice or noodles to complete the meal.
Notes
- Ensure the wok or pan is very hot before adding the chicken to get a nice sear and avoid steaming.
- Adjust the amount of chilli according to your spice preference.
- Use fresh vegetables to keep the stir fry crisp and colorful.
- You can substitute chicken breast with thigh meat for a juicier texture.
- Leftovers can be stored in the fridge for up to 2 days; reheat gently before serving.
Keywords: quick chicken stir fry, chicken stir fry recipe, easy chicken dinner, Chinese stir fry, weeknight meals, vegetable stir fry
Find it online: https://servedbynora.com/quick-chicken-stir-fry-recipe/
