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How To Make Chicken Stir Fry
Quick and Easy Recipe
Stir fried Chicken is one of the easiest and quickest ways to feed your family.
It can be done in about 15 - 20 minutes, depending on how quickly you can chop the ingredients!
Prepared on the hob, you only need 2 pans: one saucepan for the rice (or noodles) and one frying pan for the main dish, so it saves on the washing up too.
What's more, you can chop and change (see what I did there?) the recipe as much as you like and still come out with great tasting grub every time.
Read on to find out more.
It's All About The Herbs (And Spices)
Yes, you can get bottles of sauce you can pour over to give it some flavour, but those jars tend to have lots of salt and other stuff in them.
- Not that those things are necessarily terrible, but you can achieve the same effect, without the 'extras' with just a few simple herbs and/or spices.
This recipe presents one of those options, using Ginger and Coriander, but you can easily swap to different herbs.
In one optio, you can use cumin, turmeric and garam masala to turn it into a curry - chilli will make it more authentic, but leave it out if you want flavour, not heat.
Feel free to experiment to find your favourite combinations.
Try using less poultry and adding in a few prawns/shrimp or add some chilli, black peppercorns, or lime juice, to give it a bit of a kick.
And it doesn't even have to be chicken, it could be turkey or pork, just as easily.
The key thing is to cut the ingredients up nice and small, particularly the meat.
That way it all cooks through in super-quick time.
- 2-3 Chicken Breasts or leftover from a roast bird
- 1 Red Onion
- 1-2 Bell Pepper, Red or Green
- 1-2 Celery Stalks
- 4 Medium Mushrooms
- Ginger, either fresh root ginger or powder will do
- Coriander leaf, either chopped leaves, or dried
- Dark Soy Sauce
- 1 tablespoon cooking oil, preferably sunflower oil
- Basmati Rice or egg noodles
I like to use a large flat-based stainless steel frying pan, like this one, but non-stick pans are also a good option. The idea that you have to use a Wok for stir fries is nonsense.
- Using a sharp knife, cut the top of the bell pepper off and remove the seeds and stalk. Take the 'Top and tail' of the onion off and remove the skin. Wash the celery stalks and mushrooms.
- Chop the onion and celery into smallish pieces. Cut the mushrooms and peppers into thin slices. Chop up the chicken into thin slices.
- If using rice, put it on now. Bring the rice to the boil and then turn down to a medium heat, so it doesn't boil over. Stir the rice occasionally to make sure it doesn't stick. (If using brown rice, it'll need longer, so start that part earlier.)
- Pour the oil in a large flat-based frying pan on the hob with a medium heat. When the oil is hot, add the onion to the pan and cook for a couple of minutes. Stir them around the pan, so they don't burn.
- Add the meat and fry until it is starting to look brown all over. Keep stirring and don't forget to give the rice in the other pan a stir too. If you're having noodles instead of rice, put them on about now.
- I like to add the ginger and coriander at the same time as I add the chicken, so the flavours have time to diffuse throughout. Be generous with them to give it plenty of flavour - you want to use at least a teaspoon of ginger and cover most of the chicken slices with the coriander leaf.
- Add the remainder of the vegetables. Continue cooking, stirring as you do.
- Add a few glugs of Soy Sauce. This will give you the salt to enhance the other flavours, without overdoing it too much.
- Pop a little freshly ground black pepper in to balance it up.
- When the vegetables are done - a good indicator is that the mushrooms have become a darker brown colour - drain the rice, then serve. Yum!
If you want to stir stuff in a stir fry, then you can't beat a wooden spoon. I prefer them to plastic spoons as they don't bend so easily, plus they are still good if you have a non-stick pan and you don't want to damage the surface.