Savoury Chicken and Vegetable Stir-fry

Quick, savoury, and packed with crunch.

Total: 25 min
Hands-on: 20 min
Serves: 4
Level: Easy
Cuisine: Chinese
Meal: Dinner

A fast, fragrant wok classic that comes together in under 25 minutes using everyday pantry staples.

Shopping list

400 g boneless chicken thighs
3 tbsp soy sauce
2 tbsp vegetable oil
4 cloves garlic
1 tbsp grated ginger
300 g broccoli
2 medium carrots
1 medium red bell pepper
1/2 medium onion
1 tsp cornstarch
3 tbsp chicken stock
1 tsp black pepper
1 tsp sesame oil
Cooked rice or noodles for 4 servings

Ingredients

400 g boneless chicken thighs sliced into thin strips
3 tbsp soy sauce
2 tbsp vegetable oil
4 cloves garlic minced
1 tbsp ginger finely grated
300 g broccoli cut into small florets
2 medium carrot cut into thin matchsticks
1 medium red bell pepper sliced
1/2 medium onion sliced
1 tsp cornstarch
3 tbsp chicken stock
1 tsp black pepper ground
1 tsp sesame oil for drizzling
for 4 servings cooked rice or noodles to serve

Method

Prepare the stir-fry sauce by whisking together the soy sauce, chicken stock, cornstarch, and black pepper in a small bowl.

3 min
Mince the garlic, grate the ginger, and slice or cut all the vegetables as described on the ingredient list so they cook quickly.

Tip Keeping vegetables to similar sizes prevents one being undercooked and the other burnt.

2 min
Heat 1 tbsp of the vegetable oil in a wok or large pan over high heat until the oil shimmers.

Tip Make sure the wok is hot before adding the chicken to seal the juices in.
Add the sliced chicken and stir-fry for 3 to 4 minutes, breaking up any clumps until it is cooked through and lightly golden.

Tip Ensure the chicken is in a single layer if possible for even cooking.

4 min
Transfer the cooked chicken to a plate and keep it aside.
Return the wok to the heat and add the remaining 1 tbsp of vegetable oil.

Tip Do not use sesame oil for this step as it has a lower smoke point.
Add the garlic and ginger and stir-fry for 30 seconds until fragrant, then add the onion and carrot and cook for 2 minutes.

3 min
Add the broccoli florets and bell pepper, continuing to stir-fry for another 2 minutes until the vegetables are just tender.

Tip The vegetables should still be crisp to maintain texture.

2 min
Pour the prepared sauce over the vegetables, stirring continuously for about 1 minute until the sauce thickens and coats the vegetables.

1 min
Return the chicken to the wok, toss it with the vegetables and sauce for 1 minute to warm through, and drizzle with sesame oil before serving over rice or noodles.

Tip A pinch of spring onion or toasted sesame seeds added just before serving is a great finish.

1 min

Chef's tips

Ensure all your ingredients are prepared before the pan hits the heat.
Do not overcrowd the wok; cook in batches if you have a lot of vegetables.
Stir-fry quickly and continuously to keep the vegetables from steaming.

Swap it

Change the meat: Swap the chicken for diced beef, pork shoulder, or shrimp; seafood requires a shorter cooking time.
Change the vegetables: Use whatever fresh vegetables are available, such as snap peas, zucchini, or mushrooms.
Change the starch: Serve over noodles, udon, or even fresh steamed dumplings instead of rice.
Spicy option: Add a teaspoon of chili crisp or fresh sliced chili along with the garlic and ginger.