gaxownMy Weeknight Lifesaver: Super Speedy Chicken Stir Fry!
Okay, let me tell you about this recipe. This easy quick chicken stir fry is basically my superhero cape on busy weeknights. You know those days when everything has gone a bit pear shaped, the kids are starving, and the thought of cooking anything complicated makes you want to just order pizza? Yeah, this is what I make. It started years ago when I first tried making stir fry and it was… well, let’s just say ‘soggy mess’ is putting it kindly. But trial and error (lots of error!) led me here, to this actually simple, actually tasty version. It’s become such a staple, my eldest asks for it specifically now. Makes me feel like a proper domestic goddess, even if it only takes 20 minutes!
Why This is Probably Already Your New Favourite
Honestly? I make this when I have zero time but still want something vaguely home cooked and not straight form a packet. My family goes crazy for this because it’s just packed with flavour (and you can sneak in veggies they might otherwise turn their noses up at!). It’s faster than waiting for takeout, seriously. Plus, it uses pretty standard kitchen staples, so no weird shopping trips needed usually. The hardest part used to be getting the sauce right – it took me AGES to stop it being either too watery or pure salt. (Spoiler: cornflour slurry is your best mate here).
Gather Your Bits and Bobs (Ingredients!)
- Chicken: About 2 boneless, skinless chicken breasts (around 300-400g), sliced thinly. Sometimes I use thigh meat if that’s what I have, it’s actually juicier!
- Veggies: This is where you can go wild! I usually use: 1 bell pepper (any colour!), 1 medium onion sliced, a couple of carrots julienned (or sliced thinly if you CBA), a big handful of broccoli florets (about 1 cup), maybe some mange tout or sugar snaps if they look good at the shop. Seriously, use what you’ve got – mushrooms, baby corn, water chestnuts… chuck it in!
- Aromatics: 2-3 cloves garlic, minced (or use the lazy garlic from a jar, I won’t tell), about 1 tbsp grated fresh ginger (again, jarred is fine in a pinch).
- Oil: About 2 tbsp neutral oil for stir frying – like vegetable, canola, or peanut. Avoid olive oil, it’s flavour is too strong and its smoke point is lower.
- Sauce:
- 1/4 cup (60ml) low sodium soy sauce (My gran swore by Kikkoman, but any decent one works. You can read about different types here if you’re interested, but don’t stress over it).
- 2 tbsp oyster sauce (This adds that *something something* flavour)
- 1 tbsp rice vinegar (Or white wine vinegar if you must)
- 1 tsp sesame oil (A little goes a long way!)
- 1 tsp sugar (Helps balance it all out)
- Optional: Pinch of white pepper, a squirt of sriracha if you like heat
- Cornflour Slurry: 1 tbsp cornflour (cornstarch in the US) mixed with 2 tbsp cold water. Crucial!
- For Serving (Optional): Cooked rice (basmati, jasmine, brown – whatever floats your boat), noodles, maybe some sesame seeds or chopped spring onions for garnish.
Right, Let’s Get Cooking! (Directions)
- Prep is Key: Seriously, do this first. Chop all your veg, slice the chicken, mince the garlic/ginger. Mix all the sauce ingredients (EXCEPT the cornflour slurry stuff) in a little bowl or jug. Mix the cornflour and cold water in a separate tiny bowl until smooth. Get everything ready it makes life so much easier trust me. Put your rice on to cook now too if you’re having it! I learned this the hard way after setting off the smoke alarm frantically chopping mid cook… oops.
- Chicken Sizzle Time: Get your wok or large frying pan super hot over a medium high heat. Add about 1 tbsp of the oil. Swirl it around. Carefully add the chicken slices in a single layer (cook in batches if needed, don’t crowd the pan!). Let them sizzle and brown for a couple of minutes per side until cooked through. Remove the chicken from the pan and set aside on a plate.
- Veggie Action: Add the remaining 1 tbsp oil to the pan. Chuck in the harder veg first – onions, carrots, broccoli. Stir fry for 3-4 minutes until they start to soften but are still crisp. Think vibrant colours!
- Aromatics & Softer Veg: Add the garlic and ginger to the pan. Stir fry like mad for about 30 seconds until fragrant. Don’t let the garlic burn! Now add the softer veg like peppers, mange tout. Stir fry for another minute or two. This is where I usually sneak a taste of a carrot slice, you know, for quality control.
- Bring it Together: Pour the sauce mixture over the veggies. Let it bubble for a minute. Now, give that cornflour slurry a quick stir (it settles!) and pour it into the pan, stirring constantly. The sauce will thicken up almost instantly, like magic! Don’t worry if it looks a bit gloopy for a second – it always does!
- Final Flourish: Add the cooked chicken back into the pan. Toss everything together really well to coat the chicken in that gorgeous glossy sauce. Let it heat through for maybe another minute.
- Serve!: Dish it up immediately over hot rice or noodles. Garnish with sesame seeds or spring onions if you’re feeling fancy. Dinner sorted.
Handy Little Notes I’ve Picked Up
- Don’t overcook the veg! You want it tender crisp, not mushy. Keep things moving in the pan.
- Low sodium soy sauce really helps control the saltiness; you can always add a splash more at the end if needed, but you can’t take it away!
- If your sauce gets *too* thick (sometimes happens if the heat’s too high!), just splash in a tiny bit of water or chicken broth to loosen it.
- Velveting the chicken (coating it in cornflour/egg white before cooking) makes it extra tender, but honestly, for an easy quick chicken stir fry, I usually skip this step. Ain’t nobody got time for that on a Tuesday, right?
- I sometimes add a handful of cashew nuts right at the end for a bit of crunch. So good.
Fun Twists I’ve Tried (Some Better Than Others)
- Spicy Kick: Add some red pepper flakes with the garlic, or a good dollop of chilli garlic sauce to the main sauce.
- Peanut Power: Whisk a tablespoon of smooth peanut butter into the sauce for a satay vibe. Delicious!
- Orange Zing: Added orange juice and zest once… erm, it wasn’t *bad*, but it wasn’t great either. Kind of weirdly sweet. Probably won’t repeat that experiment! Maybe better with beef?
- Tofu Time: Swap the chicken for firm or extra firm tofu (pressed and cubed) for a veggie version. Fry the tofu first until golden, then add back at the end like the chicken.
What Kit Do You Need?
A wok is obviously ideal because it gets screaming hot and has those high sides perfect for tossing everything around like a pro. But look, if you don’t have one, a large, deep frying pan or skillet will absolutely work. Just make sure it’s big enough so you’re not overcrowding it. A sharp knife for chopping makes life easier (a basic knife skills tutorial can be a game changer!). Other than that, just bowls, measuring spoons/cups, and something to stir with!
Storing the Leftovers (If Any!)
Pop any leftovers in an airtight container in the fridge. It’ll keep for a couple of days, maybe three max. Reheat it gently in the microwave or quickly in a pan (you might need a splash of water). Though honestly, in my house it never lasts more than a day! I actually think this tastes better the next day sometimes, the flavours get to know each other.
How We Like to Eat It
We almost always have this easy quick chicken stir fry with plain boiled jasmine rice. It just soaks up that lovely sauce. Sometimes, if I’m feeling energetic, I’ll make egg fried rice on the side. Noodles work brilliantly too though, especially egg noodles.
Learn From My Mistakes (Pro Tips!)
- Prep EVERYTHING first (Mise en place, darling!): I mentioned this before but it bears repeating. Stir frying is FAST. You won’t have time to chop an onion while the garlic is sizzling. I once tried rushing this step and regretted it because half the stuff burned while I was still prepping the other half. Get your ducks in a row before you even turn the heat on.
- Don’t Crowd the Pan: Especially when cooking the chicken. If you put too much in at once, it steams instead of frying, and you get pale, sad chicken. Cook it in batches if your pan isn’t massive. It’s worth the extra minute.
- Hot Pan, Cold Oil (well, room temp oil): Get the pan properly hot *before* adding the oil. This helps prevent sticking.
- Taste and Adjust: Before you serve, grab a forkful (careful, it’s hot!). Need more salt? Tiny splash more soy. Too salty? Maybe a squeeze of lime or a touch more sugar. Learn to trust your taste buds!
Quick Questions Answered (FAQs)
Can I use frozen vegetables?
Totally! Just chuck them in straight from frozen – they might need an extra minute or two to cook through. They release a bit more water, so you might find your sauce needs slightly more thickening with the cornflour slurry perhaps?
My sauce is too thin! Help!
No worries! Just mix up a tiny bit more cornflour slurry (like 1 tsp cornflour to 2 tsp water) and stir it in while the sauce is simmering. It’ll thicken right up.
Is this recipe gluten free?
Not as written, because soy sauce and oyster sauce usually contain gluten. BUT you can easily make it gluten free! Just use tamari (which is GF soy sauce) instead of regular soy sauce, and check your oyster sauce label – some brands are GF or you can find GF versions. Make sure any other additions are GF too. (Check labels carefully!)
Can I make this ahead of time?
You can definitely prep all the components ahead – chop the veg, slice the chicken, mix the sauce (keep the slurry separate though!). Store them in airtight containers in the fridge. Then when it’s dinner time, the actual cooking takes mere minutes! Makes you feel super organised, I must say. Properly chuffed with myself when I do this.
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