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Quick dinner

Chicken and Vegetable Stir-Fry

A high-heat chicken and vegetable stir-fry with a glossy ginger-soy sauce and noodles that remain springy rather than waterlogged.

MainQuick dinnerHigh-proteinDinnerHigh protein
Total time40 minutes
DifficultyModerate
Community ratingNew recipe
Per serving47.3g protein
Stock food photograph for Chicken and Vegetable Stir-Fry
OK
Structure checkedAdaptive recipe data
Serves
4

Scaled live

Ingredients

4 people

Stir-fry

  • 600 gchicken breast, sliced across the grain into thin strips
  • 1 tbsplight soy sauce
  • 1 tbspcornflour
  • 3 tbspvegetable oil, divided
  • 1red pepper, sliced
  • 1yellow pepper, sliced
  • 200 gbroccoli, cut into small florets
  • 150 gsugar snap peas
  • 1medium carrot, cut into thin matchsticks
  • 4spring onions, sliced, white and green parts separated
  • 3garlic cloves, finely sliced
  • 20 gfresh ginger, cut into fine matchsticks
  • 300 gdried medium egg noodles

Sauce

  • 3 tbsplight soy sauce
  • 1 tbspdark soy sauce
  • 2 tbspoyster sauce
  • 1 tbsprice vinegar
  • 1 tsptoasted sesame oil
  • 1 tspsoft brown sugar
  • 100 mlcold water
  • 1 tspcornflour

Per serving

623 kcal47.3g protein75g carbs16g fat

Nutrition calculated from 21 of 21 ingredients

Approximately 650 kcal, 45g protein, 82g carbohydrate, 17g fat and 9g fibre per serving.

Clear and checked

Method

  1. 01

    Mix the chicken

    3 min

    Mix the chicken with 1 tbsp soy sauce and 1 tbsp cornflour. In a separate bowl, whisk all sauce ingredients until the cornflour dissolves.

  2. 02

    Cook the noodles

    1 min

    Cook the noodles for 1 minute less than the packet time. Drain, rinse briefly under cold water and toss with 1 tsp of the vegetable oil to prevent sticking.

  3. 03

    Heat the wok

    4 min

    Heat the wok until very hot. Add 1 tbsp oil and cook half the chicken in one layer for 3-4 minutes, tossing only after it colours. Transfer to a clean plate and repeat with another 1 tbsp oil. The chicken should reach at least 75°C.

  4. 04

    Add the remaining oil

    2 min

    Add the remaining oil. Stir-fry broccoli and carrot for 2 minutes with 2 tbsp water. Add peppers and sugar snaps and cook for another 2 minutes.

  5. 05

    Add spring-onion whites

    3 min

    Add spring-onion whites, garlic and ginger and fry for 30 seconds. Return the chicken and any juices.

  6. 06

    Whisk the sauce again

    2 min

    Whisk the sauce again, pour it around the hot edge of the wok and toss for 1 minute until glossy. Add noodles and toss for 1-2 minutes until hot and evenly coated.

  7. 07

    Finish with spring-onion greens and serve immediately

    3 min

    Finish with spring-onion greens and serve immediately.

Equipment check

6 items required

  • Wok or largest frying pan available
  • Medium saucepan
  • Two mixing bowls
  • Chopping board and knife
  • Tongs or wok spatula
  • Colander

Dietary and allergen note: Contains gluten, soya and sesame. Use gluten-free tamari and rice noodles if required.

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Recipe diagnostics

Checked before you cook.

Structurally checked

Metric quantities and serving yield are explicit

Method includes timing and doneness cues

Nutrition is identified as a calculated estimate

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