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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.

Recipe bywjf.morris
MainQuick dinnerHigh-proteinDinnerHigh protein
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Total time29 min
DifficultyModerate
Community ratingNew recipe
Per serving47.3g protein
Photograph of Chicken and Vegetable Stir-Fry
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Structure checkedAdaptive recipe data
Serves
4

Clear and checked

Method

Restoring cooking progress…
  1. 01

    Mix the chicken

    3 minHands-on

    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

    12 minHands-on

    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 minHands-on

    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 minHands-on

    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 minHands-on

    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 minHands-on

    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 minHands-on

    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.

Check the listed equipment and capacity before you start.

Recipe diagnostics

Checked before you cook.

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Metric quantities and serving yield are explicit

Method includes timing and doneness cues

Nutrition is identified as a calculated estimate

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