Chicken Stir Fry
Tender chicken and crisp vegetables in a glossy sauce - faster than takeout and on the table in 20 minutes.
- ⏱ 20 min
- 📊 easy
- 🍽 For Two
Ingredients
- 400 g chicken breast, sliced
- 400 g mixed stir-fry vegetables
- 3 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tbsp each garlic and ginger
Instructions
- Toss chicken with cornstarch and a splash of soy.
- Sear in a hot wok until golden, then remove.
- Stir-fry the vegetables 3 minutes; add garlic and ginger.
- Return chicken with sauce, toss 1 minute and serve.
💡 Chef's tip
Have every ingredient prepped and beside the pan before you start - stir frying moves too fast to chop as you go.
Velveting the chicken in a little cornstarch and soy before cooking gives it that silky, tender coating you get at Chinese restaurants but rarely at home.
Nutrition (per serving)
- Calories: 320 kcal
- Protein: 34 g
- Carbs: 18 g
- Fat: 12 g
