Chicken stir-fry in 4 easy steps
See this recipe step by step

Chicken stir-fry in 4 easy steps

Asian cooking can be light, healthy and so quick that you’ll think twice before ever ordering a takeaway again!

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 20 mins

Plus 15 mins marinating

Low-fat

Source of vitamin C

Method

  1. Velveting the chicken: Slice the chicken into bite-size pieces. Beat together the egg white and 1 tbsp cornflour in a bowl. Tip in the chicken and coat with the mix (see Know-how, top right). Marinate for 15-30 mins (don't place in the fridge or the mix will harden). Now rinse the rice in a sieve under the cold tap until the water runs clear.
  2. Making perfect rice: Drain the rice, tip into a pan with a lid and pour over 600ml water and a pinch of salt. Bring the water to the boil, then cook the rice uncovered for 10 mins or so until the water has almost boiled away and small craters appear. Cover with a lid, turn the heat down as low as it will go and cook for 10 mins more.
  3. Getting the ingredients ready: Strip the ginger skin with a teaspoon and finely chop until you have 1 tbsp. Halve the pepper and trim off the stalk, inner pith and seeds. Cut into bite-size pieces. Peel the shallot and garlic clove, then thinly slice. Trim the ends off the chilli, if using, removing the seeds if you like it milder, and cut into thin slices. Remove the chicken from the egg marinade and pat dry with kitchen paper.
  4. Foolproof stir-frying: Heat a wok and pour in 1 tbsp oil. Cook the chicken for 7-10 mins, tossing until just cooked. Set aside. Pour in some more oil if you need to. Add the pepper and cook for 1 min, then cook the ginger, shallot and garlic for 1-2 mins more. Combine the fish sauce, lime juice, 50ml water and 1 tsp cornflour. Tip into the wok, then add the chicken. Cook for 1 min, stir through the basil, then serve with the rice.
Try

Try it with beef

Beef with noodles: Try 'velveting' beef strips instead of chicken. Instead of rice, soak 200g thick rice noodles according to pack instructions, then stir into the wok along with the fish sauce mixture.

Troubleshooting: The stir-fry is greasy

Resist the temptation to add a lot of oil. Using a non-stick or well-seasoned wok and cooking over a really high heat should cut down on the amount of oil you need. If the mixture does start to stick or burn, add 1 tbsp of water instead of extra oil.

Know how - velveting

Velveting is a technique used in Asian cooking for protecting delicate meats like chicken or fish. The light marinade of egg white and cornflour provides a protective coating when cooked, stopping meat from drying out. The coating also gives it a soft, velvety texture, hence the name.

Try is with tofu

Tofu with sesame seeds: Use chopped tofu instead of chicken - there's no need to 'velvet' the tofu. Add mangetout along with the red pepper and sprinkle with sesame seeds to serve.

Per serving

501 kcalories, protein 42.0g, carbohydrate 76.0g, fat 5.0 g, saturated fat 1.0g, fibre 2.0g, sugar 3.0g, salt 1.02 g

Recipe from Good Food magazine, February 2008.

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Latest comments and suggestions

Results 1-20

  • Binder photo Tania

    2008-01-28 09:34:04.722844

    Tania rated and commented on this recipe

    4 stars

    Really simple, lovely. I used slightly different vegetables but the sauce gives a great flavour. Would definitely make again!

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  • Binder photo Paul S

    2008-01-30 21:28:55.874784

    Paul S rated this recipe

    4 stars

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  • Binder photo Marie Quinn

    2008-02-01 13:41:51.343304

    Marie Quinn commented on this recipe

    As soon as I read this receipe I knew it would work. Its tasty, quick, cheap and healthy too! Good food....have done it again! Amazing!

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  • Binder photo Vivien

    2008-02-13 18:40:28.586193

    Vivien commented on this recipe

    Bland and uninspiring, did not enjoy particularly!

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  • Binder photo Michele

    2008-02-23 19:23:05.409239

    Michele commented on this recipe

    We really liked this, full of fresh flavours and low fat too !

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  • Binder photo Janet

    2008-02-23 20:17:13.621662

    Janet rated and commented on this recipe

    5 stars

    Delicious. The chicken had a fantastic texture, "velveting" was a new technique to me but one I would definitely use again as it totally changed the texture I have previously experienced from stir fried chicken.

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  • Binder photo Margaret

    2008-02-25 14:49:04.858582

    Margaret commented on this recipe

    Fabulous, this is now a regular, sometimes I add a sliced courgette, which goes very well.

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  • Binder photo Margaret

    2008-02-25 14:49:31.307588

    Margaret rated this recipe

    4 stars

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  • Binder photo HelenPalmer

    2008-02-28 17:38:08.758875

    HelenPalmer rated and commented on this recipe

    5 stars

    This is such a quick and easy recipe and very tasty. The eggwhite 'velveting' of the chicken really made a vast difference to the texture, making it soft, not dried out. Simple to make it different with a range of vegetables! Great midweek supper dish.

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  • Binder photo teresag1963

    2008-03-11 19:40:21.079597

    teresag1963 rated and commented on this recipe

    4 stars

    Tried this for tea today very nice would add more chilli and more pepers for colour next time, I served this with egg noodles instead of rice very nice.

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  • Binder photo maryvale

    2008-03-13 22:51:13.468078

    maryvale commented on this recipe

    havent done this one yet but it looks so appertizing it will be my sunday lunch this week end

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  • Binder photo Lena

    2008-03-20 09:29:46.937808

    Lena commented on this recipe

    very quick to cook and my little girls loved the chicken. The flavor is just right, not too strong nor bland. Oh did add one red chilli. It now one of my speedy suppers for the family.

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  • Binder photo Annette

    2008-04-06 23:10:07.492396

    Annette rated and commented on this recipe

    5 stars

    I wasn't shy with the chillies - even though I halved the amount, I still used a whole chilli and it was great with the ginger. It's not easy to find low-fat recipes that have much flavour, but this definitely delivered! I was also seriously dubious about the rice instructions, and was convinced I'd burn it, but it worked fine and had an authentically sticky texture. Excellent!

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  • Binder photo Moosepup

    2008-04-15 16:42:21.166949

    Moosepup rated and commented on this recipe

    5 stars

    Excellent recipe - the velveting makes a very noticeable difference and resulted in moist, soft chicken. I'll certainly be using this recipe again.

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  • Binder photo Cutiecheffie

    2008-04-20 20:15:33.302606

    Cutiecheffie commented on this recipe

    Don't see what I could've done wrong, but this was not a success at all. The lime was way too overpowering and there was no depth of flavours. I've reread the recipe to see where I may have gone wrong, but no luck! Oh well...

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  • Binder photo skybluejamie

    2008-06-29 21:40:46.664581

    skybluejamie rated this recipe

    4 stars

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  • Binder photo Flossie

    2008-07-11 10:44:03.633963

    Flossie commented on this recipe

    This recipe is a massive hit with all our family and friends, they have all asked for the recipe and can't believe how simple it is to make as it is so tasty - the lime sauce is just so fresh.

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  • Binder photo Flossie

    2008-07-11 10:45:02.059425

    Flossie rated this recipe

    5 stars

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  • Binder photo Jo

    2008-08-06 23:28:42.855284

    Jo rated and commented on this recipe

    4 stars

    My biggest disovery thanks to this recipe is velveting - never done it before but would def do again as made a real difference to the chicken which remained moist and tasty. I liked this recipe as it was very fresh and healthy, I didn't have any ginger in the cupboards but made it anyway and still enjoyed.

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  • Binder photo sprymidget

    2009-04-20 10:22:29.272223

    sprymidget rated and commented on this recipe

    1 stars

    tried this recipe on Saturday night - total disappointment. I re-read the recipe to make sure I'd missed nothing out or got the amounts wrong but this was totally lacking in any flavour. maybe it's just down to my and my family's tastebuds but it was very uninspiring :-(

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 20 mins

Plus 15 mins marinating

Low-fat

Source of vitamin C

Ingredients

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Add to your binder

Per serving

501 kcalories, protein 42.0g, carbohydrate 76.0g, fat 5.0 g, saturated fat 1.0g, fibre 2.0g, sugar 3.0g, salt 1.02 g

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