Chicken stir-fry in 4 easy steps

Chicken stir-fry in 4 easy steps

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(28 ratings)

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Cooking time

Prep: 15 mins Cook: 20 mins Plus 15 mins marinating

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Easily halved
Nutrition info

Nutrition per serving

kcalories
501
protein
42g
carbs
76g
fat
5g
saturates
1g
fibre
2g
sugar
3g
salt
1.02g

Ingredients

  • 4 skinless boneless chicken breast fillets
  • 1 egg white
  • 1 tbsp cornflour, plus 1 tsp extra
  • 350g fragrant Thai rice
  • thumb sized knob of root ginger
  • 1 red pepper
  • 1 shallot
  • 1 garlic clove
  • 1 red chilli (optional)
  • 1 tbsp vegetable oil
  • 1 tbsp fish sauce
  • juice 1 lime
  • handful basil leaves

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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.

Recipe from Good Food magazine, February 2008

Comments, questions and tips

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Comments

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Bluzegalliz's picture

Amazing flavours and so quick and easy- this will be a regular choice.

Hannah Solomon's picture

This is a good recipe & velveting the chicken worked great, however would have been better if it had a bit more sauce...

michellesrc's picture

I'm not a very inventive cook but wanted to try something new. I cooked this without any problem and my husband gave it the double thumbs up. He even suggested I pop it in my regular menu list.

sarunita88's picture

Lovely! To give it more taste, try using 50 ml vegetable stock instead of fish sauce and lime. I also seasoned it with chilli powder instead of adding real chillies.

black15's picture

The family liked it. I served with a little rice (unlike suggested), rice noodles and added peri peri sauce in preparinge chicken with a little more caribbean spices for stronger flavour!!

roryjoem's picture
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Very nice flavours. Would have liked a bit more sauce with it, however, the velveting of the chicken made it extra special, and kept the meat lovely and moist.

masterfox_86's picture
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The velveting of the chicken worked a treat, but I found the lime rather overpowered the dish a bit so had to invent a bit to make it less acidic.

parboiled's picture
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i tried this and made it for a friend. i was doubtful but it came out a treat. that velveting lark is an out n out winner. thanks x

lisarickard's picture
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I tried to velvet the chicken and the egg just stuck to the bottom of the wok. Not sure what I did wrong? Didn't really find it very tasty.. was quite sour.

mel844's picture
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I didn't velvet the chicken but still thought this had fantastic flavours! Will definitely be making again soon :-)

jayprime's picture

What can be used instaed of fish sauce for those who are allergic to fish?

rparnell's picture
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Within a minute of adding the fish sauce, which I'd never used before, my wife asked whether something had gone off. I persevered and it tasted far better than it smelt. I threw in some home grown red chilli which gave it a real kick. Might try it again but might reduce or leave out the fish sauce!!! The velveting was a revelation and I'll definately do that again.

vikster1967's picture
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My children and I really enjoyed this, it makes a change for us all to like something! I used oyster sauce as I didn't have any fish sauce to hand but it was tasty, quick and easy.

mysticgremlin's picture
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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 :-(

josp74's picture
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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.

flossiemi's picture
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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.

cutiecheffie's picture

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...

moosepup79's picture
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Excellent recipe - the velveting makes a very noticeable difference and resulted in moist, soft chicken. I'll certainly be using this recipe again.

mrswoffington's picture
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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!

fimble's picture

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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