Chicken stir-fry in 4 easy steps

Chicken stir-fry in 4 easy steps

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(30 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
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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

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Comments

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maryvale's picture

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

teresag1963's picture
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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.

abouttravel's picture
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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.

2priory's picture
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Fabulous, this is now a regular, sometimes I add a sliced courgette, which goes very well.

janegoodfood's picture
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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.

mariena's picture

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

vivienodonnell's picture

Bland and uninspiring, did not enjoy particularly!

mariegoodfood's picture

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!

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

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