Chicken stir-fry in 4 easy steps

Chicken stir-fry in 4 easy steps

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(31 ratings)

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


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

  • Easily halved

Nutrition: per serving

  • kcal501
  • fat5g
  • saturates1g
  • carbs76g
  • sugars3g
  • fibre2g
  • protein42g
  • salt1.02g
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  • 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



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 garlic clove
  • 1 red chilli (optional)
  • 1 tbsp vegetable oil
  • 1 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • juice 1 lime



    The same shape, but smaller than…

  • handful basil leaves


  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.

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Comments, questions and tips

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5th Aug, 2010
I didn't velvet the chicken but still thought this had fantastic flavours! Will definitely be making again soon :-)
25th Nov, 2009
What can be used instaed of fish sauce for those who are allergic to fish?
3rd Oct, 2009
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.
13th May, 2009
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.
20th Apr, 2009
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 :-(
6th Aug, 2008
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.
11th Jul, 2008
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.
20th Apr, 2008
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...
15th Apr, 2008
Excellent recipe - the velveting makes a very noticeable difference and resulted in moist, soft chicken. I'll certainly be using this recipe again.
6th Apr, 2008
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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