Chicken stir-fry in 4 easy steps

Chicken stir-fry in 4 easy steps

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(39 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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17th Mar, 2019
Best thing about this is the velveting method which I will definitely use regularly from now on-recipe really nice with loads more veggies ,garlic and soy sauce :-)
Kirsty Thompson's picture
Kirsty Thompson
7th Aug, 2018
Love this. I've made it several times and it's always delicious. Also use the velveting method now on most of my recipes.
8th Jun, 2015
I'am using this recipe for GCSE course work thank you
27th Jul, 2014
Amazing flavours and so quick and easy- this will be a regular choice.
Hannah Solomon
23rd Sep, 2013
This is a good recipe & velveting the chicken worked great, however would have been better if it had a bit more sauce...
20th Jun, 2012
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.
9th Mar, 2012
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.
13th Aug, 2011
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!!
1st Aug, 2011
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.
30th May, 2011
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.


12th Dec, 2014
What is the alternative to the fish sauce for those allergic to seafood?
goodfoodteam's picture
15th Dec, 2014
Hi jayprime, you should be fine to add a soy sauce in this recipe in place of fish sauce but we haven't tested this in our kitchens so cannot guarantee perfect results. Let us know how you get on. 
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