Chicken stir-fry

Stir-fry couldn't be easier. It’s literally a case of throwing it all in. This tasty recipe is great for a quick mid-week meal.


Preparation time: 20 minutes

Cooking time: 12 minutes

Serves: 4


  • 2 skinless chicken breast fillets, about 350g in total
  • 2 teaspoons cornflour
  • 125ml reduced-salt chicken stock
  • 2 tablespoons reduced-salt soy sauce
  • 1½ tablespoons sunflower oil
  • 2 garlic cloves, finely chopped
  • 1 tablespoon finely chopped fresh ginger
  • 2 red or green peppers, thinly sliced
  • 2 carrots, thinly sliced
  • A handful of green beans or mangetout
  • 115g button mushrooms, sliced
  • good pinch of freshly ground black pepper

Recipe method

1. Dry the chicken fillets with paper towels and cut off any fat. Cut each fillet across at an angle into very thin slices.

2. In a small bowl, mix together the cornflour, stock and soy sauce. Set aside.

3. Heat the oil in a wok or non-stick frying pan over a high heat until a piece of pepper sizzles when added to the oil. Add the garlic and ginger and stir-fry for 1-2 minutes or until lightly browned and fragrant.

4. Add the chicken slices to the wok and stir-fry for 3-4 minutes or until browned and cooked through. Using a slotted spoon, transfer the chicken to a bowl.

5. Allow the oil in the wok to reheat, then add the sliced vegetables. Stir-fry for about 4 minutes or until softened and lightly browned.

6. Return the chicken and its juices to the wok and stir in the cornflour mixture. Cook, stirring, until the liquid comes to the boil and thickens slightly. Season with pepper, then serve with noodles or rice.