Chicken stir-fry
Tender strips of chicken and crisp vegetables tossed in a quick soy, ginger and honey sauce. Dinner in 20 minutes.
- Prep
- 15 mins
- Cook
- 10 mins
- Total
- 25 mins
- Serves
- 2
- Difficulty
- Easy
- Cost
- Moderate
Recipe: Chicken stir-fry
Chicken stir-fry
Ingredients
For the sauce
- 3 tbsp light soy sauce, contains wheat
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp cornflour
- 3 tbsp water
For the stir-fry
- 2 skinless chicken breasts, about 300g, cut into thin strips
- 1 tsp cornflour
- 1 tbsp vegetable oil
- 2 cloves garlic, sliced
- 1 tbsp fresh ginger, cut into matchsticks
- 1 red pepper, sliced
- 1 carrot, cut into thin batons
- 100g mangetout or sugar snap peas
- 1 head pak choi, quartered
- 3 spring onions, sliced
- 1 tsp toasted sesame oil
- 300g straight-to-wok noodles, or cooked rice, to serve
Kitchen kit
- Wok or large frying pan Search Amazon for carbon steel wok
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Method
-
Step 1: Mix the sauce
Stir all the sauce ingredients together in a jug until the cornflour dissolves.
-
Step 2: Cook the chicken
Toss the chicken with 1 tsp cornflour and a pinch of salt. Heat the oil in a wok over a high heat and stir-fry the chicken for 4–5 minutes until golden and cooked through, with no pink in the middle. Lift out onto a plate.
-
Step 3: Cook the veg
Add the garlic and ginger to the wok for 30 seconds, then the pepper, carrot and mangetout. Stir-fry for 2–3 minutes, then add the pak choi and cook for 1 minute more. Add a splash of water if anything catches.
-
Step 4: Bring together
Return the chicken, pour in the sauce and toss for 1 minute until glossy and thickened and everything is piping hot. Add the noodles if using and toss until hot. Finish with sesame oil and spring onions.
Tips
- Get everything chopped before you start: stir-frying is fast.
- Cut the chicken into even strips so it cooks at the same rate.
Storing & reheating
Cool, cover and refrigerate within 2 hours; eat within 2 days; reheat once until steaming hot.
Variations
- Use beef steak strips (cook for 2 minutes) or firm tofu for a vegan version (swap honey for maple syrup).
Allergies: Always check the labels of the ingredients you buy for allergens — our dietary tags are a guide, not a guarantee.
From feeed.co.uk/recipes/chicken-stir-fry/ · Checked 17 October 2026
Questions people ask
How do I make it gluten-free?
Use tamari instead of soy sauce and rice noodles or rice.
Sources & inspiration
Checked 17 October 2026. Written in our own words; we checked proportions, technique and food safety against:
See other recipes that use the same kit on our kitchen kit pages.
