Chicken Stir Fry
A proper stir fry lives and dies on heat. Keeping the wok screaming hot the whole way through is what keeps the chicken tender and stops the noodles turning gummy or soggy.
Slicing the chicken thin and even means it cooks through in the short time it’s actually in the wok, so there’s no need to overcook it just to be sure it’s done.
Everything comes together in just a few minutes once the prep is done, so have all your ingredients ready to go before the wok gets hot.
Chicken Stir Fry
CHICKEN · DINNER · MEDIUM
Fast, hot, and packed with proper flavour
Keeping the heat high throughout is non-negotiable here. Stir-frying relies on quick, hot cooking to keep everything tender and prevent the noodles from turning gummy.
Adding the noodles and sauce ingredients together, rather than one at a time, means everything coats and heats evenly in the short window you've got.
Splitting the spring onion and chilli between the stir-fry and the garnish gives you a bit of both worlds, cooked-through flavour and a fresh, sharp finish on top.
Chicken Stir Fry
Ingredients
Chicken & Marinade
- 450 g Chicken Thigh, Boneless & Skinless Thinly Sliced
- 20 g Sugar
- 15 ml Soy Sauce
- 15 ml Chinese Rice Wine Shaoxing Wine
- 5 ml Sesame Oil
Remaining Ingredients
- 30 ml Peanut Oil
- 1 Shallot Sliced
- 4 Garlic Cloves Sliced
- 30 g Ginger Peeled & Julienned
- 450 g Hokkien Noodles
- 30 ml Chinese Rice Wine Shaoxing Wine
- 20 g Sugar
- 30 ml Soy Sauce
- 15 ml Malt Vinegar or Rice Wine Vinegar
- 2.5 ml Sesame Oil
- 90 g Bean Sprouts Mung Beans
- 3 Spring Onions (Scallions) Sliced
- 1 Long Red Chilli Optional
- Coriander (Cilantro) Garnish
Method
- Combine the chicken thigh with the marinade ingredients, mix well, and allow to marinate in the fridge for 30 minutes.
- Heat the peanut oil in a wok or pan over high heat. Add the marinated chicken and stir fry for 1 minute. Remove and set aside.
- In the same wok or pan, add the shallot and ginger, and stir fry for 45 seconds. Add the garlic and stir fry for 20 seconds.
- Add the noodles, stir-fried chicken, Chinese rice wine, granulated sugar, soy sauce, malt vinegar and sesame oil. Stir fry for 2 minutes, mixing well, until the chicken is cooked through and reaches an internal temperature of 74°C (165°F). Add the bean sprouts, spring onion whites and half of the chilli, and stir fry for 30 seconds.
- Serve in bowls and garnish with the thinly sliced green stem spring onion, remaining chilli, and fresh coriander.
