Quick Chicken Stir Fry! Easy Chicken and veggie stir fry – a quick mid-week meal with a kick of chilli heat that you can get on the table in less than 20 minutes!
It’s very easy to fall into the stir fry trap – a few veggies, maybe some meat and a jar of stir fry sauce. We all do it, but it can get boring very quickly! Sauces from a jar have their advantages, but making your own sauce can be just as quick – plus there are endless variations such as my Chinese Plum Chicken Stir Fry, my Spicy Ginger Beef Stir Fry, my Honey and Garlic Chicken Stir Fry with Cauliflower Egg Fried Rice , quick chicken and vegetable stir fry with sweet and spicy Asian noodles or my Sticky Chicken Stir fry.
This is a sweet and spicy version – made using sweet chilli sauce, chillies and brown sugar – plus a few other goodies. If you don’t want too much heat, then leave out the fresh chillies – my kids still eat every bite even with a little sweet chilli sauce!
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You could add a little more sugar, plus the juice of a lime for a tangy-sweet sauce. Or try adding pineapple chunks and juice, a little malt vinegar and an extra squirt of ketchup for a quick sweet and sour stir fry.
Pile in the veggies and watch the kids eat them up with no complaints! So much tastier than take-out!
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The Quick Chicken Stir Fry Recipe:
Quick Chicken Stir Fry (without the shop-bought stir fry sauce!)
Ingredients
- 3 chicken breast fillets sliced into bite-size pieces
- 2 tbsp cornflour/cornstarch
- pinch of salt
- pinch of pepper
- 2 tbsp vegetable oil
- 1 cup sugar snap peas/snow peas
- 1 yellow pepper deseeded and sliced
- 1 red pepper deseeded and sliced
- 2 cloves of garlic peeled and minced
- 4 tbsp soy sauce
- 2 tbsp Chinese rice vinegar
- 3 tbsp brown sugar
- 3 tbsp sweet chilli sauce
- 2 tbsp tomato ketchup
- 1 bunch spring onions/scallions chopped
- 1 small red chilli deseeded and sliced
To serve:
- Boiled rice or noodles
Instructions
- Place the chicken onto a plate, add the cornflour, salt and pepper, toss together to coat the chicken.
- Add the oil to a wok and heat on high. When the oil is very hot, add in the chicken and fry for 5-6 minutes – turning a couple of times until lightly browned.
- Add in the sugar snap peas and peppers and fry for a further two minutes
- Add in the garlic, soy sauce, Chinese rice vinegar, brown sugar, sweet chilli sauce and tomato ketchup. Continue to heat on high, tossing everything with a spatula, until heated through. Check the chicken is cooked by taking a large piece and slicing in half. If it’s no longer pink in the middle, it’s cooked.
- Stir through the chopped spring onions and the chopped chilli, heat for one more minute until they’re hot, but still crunchy
- Serve with rice or noodles.
Recipe Notes
Nutritional Information
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Philippa says
Thank you – I’ve made this several times now and it’s delicious!
I left out the sugar as I found that with the sweet chilli sauce and ketchup it was sweet enough. I also wanted a little more of the sauce so I now times the sauce ingredients by 1.5 x to create more of that lovely sticky sauce.
I have tried with both mange tout and sugar snaps and found mange tout work the best. I also did a variation where I added cubes of pineapple which took it to another level of deliciousness.
Great recipe – even a real beginner or terrible cook couldn’t get this wrong.
Chris Corbishley says
Thanks soo much Philippa, I’m really loving the idea of adding pineapple into this one. I’m definitely going to give that a try.
Thanks again
Chris & Nicky 🙂
Andra Engelbrecht says
This was awesome thank you!
verore says
I made this recipe, and it turned out great. Thank you!
Nicky Corbishley says
Thanks Verore, so glad you liked it 🙂
Jackie says
Great recipe, worth it to buy the Thai sauce and Chinese vinegar (I used black vinegar, I think it’s the same) at an Asian Grocery. I had spinach, cauliflower and carrots in my fridge so I decided to cook them individually before the chicken. I quickly sauteed the washed spinach, removed it and squeezed out the water. I sauteed the cauliflower then decided to add some water to boil/steam it for 10 minutes. I took that out and sauteed the carrots. I added the vegetables back in after the chicken was cooked. I finally got perfectly cooked veggies in a stir fry recipe I ‘changed up’. Cooking vegetables correctly has always been difficult for me – either too soggy or too hard. I highly recommend cauliflower over broccoli – it’s texture is so much better the next day. Thanks for the recipe! Some day I’ll try your veggie combo, it looks so colorful!
Nicky Corbishley says
Sounds awesome! Thanks so much Jackie 🙂
Tash says
Tried this and it was very nice!!
Nicky Corbishley says
Fab! Thanks for letting me know Tash 🙂
Nadia says
So glad to see you made your own sauce. Very impressive.
Nicky Corbishley says
Thanks Nadia 🙂
Judy says
Asian cooking is a passion of mine, this recipe looks easy and delicious, thanks!
Nicky Corbishley says
Thanks Judy 🙂
Karen @ Seasonal Cravings says
I love a quick dinner idea and this looks like something my kids would love!
Nicky Corbishley says
Excellent, glad you like it Karen 🙂