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Quick Chicken Stir Fry (without the shop-bought stir fry sauce!)

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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!Overhead photo of Easy Chicken and veggie stir fry in a wok

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.

Easy Chicken and veggie stir fry in a bowl on a bed of rice

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!

KS Quick Chicken Stir Fry prep

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!)

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!
5 from 2 votes
Print Rate
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Course: Dinner
Cuisine: Asian
Keyword: Any Time Of the year, Chinese New Year, dinner party, Fakeaway
Servings: 4 servings
Author: Nicky Corbishley

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 is per serving - without rice.

Nutritional Information

Nutrition Facts
Quick Chicken Stir Fry (without the shop-bought stir fry sauce!)
Amount Per Serving
Calories 283 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 6g 30%
Cholesterol 54mg 18%
Sodium 1299mg 54%
Potassium 601mg 17%
Total Carbohydrates 28g 9%
Dietary Fiber 1g 4%
Sugars 19g
Protein 21g 42%
Vitamin A 29.3%
Vitamin C 152.5%
Calcium 3.2%
Iron 9.4%
* Percent Daily Values are based on a 2000 calorie diet.
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  1. Philippa says

    September 5, 2018 at 7:01 pm

    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.

    Reply

  4. Jackie says

    July 16, 2016 at 12:47 pm

    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!

    Reply