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Overhead of a chicken 'stir fry' traybake with diced chicken, sliced red peppers, onions, spring onions, sesame seeds and sauce in a white dish.
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Chicken 'Stir Fry' Traybake (Dump-and-Go!)

This is a simple hands-off method of getting a dinner on the table quickly. Everything is added to the tray at the start, then it all cooks together in the oven. The addition of the cornflour helps the sauce to thicken as it cooks.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dinner
Cuisine: British, Chinese-American
Keyword: 25 minute meals, chicken stir fry, Dump and bake, Quick and Easy, Traybake
Servings: 4
Author Nicky Corbishley

Ingredients

Chicken and vegetables

  • 3 chicken breasts (roughly 525g/18.5oz), chopped into bitesize pieces
  • 1 onion peeled and chopped into thin wedges
  • 1 red bell pepper deseeded and sliced

Sauce

  • 2 cloves garlic peeled and minced
  • 1 teaspoon minced ginger
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 ½ tablespoons cornflour (cornstarch)
  • 2 tablespoons Chinese rice wine
  • 4 tablespoons light brown sugar
  • 2 teaspoons chilli flakes
  • 2 tablespoons tomato ketchup
  • 1 tablespoon oil
  • 240 ml (1 cup) hot chicken stock

To Serve

  • Spring onions scallions
  • Sesame seeds
  • Chilli flakes
  • Cooked rice or noodles

Instructions

  • Preheat the oven to 220C/425F (fan)
  • Place the chicken, onion and red pepper into a shallow roasting tray.
    3 chicken breasts, 1 onion, 1 red bell pepper
  • Mix together all of the sauce ingredients, except for the chicken stock.
    2 cloves garlic, 1 teaspoon minced ginger, ½ teaspoon salt, ½ teaspoon black pepper, 1 ½ tablespoons cornflour (cornstarch), 2 tablespoons Chinese rice wine, 4 tablespoons light brown sugar, 2 teaspoons chilli flakes, 2 tablespoons tomato ketchup, 1 tablespoon oil
  • Once incorporated, stir the chicken stock into the sauce and pour all over the chicken and vegetables.
    240 ml (1 cup) hot chicken stock
  • Place in the oven and cook for 20-25 minutes, stirring once, halfway through cooking, until the chicken is cooked through and golden brown. You can check this by slicing into a piece of chicken and ensuring it’s piping hot and no longer pink in the middle.
  • Serve topped with spring onions, sesame seeds and chilli flakes.
    Spring onions, Sesame seeds, Chilli flakes
  • I love to serve this up with boiled rice or noodles.
    Cooked rice or noodles

Video

Notes

Tip: You can add more vegetables – such as green beans, broccoli or sugarsnap peas to this dish. Add them in the last 15 minutes of cooking. If you add more vegetables, it will take a little longer to cook. Just ensure your vegetables are tender and the chicken is piping hot throughout and no longer pink in the middle before serving.
Nutritional information is estimated per serving excluding the serving suggestions.

Nutrition

Calories: 327kcal | Carbohydrates: 23g | Protein: 37g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 109mg | Sodium: 817mg | Fiber: 2g | Sugar: 16g

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