Chilli Chicken Stir-Fry Recipe

Name: Chilli Chicken Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For chicken marinade; 500 g skinless chicken breasts; 1 tablespoon light soy sauce; 2 tablespoons oyster sauce; 1 teaspoon Chinese five spice powder; 1 pinch ground black pepper; For the sauce; 1 -2 tablespoon peanut oil (or any flavourless oil); 2 garlic cloves, grated; 1 inch fresh ginger, grated; 100 g small broccoli florets; 100 g mange-touts peas; 50 g baby corn; 1 carrot, sliced diagonally 3cm thick; 2 red chilies, chopped (de-seeded if you wish); 150 ml hot chicken stock; 1 tablespoon dark soy sauce; 1 tablespoon cornflour, mixed with; 5 tablespoons hot water; 1 spring onion, finely chopped for garnish

Servings: persons

For chicken marinade
500 g skinless chicken breasts
1 tablespoon light soy sauce
2 tablespoons oyster sauce
1 teaspoon Chinese five spice powder
1 pinch ground black pepper
For the sauce
1 -2 tablespoon peanut oil (or any flavourless oil)
2 garlic cloves, grated
1 inch fresh ginger, grated
100 g small broccoli florets
100 g mange-touts peas
50 g baby corn
1 carrot, sliced diagonally 3cm thick
2 red chilies, chopped (de-seeded if you wish)
150 ml hot chicken stock
1 tablespoon dark soy sauce
1 tablespoon cornflour, mixed with
5 tablespoons hot water
1 spring onion, finely chopped for garnish

1
Slice the chicken into thin bite-size strips.
2
In a bowl, mix soy sauce, oyster sauce, five-spice powder and black pepper and add in the chicken strips and give it all a good mix till the chicken pieces are coated evenly.
3
Leave to marinate for atleast 30 minutes.
4
Heat a wok over high heat, and when hot, add the oil.
5
Stir-fry the garlic and ginger for about 30 seconds before adding the chicken and its marinade and cook for about 6-8 minutes or so stirring constantly (till the chicken is cooked).
6
Add the vegetables and chillies to the wok, and fry briskly for a minute.
7
Pour in the hot chicken stock and add the dark soy sauce and give it a good stir.
8
Mix cornflour in hot water till dissolved and pour into the wok.
9
Stir until the sauce is thickened, season to taste, and serve straight away.

590

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For chicken marinade, 500 g skinless chicken breasts, 1 tablespoon light soy sauce, 2 tablespoons oyster sauce, and more.

Yes, Chilli Chicken Stir-Fry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chilli Chicken Stir-Fry

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