Main dishes
Chicken and vegetable stir-fry with soy sauce
This chicken and vegetable stir-fry follows the basic rule of wok cooking: prepare everything first, use high heat, and dinner is ready after about 10 minutes at the stove. The chicken stays juicy thanks to a quick sear, while the peppers and broccoli keep their crunch and colour. A soy and honey sauce with garlic and ginger is thickened with a little cornflour so it clings to every piece. It's light but satisfying, especially with rice or noodles. No wok? A large heavy frying pan works fine.
Method
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Cut the chicken into thin strips, the pepper into strips, the carrot into thin slices or batons and the onion into half-rings. Break the broccoli into small florets. Finely chop the garlic and ginger.
Make the sauce: mix the soy sauce, honey, cornflour and 60 ml of water until smooth.
Heat half the oil in a large frying pan or wok over high heat. Stir-fry the chicken for 4-5 minutes until white and lightly browned. Transfer to a bowl.
Add the rest of the oil, then the carrot and broccoli, and stir-fry for 3 minutes.
Add the onion and pepper and cook for another 2-3 minutes. The vegetables should brighten but stay crisp.
Add the garlic and ginger and stir for 30 seconds. Return the chicken to the pan.
Stir the sauce again (the cornflour settles) and pour it in. Cook, stirring, for 1-2 minutes until thick and glossy. Sprinkle with sesame seeds.
Tips for success
- Prep everything before you start. On high heat there's no time to chop as you go.
- Don't overcrowd the pan. In a small one, cook the chicken in two batches or it will stew.
- Don't overcook the vegetables; they should keep a little bite.
- Always stir the sauce before adding it, as the cornflour sinks.
Serving and storage
Serve straight away with rice, soba or egg noodles. Top with sliced spring onions and sesame seeds.
Keep in the fridge for up to 2 days. Reheat in a hot pan for 2-3 minutes so the vegetables don't go soft.
Variations
- Turkey: use turkey breast instead of chicken, with the same timing.
- With noodles: toss 250 g of cooked noodles into the pan with the sauce.
- Spicy: add a sliced fresh chilli with the garlic.
Calories and macros
Per serving (about 360 g):
Per 100 g: 85 kcal, P 9.3, F 2.9, C 5.9. An estimate based on average ingredient values. Your daily calories ›
