Delicious & Affordable Chicken Stir-Fry - Perfect Weeknight Meal

In less than 30 minutes, this chicken stir fry will be on the table. The best part about stir fries is using any ingredients in your fridge. It's especially good to use leftovers to avoid wastage. This chicken stir fry is quick, easy and tasty.

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Chicken Stir Fry

Ingredients -

Stir Fry -

1 1/2 Tbsp (20ml) - Peanut Oil
800g (1.7lbs) - Chicken Thigh, Boneless & Skinless, Sliced
1 - Brown Onion, Sliced
1 - Bell Peppers, Thinly Sliced (Any Colour)
1 - Spring Onion (Scallion), Green & White Separated
1 - Broccolini Bunch, Chopped
Seasoning To Taste

Sauce -

1/4 Cup (60ml) - Chicken Stock
1/4 Cup (60ml) - Light Soy Sauce
1 1/2 Tbsp (30ml) - Rice Wine Vinegar
1 1/2 Tbsp (30ml) - Shaoxing Wine
1 1/2 Tbsp (35g) - Honey
1 1/2 tsp (12.5ml) - Sesame Oil
4 - Garlic Cloves, Minced
20g (0.7oz) - Ginger, Peeled & Minced
1 1/2 Tbsp (17g) - Corn Flour

Jasmine Rice -

1 Cup (200g) - Jasmine Rice, Washed 
1 1/2 Cups (375ml) - Cold Water 
Salt to Taste 

Optional Garnish -

Sesame Seeds
Spring Onion (Scallion)
Chilli

Method -

1. Add the sauce ingredients into a bowl and whisk together until smooth. Set aside.

2. In a large pan or wok over medium-high heat, add in the peanut oil and stir fry the chicken thigh for 4-5 minutes or until cooked through. Remove the chicken from the pan or wok and leave behind the fat.

3. In the same pan or wok over medium-high heat, add onions and bell peppers and stir fry for 3 minutes or until just softened. Add the carrots and broccoli and stir fry for 4-5 minutes or until tender and al dente.

4. Add the chicken back into the pan or wok with the sauce and stir fry for 2 minutes or until thickened and coated. Remove from the heat.

5. Serve the stir fry with the rice and garnish with sesame seeds, spring onion and chilli. Dig in.

6. Place the rice and water in a saucepan over high heat. Once boiling, reduce the heat to low, cover and cook for 12 minutes, undisturbed. Remove the saucepan from the heat. Leave the lid on for 5 minutes before removing it and fluffing the rice with a fork or spatula.

#stirfry #stirfryrecipe #chickenstirfry

[RDtrashcan]

Can I just say Jack your website is absolutely amazing. The way you can one click to increase the ingredients portions and the full nutrients list included is next level. Everything is just spot on.

[GunnbriktRailways]

Another great video, thanks for adding ingredients/cooking instructions to your descriptions too, surprisingly most YouTubers don't and it's a right pain to manually write down from video!

[miavos]

Jack, how awesome to see how your channel has grown. You deserve it over, and over! 🏆🏆🏆🏆

[Lazar]

I like the new „timelapse“ your using while cutting the vegtables :)

[sidds]

OMG it's surreal to spot the Mako Wok on another of my favourite cooking channels...Marion and Jack, two incredible chefs. Now this would be a wild Aussie collab 🤩

[manlkro]

Just made this, it turned out so good!! I’m impressed with myself lol. Thank you for the recipe!

[jackal]

We do stir fry once a week. It’s nice to find new recipes to try out.

[howardbaldwin]

What a great family meal Jack. Fantastic to see a lovely mix of flavours, but the overall recipe itself is simple and easy to follow. You have really started 2024 in top form! All the best from AKL, NZL.

[mariebrowne]

AWESOME, looks delicious. RECIPE BOX😋

[margobelanger]

Can we leave the honey out for those of us on the diabetic side? I think sweetness is added for balance of flavors at times. Thank you

[Sambell]

Top notch! One of the best on Yt. If you like cooking and eating…But the BEST as a tutorial if you are new to cooking. 👌👏👏✨

[Baukereg]

How are the chilis optional? :P Thanks for the video. I bought a wok recently and was initially disappointed with the store bought sauces. Now I use your sauce recipe as a base for my sauces, usually adding some oyster sauce and orange juice to make it more sweet. I'm properly enjoying my wok now!

[farzanamiah]

Hi Jack, thank you for doing meal prep - so glad you are. what would you have used instead of Shaoxing Wine due to the fact i am Muslim

[notold]

Hey Chef, add some chicken bouillon powder to your rice when cooking, Lee Kum Kee is the best we recommend, no salt required, and your rice is a flavour bomb

[TheOnlyTaps]

This is THE ONE 👊🏿💥. Very useful watch as always

[desgoulding]

Hi mate, Looks like a TOP dish sauce looks so good.thanks for sharing mate

[smitajal]

Damn Chef Jack, my rule book says 10"😂😂 sorry that you have to deal with all this, when your videos give the most simple, available pantry ingredients recipes and they taste fantafabulous.... Loved this recipe too, i don't have chicken but going to make it with cottage cheese...and know it my tummy is going to love it 🥰😋😋

[jfgs]

“9 inch pieces or so I’ve been told” made me choke on my water lol

[willis]

A pro chef can have this made in 30min. Give me an hour! 😂

[MysteryBop]

"9 inch pieces, or so I've been told" haha nice one Jack!