Stir-fry chicken with vegetables
If you are after a stir-fry chicken with vegetables that is quick, easy, and packed with flavour, you are in the right place! This recipe is all about juicy chicken, crisp broccoli, and shiitake mushrooms tossed with egg noodles in a savoury-sweet sauce. With a sprinkle of crunchy peanuts, a handful of fresh coriander, and a squeeze of lime, you can easily prepare a fuss-free dinner with an Asian twist.
Ingredients
Stir-fry
|
Egg noodles
|
200 g |
|---|---|
|
Chicken thigh fillets
|
300 g |
|
Shiitake mushrooms
|
150 g |
|
Red onion
|
1 |
|
Red chilli
|
1 |
|
Broccoli (about 250 g)
|
1 |
|
Butter and rapeseed oil
|
2 tbsp |
Sauce
|
Butter
|
50 g |
|---|---|
|
Water
|
100 ml |
|
Japanese soy sauce
|
50 ml |
|
Oyster sauce
|
50 ml |
|
Liquid honey
|
2 tbsp |
|
Lime fruit, juice
|
1 |
|
Garlic cloves, finely grated
|
3 |
|
Fresh ginger, grated
|
2 tbsp |
|
Coarsely ground black pepper
|
1 tsp |
Toppings
|
Salted peanuts
|
100 g |
|---|---|
|
Fresh coriander
|
1 pot |
|
Lime fruit
|
1 |
Prepare ingredients beforehand
Chop the vegetables and cut the chicken into pieces before you start cooking. Timing is everything in stir-fry dishes, so having everything prepped means adding ingredients at the right moment without rushing. This also helps prevent overcooking. You can make the sauce ahead of time as well. Letting it sit in the fridge for a few hours allows the flavours to intensify.
Stir-fry the right way
For the best stir-fry chicken with vegetables, use high heat and preheat your wok or skillet before adding oil. This helps sear the chicken and vegetables quickly, locking in their flavours and keeping their textures crisp while preventing them from turning soggy. Use just a little oil to stop food from sticking without making it greasy, and keep the ingredients moving in the wok or skillet to cook them evenly and avoid burning.
Get the best sauce texture
If your sauce is not thick enough, let it simmer slightly longer to reduce naturally. If you want a thicker consistency, you can mix a little cornstarch with cold water and add it separately. Make sure the sauce simmers after adding the mixture to the stir-fry, as the heat helps it thicken.
Cook chicken and veggies separately
For the best texture in every ingredient, cook the chicken and vegetables in separate batches. This way, they get a proper sear and cook evenly. Sauté the vegetables until they are tender but still have some bite so they do not become too soft when mixed with the chicken and sauce.
FAQ: Questions about stir-fry chicken with vegetables
Are you fairly new to stir-frying? No need to worry. We have answered some of the most frequently asked questions to help you make a tasty stir-fry chicken with vegetables.
What is the best way to ensure the chicken is cooked properly?
Cut the chicken into even pieces so it cooks at the same rate. Cook over medium-high heat until the centre is no longer pink and the juices run clear. For the most accurate check, use a meat thermometer and cook until the internal temperature reaches 75 °C. If you do not have a thermometer, press on the chicken with a fork or knife. Fully cooked chicken feels firm and springs back slightly.
Can I use different cuts of chicken for this stir fry?
Yes, different cuts of chicken can be used, but boneless, skinless pieces work best. Chicken thigh fillets are ideal because they stay tender and juicy due to their intermuscular fat content, which means they can handle high heat without drying out. Chicken breast is a leaner option with a firmer texture and a milder taste. It cooks faster than thighs, so be careful not to overcook it. Whichever cut you choose, slice it evenly so it cooks quickly and absorbs the sauce properly.
How do I store stir-fried chicken with vegetables?
Store stir-fry chicken with vegetables in an airtight container in the fridge for up to 3 days. Stir-fry can also be frozen for up to 2 months. Let it cool completely before transferring to a freezer-safe container or bag. Want to enjoy them again? Reheat the stir-fry in a pan over medium heat. If it seems dry, add a splash of water.
Nutritional values
Nutritional value, per
2633 Kcal
| Fibre | 35 gram fibers |
| Protein | 128.2 gram |
| Carbohydrates | 216.8 gram |
| Fat | 139.2 gram |
Make an easy stir-fry chicken with vegetables
When it comes to quick and easy meals, stir-fry chicken with vegetables is the ultimate champion. Imagine juicy chicken sizzling in a wok, developing a slightly smoky flavour that keeps it tender and rich. Broccoli adds its crisp texture and earthy taste, while shiitake mushrooms contribute an umami-rich aroma that enhances the dish's depth. The red onion softens into sweet perfection, and the red chilli brings heat, sharpening the flavours and adding a delightful kick. Fast, fresh, and full of surprises, this stir-fried chicken with vegetables proves that simple meals can have loads of personality.
Classic sweet and savoury sauce
Every stir fry needs a tasty sauce that ties everything together, preferably one that is sweet and savoury. Soy sauce lays down a bold, salty foundation, while oyster sauce rounds it out with a caramel-like sweetness. Honey smooths the sharp edges with its floral notes, while fresh lime juice cuts through with its acidity, preventing the sauce from feeling too heavy. As the sauce simmers, it thickens and coats the egg noodles, vegetables, and chicken in delectable flavours.
Topped with crunchy peanuts, fresh coriander, and zesty lime
Peanuts, coriander, and lime are staples in Asian cooking and for a good reason. Crunchy peanuts provide a roasted, nutty bite that contrasts with the tender chicken and vegetables. Fresh coriander gives a citrusy, slightly peppery kick, and a squeeze of lime cuts through with a tangy sharpness. It is the best way to give the stir fry a glorious crowing touch.
Perfect for simple weekday dinners
Weekday dinners should be quick to prepare yet still incredibly tasty, and this stir-fry chicken with vegetables achieves that in just 30 minutes. Juicy chicken, crisp vegetables, and a flavourful sauce all cook in a wok with minimal effort. It feels almost too easy considering how delicious it is, making it a go-to meal for busy weeknights when the family is hungry and eager to eat.
If you are looking for more recipes to add to your weekday rotation, try our chicken in cream sauce, easy lentil burgers, or oven-roasted pork tenderloin.
Enjoy the recipe with other ingredients
Stir-fries are meant to be flexible, making it easy to switch things up depending on what is in your kitchen. This recipe works well with a variety of vegetables, so you can use whatever you have at hand.
Try experimenting with shredded cabbage that softens as it cooks, soaking up the sauce while keeping a slight crunch. Courgette turns tender, blending smoothly with the other ingredients and adding a delicate sweetness.
You can also add bean sprouts and bok choy. The beans stay crisp, keeping the stir-fry light and fresh, while bok choy contributes a crisp texture and a slightly sweet flavour with a mild peppery undertone. So, have fun adding different vegetables!
