The Easiest Chicken Stir Fry

Ingredients

• 500 g (1 lb)chicken breasts, cut into bite-sized pieces or strips
• 1 tspbicarbonate of soda
• 2 clovesgarlic, crushed
• 1 tspcrushed ginger
• 60 ml (¼ cup)soy sauce
• 2 tbsprice vinegar
• 60 ml (¼ cup)hoisin sauce
• 2 tsplemon juice
• 2 tsphoney
• ½ tspchilli flakes
• 2 tspcornflour
• 2spring onions, finely chopped
• 500 g (1 lb)stir-fry vegetables
• 30 ml (2 tbsp)oil
• To servesesame seeds
• 240 g (8 oz)noodles, such as ramen or egg noodles

Instructions

1. 1

   Coat the chicken

   Put the chicken in a mixing bowl, sprinkle over the bicarbonate of soda and massage it into the pieces. Leave to marinate for 15 minutes.

2. 2

   Rinse and dry

   Rinse the chicken thoroughly, then pat it dry with kitchen paper.

3. 3

   Heat the pan

   Set a wok or large frying pan over a high heat and add 1 tablespoon of the oil.

4. 4

   Brown the chicken

   Add the chicken and cook until golden on all sides, working in batches if needed. Take it out of the pan and set aside.

5. 5

   Mix the sauce

   Whisk the garlic, ginger, soy sauce, rice vinegar, hoisin sauce, lemon juice, honey, chilli flakes, cornflour and spring onions together in a small bowl.

6. 6

   Cook the vegetables

   Add the remaining oil and bring the pan back to a high heat. Add the vegetables and stir-fry for a few minutes, until just cooked.

7. 7

   Return the chicken

   Put the chicken back in the pan with the sauce and stir-fry for another minute.

8. 8

   Toss with noodles

   Add the cooked noodles and toss everything together.

9. 9

   Finish and serve

   Serve with sesame seeds sprinkled over the top.

What is chicken stir-fry?

Stir-frying is a Chinese cooking method in which ingredients are cooked quickly over high heat while being moved around the pan. This American Chinese-inspired version combines chicken, vegetables and noodles in a glossy, sweet-savoury sauce.

The recipe's appeal is its mix of textures: browned chicken, vegetables cooked just until tender and noodles coated in sauce. Preparing the ingredients before heating the pan helps the quick cooking feel manageable.

Nutrition and macros by portion

The nutrition label shows one serving as written: 536 calories, 32g protein, 76g carbs, 11g fat.

The noodles provide most of the carbohydrate, while the chicken is the main source of protein. Oil, sesame seeds and the sauces contribute fat, so serve with extra vegetables or greens if you would like more volume alongside the noodles.

Getting the chicken ready

Bicarbonate of soda is used here as a brief tenderising treatment. Keep the marinating time to 15 minutes, then rinse the chicken thoroughly and pat it dry as directed.

Dry chicken browns more readily than wet chicken. If the pieces crowd the pan, cook them in batches so they have room to colour.

Making the sauce

Sauce base: hoisin brings sweetness and savoury depth, while soy sauce and rice vinegar add salty and tangy notes. Lemon juice, honey and chilli flakes round out the flavour.

Cornflour: whisk it into the sauce mixture so it is dispersed before it reaches the hot pan. Stir the sauce through the chicken and vegetables for the final minute of cooking.

Cooking the vegetables

High heat: let the pan heat properly before adding the vegetables, then keep them moving as they cook. A few minutes should leave them just cooked rather than soft.

Vegetable mix: a shop-bought stir-fry mix keeps preparation simple. If using one, check the pieces are a similar size so they cook at roughly the same rate.

Getting the timing right

Noodles: cook them according to their packet instructions while preparing the other ingredients, then drain them before adding to the pan. The recipe calls for cooked noodles to be tossed with the stir-fry at the end.

Final toss: add the noodles only after the chicken and sauce have had their minute together. Toss just long enough to coat everything without breaking up the vegetables.

Serving ideas

Finish with sesame seeds for a light nutty accent, and serve while the noodles and vegetables are hot. The spring onions are already included in the sauce mixture, adding a fresh, savoury note.

The noodles make this a complete, filling bowl. If you want more vegetables alongside, serve a simple crunchy salad or extra steamed greens.

Recipe notes & tips

• Cut the chicken into evenly sized pieces so it cooks at a similar rate.
• Measure and mix the sauce ingredients before you start cooking.
• Use a large wok or frying pan to give the chicken and vegetables room.
• Cook the chicken in batches if the pan looks crowded.
• Have the noodles cooked and drained before the final toss.

Variations

• Change the vegetables: use any suitable stir-fry mix you have to hand.
• Adjust the heat: reduce the chilli flakes for a milder sauce or add more for extra warmth.
• Try another noodle: use ramen or egg noodles as suggested, or another cooked noodle that holds up to tossing.
• Add sesame oil: replace some of the cooking oil with sesame oil for a more pronounced toasted flavour.
• Make it vegetarian: replace the chicken with firm tofu and brown it before adding the vegetables.

Common mistakes to avoid

• Skipping the rinse: rinse the chicken thoroughly after its bicarbonate treatment, then pat it dry.
• Crowding the pan: the chicken may not brown evenly; cook it in batches if necessary.
• Adding wet chicken: excess moisture can hinder browning, so dry the pieces well after rinsing.
• Overcooking the vegetables: stir-fry them for only a few minutes, until just cooked.
• Adding uncooked noodles: cook and drain them first, then toss them into the pan at the end.

How to store

Refrigerate leftovers in a sealed container and eat within 2 days. Reheat until piping hot, adding a small splash of water if the noodles seem dry.

Frequently asked questions