Quick and Easy Stir-Fried Chicken

Nellie Kerrison

8 August 2021

Main Dishes, Quick Dinners, Meat Based Recipes, Gluten Free, Recipes

Quick and Easy Stir-Fried Chicken

Sending love (and sanity) to all who are in lockdown again and a big foodie hug to you all.

I personally find cooking incredibly therapeutic (no surprises there, right). And boy, did I go to town in our home kitchen yesterday. I started with a big pot of this soup here, which we all enjoyed for lunch. I then moved to sugar world and cooked a flourless orange cake and a dozen salted chocolate chunk cookies. All I can say is thank heavens we’re allowed to still get out for a bit of walk or exercise during a lockdown.

Towards the end of the day, this Quick & Easy Stir-Fried Chicken recipe was what I cooked for the family, and we enjoyed it for dinner together.
I thought it might be nice to cook it together with our community here, and so I decided to video the process so you too can cook it at home. Nothing fancy, but it serves the purpose I had hoped for.

So, if you fancy something quick & easy to enjoy for dinner or just need some new delicious dinner inspiration, this is your ticket.

Please feel free to share this post with anyone who you think might benefit. Anyone who might need a foodie hug or just a new easy dinner recipe to add to their repertoire.

Much love always,

Nellie

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Ingredients

Here are the ingredients you will need to get started.

Preparation

Get your rice or noodles cooking before you begin preparation of the Quick and Easy Stir-Fried Chicken so they are ready at the end of the cooking time.

Tips

For a vegetarian version, substitute either rinsed black beans or cooked quinoa for the chicken mince.

Quick and Easy Stir-fried chicken

Quick and Easy Stir-Fried Chicken

This Asian Stir-Fried chicken recipe is easy to make and always a crowd pleaser. It is also easy to make a vegetarian version too which suits my family perfectly.

5 from 3 votes

Print Pin Rate

Course: Main Course

Cuisine: Thai, Asian

Prep Time: 15

Cook Time: 10

Servings:

Calories: 317kcal

Author: Nellie Kerrison | Relish Mama

Equipment

Mortar and pestle (optional)
Wok or large frying pan
Cutting board

Ingredients

4 garlic cloves roughly chopped
2 large red chillies roughly chopped
A good pinch of sea salt
3 tablespoons of oil for cooking
500 g chicken mince free-range**
1 cup of beans cut into 3cm lengths & sliced on the diagonal
1 tablespoon of brown sugar
2 tablespoons of fish sauce
2 tablespoons of soy sauce substitute with tamari if you need this to be gluten-free
4 spring onions washed and chopped. Separate the bottom ends to the greener tops

To serve

Lettuce cups and your choice of steamed rice or Asian style noodles.

Instructions

Place the roughly chopped garlic in a mortar and pestle along with just one of the chopped chillies. Add a good pinch of salt. Pound the chilli and garlic into a paste (the salt acts as an abrasive & also helps bring out the natural flavour).
Heat a wok or a large frying pan on medium-high heat. Add the oil and swirl to coat. Add the garlic & chilli paste to the wok or pan & fry for 10-15 seconds.
Add the chicken. Cook, frequently tossing, until the chicken loses its raw pink colour. Add the beans and cook for a minute.
Add the sugar, fish sauce, soy sauce (or tamari), the lower end of the spring onions & stir fry for a minute longer.
Remove from the heat & stir through the chopped Spring onion tops.
Serve straight away with lettuce cups and your choice of steamed rice or Asian style noodles.