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

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.

Video

Notes

As mentioned in the video tutorial,** For a vegetarian version, substitute either rinsed black beans or cooked quinoa for the chicken mince.

Nutrition