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Mary Berry Chicken Stir Fry Recipe

Mary Berry Chicken Stir Fry Recipe

Mary Berry's chicken stir fry is fast, fresh, and packed with vegetables in a glossy, savoury sauce.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 Portions
Course: Main Course
Cuisine: British
Calories: 320
Ingredients Method Notes

Ingredients
  

  • Chicken:
  • 600 g boneless skinless chicken thinly sliced
  • 1 tbsp cornflour
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • Stir Fry Sauce:
  • 3 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp rice wine vinegar or mirin
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 1 tsp cornflour mixed with 2 tbsp cold water
  • Stir Fry:
  • 2 tbsp sunflower oil
  • 3 garlic cloves finely grated
  • 3 cm fresh ginger finely grated
  • 1 red pepper thinly sliced
  • 1 yellow pepper thinly sliced
  • 200 g tenderstem broccoli
  • 150 g sugar snap peas or mangetout
  • 4 spring onions in 3cm lengths
  • Fresh red chilli optional
  • To Serve:
  • Egg noodles or jasmine rice
  • Toasted sesame seeds
  • Extra spring onions

Method
 

  1. Toss chicken with cornflour, soy sauce, and sesame oil. Leave 10 minutes.
  2. Mix all sauce ingredients until cornflour dissolves. Set aside.
  3. Prepare all vegetables. Cook noodles or rice. Have everything ready.
  4. Heat wok over highest heat 2 minutes until smoking. Add 1 tbsp oil. Sear chicken in a single layer 1 minute then stir fry 2–3 minutes until golden and cooked through. Remove.
  5. Add remaining oil. Add garlic and ginger — 30 seconds. Add peppers and broccoli — 2 minutes. Add sugar snaps and spring onions — 1 minute. Maximum heat throughout.
  6. Return chicken. Pour over sauce. Toss vigorously 1–2 minutes until sauce thickens and coats everything.
  7. Serve immediately over noodles or rice. Scatter sesame seeds and spring onions.

Notes

Slice chicken thinly against the grain — freeze 20 minutes first for easier slicing.
Do not crowd the wok — cook chicken in batches if needed.
Use maximum heat throughout — stir fry cannot be done at medium heat.
Have everything ready before the wok goes on the heat.
Add garlic and ginger for 30 seconds only — they burn quickly at high heat.
Serve immediately — stir fry waits for nobody.
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