Can I make this stir fry gluten-free?

Absolutely! Simply swap the regular soy sauce for tamari or certified gluten-free soy sauce. Check that your sweet chili sauce is also gluten-free, as some brands contain wheat in their thickeners.

I don't have a wok. Can I still make this recipe?

Definitely! A large skillet or frying pan works perfectly well. The key is using high heat and keeping the ingredients moving constantly. Cast iron is especially good as it retains heat beautifully.

How can I meal prep this recipe?

Slice all your chicken and vegetables ahead of time and store them separately in the refrigerator. Mix the sauce ingredients in a jar. When ready to cook, everything comes together in minutes. Cooked stir fry also reheats well for lunches throughout the week.

My sauce isn't thickening. What am I doing wrong?

Make sure you're cooking at high heat. If your sauce still seems thin, mix 1 teaspoon of cornstarch with 2 teaspoons of cold water and stir this slurry into your stir fry. Let it bubble for 30 seconds, and you'll have a perfectly thickened sauce.

Quick Chicken Stir Fry Recipe

Description

This quick chicken stir fry is the perfect meal for when you’re short on time but craving bold, flavorful, and satisfying food. Loaded with tender chicken pieces, crunchy vegetables, and a sticky, sweet, and savory sauce, it’s a weeknight dinner winner that pairs perfectly with rice or noodles.

Ingredients

Units Scale

For the Stir Fry

3 chicken breast fillets, sliced into bite-size pieces
2 tbsp cornflour/cornstarch
Pinch of salt
Pinch of pepper
2 tbsp vegetable oil
85 g (1 cup) sugar snap peas/snow peas
1 yellow pepper, deseeded and sliced
1 red pepper, deseeded and sliced
2 cloves garlic, peeled and minced
4 tbsp soy sauce
2 tbsp Chinese rice vinegar
3 tbsp brown sugar
3 tbsp sweet chilli sauce
2 tbsp tomato ketchup
1 bunch spring onions/scallions, chopped
1 small red chilli, deseeded and sliced

To Serve

Boiled rice or noodles

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Instructions

Coat the Chicken:
Place the sliced chicken breast fillets onto a plate. Sprinkle over the cornflour, salt, and pepper. Toss everything together until the chicken pieces are evenly coated.
Cook the Chicken:
Heat the vegetable oil in a wok over high heat. Once the oil is smoking hot, add the coated chicken pieces. Fry for 5–6 minutes, turning occasionally, until the chicken is lightly browned and cooked through.
Add Vegetables:
Toss in the sugar snap peas, yellow pepper, and red pepper into the wok. Fry for an additional 2 minutes, stirring frequently, to keep the vegetables crisp-tender.
Prepare the Sauce:
Add the minced garlic, soy sauce, Chinese rice vinegar, brown sugar, sweet chilli sauce, and tomato ketchup into the wok. Stir well to combine the ingredients and coat the chicken and veggies. Continue cooking on high, ensuring the sauce is heated through. Check the chicken by slicing a large piece to ensure it’s no longer pink in the middle.
Finishing Touch:
Stir in the chopped spring onions and red chilli. Allow them to cook for 1 minute to retain their crunch and fresh flavor.
Serve:
Serve the stir fry hot with freshly boiled rice or noodles.

Notes

Ensure the wok is very hot before adding the chicken to achieve a good sear.
For a gluten-free alternative, use tamari in place of soy sauce.
You can swap sugar snap peas for green beans or broccoli for variation.
Adjust the spice level by adding or reducing the amount of red chilli.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated on the stovetop or microwave.

Nutrition

Serving Size: 1 Serving
Calories: 320kcal
Sugar: 12g
Sodium: 800mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 32g
Cholesterol: 75mg