Chicken Stir Fry Recipes
If you need a quick dinner solution for busy days, the Mary Berry Chicken Stir Fry Recipe is one of the most practical options I have made. Similar to Mary Berry’s stir fried chicken and even a Panang chicken stir fry, this chicken stir fry delivers a colourful meal packed with flavor. It works beautifully as a perfect mid-week supper, mid-week meal, or weeknight dinner, offering the convenience of a quick meal without sacrificing taste. The combination of chicken, noodles, and vegetables creates a protein-rich meal, high protein meal, and satisfying balanced meal that feels both nourishing and comforting. Whether you enjoy stir fried chicken, chicken noodles, rice stir fry, or a classic vegetable stir fry, this dish adapts easily to your preferences.
What I like most is that this easy recipe relies on simple cooking, fast cooking, and fresh ingredients to produce a flavorful meal. The result is a wholesome healthy meal, comforting comfort food, and a versatile poultry dish with the appeal of a savory dish inspired by both an Asian-style dish and Chinese-style stir fry traditions. It is perfect for a family meal, casual family dinner, or even when exploring new dinner ideas. Depending on portion size, it can serve 1-4 or serve 4-6, and usually comes together in 20 mins to 30 mins, often requiring less than 30 mins overall with only 10 mins prep time and 10 mins cook time. This makes it an ideal homemade meal, homemade cooking project, and reliable stir fry recipe for any evening.
Ingredients
| Category | Ingredients |
| Chicken & Poultry | 500g boneless skinless chicken breast, 350g skinless boneless chicken breast, chicken breast, chicken breasts, 2 chicken breasts, boneless chicken, skinless chicken, poultry, thin strips, sliced thinly |
| Rice Options | 225g long-grain rice, 8oz rice, long-grain rice, cooked rice, jasmine rice, steamed rice, white rice, fluffy white rice |
| Noodle Options | Chinese noodles, dried medium Chinese noodles, dried noodles, noodles, 250g noodles, egg noodles |
| Coating Ingredient | 1 tbsp cornflour, cornflour |
| Cooking Oils | Olive oil, 2 tbsp olive oil, vegetable oil, sunflower oil, 3 tbsp sunflower oil, cooking oil |
| Sweeteners | Runny honey, honey, 1 tbsp honey |
| Soy & Savory Sauces | Light soy sauce, dark soy sauce, soy sauce, 3 tbsp soy sauce, 4 tbsp dark soy sauce, oyster sauce |
| Additional Sauce Ingredients | Sweet chilli sauce, chilli sauce, sesame oil, Chinese rice wine, dry sherry, rice wine, water |
| Vegetables | Red pepper, yellow pepper, peppers, carrot, carrots, carrot strips, broccoli florets, broccoli, onion, spring onions, celery sticks, courgette, sugar snap peas |
| Aromatics | Fresh root ginger, ginger, grated ginger, garlic, garlic cloves, crushed garlic |
| Herbs & Garnish | Coriander leaves, sesame seeds, lime wedges, garnish |
| Seasonings | Curry powder, medium curry powder, salt, black pepper, freshly ground black pepper |
| Citrus Ingredients | Lime juice, lime wedges |
| Ingredient Groups | Vegetables, aromatics, seasoning, fresh ingredients, stir fry ingredients, sauce ingredients, savory sauce ingredients |
How to Make Chicken Stir Fry
To start, slice chicken into thin strips or even-sized chicken strips, then season chicken and mix cornflour with soy sauce in a bowl. Let it set aside for 10 minutes while preparing the rest of the ingredients. If using noodles, first soak noodles, drain noodles, and allow them to soften noodles properly. If serving with rice, cook rice according to the packet instructions by bringing boil water to the correct temperature and cooking for 10-12 minutes. After cooking, rinse and cool completely. Next, heat pan until a hot pan is ready. A large frying pan works well, but a wok is ideal for wok cooking and high-heat cooking. Add hot oil and wait until the oil begins to smoke before you cook chicken until it becomes golden chicken, fully cooked through, then remove from pan and set aside.
Now stir fry vegetables including onion, peppers, carrots, broccoli, celery, courgette, sugar snap peas, spring onion, ginger, and garlic. Stir vigorously, keep tossing, and coat in oil for one minute, two minutes, or one to two minutes depending on the vegetable. Continue for 4 minutes, 5 minutes, or about 4-5 minutes until you have tender vegetables with some bite. Then drizzle honey, add rice wine or sherry, followed by soy sauce, oyster sauce, sweet chilli sauce, lime juice, and curry powder. Add cooled rice and the prepared sauce, then toss well until a glossy sauce forms and everything is heated through. Return chicken to the pan and continue stir frying to finish the sauce preparation, seasoning process, and flavor development. This cooking method focuses on combining ingredients quickly to maintain balanced texture, crispy vegetables, tender chicken, and a rich savory sauce. Complete the meal preparation by serving the finished dish in hot bowls with hot rice or noodles, then add lime wedges, coriander garnish, and sesame seeds before you serve immediately. This style of frying pan cooking, quick cooking, and use of aromatic ingredients makes it an ideal weeknight meal and a great example of homemade cooking.
Tips
One of the best recipe tips I can share is to slice thinly and cook the chicken over high heat. This helps keep the meat chicken tender and juicy chicken while helping you avoid overcooking, which can cause it to dry out. Always use a hot pan and, if needed, cook in batches. An overcrowding pan creates steam instead of proper stir frying, which can lead to soggy vegetables rather than crispy vegetables. Good heat management is essential for maintaining vegetable crispness, proper texture control, and effective moisture control. For equipment, the ideal pan is a wok, although a large frying pan with high sides also works well. Choosing the right cookware is an important part of pan selection, proper cooking method, and overall stir fry success.
For extra flavor enhancement, make the dish spicier by adding sliced chilli, chilli flakes, or chilli sauce to adjust the spice level. When working with rice, allow proper rice cooling so that cooled rice or previously cooked rice can prevent sticking and maintain the right rice texture. Since soy sauce already provides a naturally salty flavor, use extra seasoning carefully and focus on seasoning control to achieve good balanced flavors and overall flavor balance. Proper fridge storage can also help with advance preparation. These practical preparation tips, along with reliable cooking advice, kitchen tips, recipe troubleshooting, and general cooking guidance, make this stir fry easier to master every time.
Serving Suggestions
One of my favorite ways to enjoy this stir fry is with simple side dishes that complement the flavors without overpowering them. For a classic rice pairing, serve it with steamed jasmine rice, jasmine rice, white rice, or fluffy white rice, all of which absorb the sauce beautifully. If you prefer a noodle-based meal, egg noodles and other noodles are excellent choices for a satisfying noodle pairing. These options work well as both rice dishes and noodle dishes, helping turn the stir fry into a hearty complete meal.
For extra texture and freshness, add prawn crackers on the side and finish the dish with chopped coriander, fresh coriander leaves, or extra spring onion as a flavorful garnish and colorful vegetable garnish. A few lime wedges can also brighten the flavors just before serving. These practical serving suggestions create a balanced meal pairing and fit perfectly with an Asian-style serving approach. Whether you are looking for casual dinner ideas or planning a family meal, these accompaniments and flavorful sides look especially appealing when served in hot bowls.
Storage
For the best quality, do not leave the stir fry at room temperature for longer than 2 hours. Once it has finished cooling, transfer any leftovers or leftover stir fry into an airtight container and place it in the refrigerator or fridge. Proper food storage and food safety practices help maintain freshness and improve preservation. When kept in chilled storage, the dish will stay good for up to 3 days. I often prepare extra portions for meal prep, making sure everything is safely stored in fridge conditions to maximize its shelf life.
If you need longer storage, use sealed containers and freeze the stir fry. Proper freezing allows it to remain suitable for up to 2 months in freezer storage. Before serving, defrost overnight in the refrigerator and then reheat thoroughly using either a microwave or a hot pan. Continue reheating until the food is piping hot all the way through. Following these simple storage instructions helps maintain the quality of the dish, whether it is enjoyed fresh or as a convenient frozen meal.
Nutrition
One reason I enjoy this stir fry is that it offers solid nutrition information without feeling heavy. Depending on the ingredients and portion size, a serving may contain around 396 kcal or 320 kcal. It is a good source of protein, with values commonly ranging from 22g protein to 34g protein, making it a satisfying option for lunch or dinner. The recipe also provides 57g carbohydrate or 18g carbohydrates, depending on the variation, while 12g sugars contribute a small amount of natural sweetness. These nutrition values make the dish a practical choice for anyone looking for balanced meals.
The nutritional content also includes 8g fat or 12g fat, along with a modest amount of saturated fat, which may range from 1.3g saturates to 2g saturated fat. Additional nutrients include 3.7g fibre for digestive support and 2.2g salt, while sodium levels can reach approximately 780mg sodium. Like most homemade recipes, these figures are estimated values and should be treated as general dietary information, since ingredient choices and serving sizes can affect the final amounts of fat, carbohydrate, fibre, sugars, and other nutrients.
Mary Berry Chicken Stir Fry Recipe (FAQs)
Can I use chicken thighs instead of chicken breast?
Yes. Chicken thighs and boneless chicken thighs are excellent chicken alternatives to chicken breast. They often produce more juicy chicken and provide additional poultry options for the recipe.
Can I make this stir fry ahead of time?
Yes. You can make ahead by preparing ingredients earlier in the day. This approach supports fresh cooking, helps achieve the best texture, and is ideal for meal prep or quick meal prep.
What vegetables can I add to the stir fry?
There are many vegetable options and vegetable additions available. Besides courgette, you can use mushrooms, baby corn, pak choi, and green beans to add more vegetable variety and include extra fresh vegetables.
What can I use instead of oyster sauce?
If you do not have oyster sauce, try extra soy sauce, hoisin sauce, or a small amount of honey. These sauce alternatives help maintain flavor balance, balanced taste, and rich savory flavors.
Can I customize the recipe?
Absolutely. The recipe offers plenty of cooking flexibility through ingredient substitution and the use of alternative ingredients. This allows for different recipe adaptation ideas, creative recipe variations, and turns it into a truly customizable recipe.
How can I keep the stir fry texture at its best?
Using the right ingredients and cooking method helps with texture preservation. Whether you choose different vegetables or proteins, these adjustments ensure a delicious homemade stir fry every time.
Try More Recipes
Mary Berry Chicken Tagine Recipe
Mary Berry Chicken Marinade RecipeÂ
Mary berry chicken tikka masala recipe
Mary Berry Chicken Stir Fry Recipe
Ingredients
Equipment
Method
- Step 1: Prepare the Chicken
- Slice the chicken into thin strips. Mix with cornflour and 1 tablespoon light soy sauce in a bowl. Set aside for 10 minutes.
- Step 2: Make the Sauce
- In a small jug, combine soy sauce, oyster sauce, honey, sesame oil, garlic, ginger, and water. Stir until smooth.
- Step 3: Cook the Chicken
- Heat vegetable oil in a large wok or frying pan over high heat. Add the chicken and cook for 4–5 minutes until golden and fully cooked. Remove and set aside.
- Step 4: Stir Fry the Vegetables
- Add the onion, peppers, carrot, broccoli, and sugar snap peas to the hot pan. Stir fry for 4–5 minutes until tender but still crisp.
- Step 5: Combine Everything
- Return the chicken to the pan. Pour in the prepared sauce and toss well for 2 minutes until the sauce becomes glossy and coats all ingredients evenly.
- Step 6: Finish and Serve
- Scatter over spring onions and sesame seeds. Serve immediately with hot rice or noodles and garnish with fresh coriander and lime wedges if desired.
Notes
- Slice the chicken thinly for the most tender texture.
- Use a very hot wok or frying pan to keep vegetables crisp.
- Avoid overcrowding the pan; cook in batches if necessary.
- Add chilli flakes or chilli sauce for extra heat.
- Cooked and cooled rice works best if serving as a rice stir fry.
