This easy and delicious Chicken Stir Fry, inspired by Gordon Ramsay, is a quick, nutritious meal that’s packed with flavor. With tender chicken, fresh vegetables, and a savory sauce, it’s a simple yet satisfying dish. You can easily swap ingredients to suit your taste, making it a flexible favorite for any night of the week!
Ingredients Needed:
- 960ml water
- 370g white rice
- 160ml soy sauce
- 50g brown sugar
- 8g cornstarch
- 15g minced fresh ginger
- 15g minced garlic
- 1g red pepper flakes
- 450g (3 skinless, boneless chicken breast halves) thinly sliced
- 30ml sesame oil, divided
- 300g broccoli, broken into florets
- 150g (1 medium onion) cut into large chunks
- 100g sliced carrots
- 225g sliced water chestnuts, drained
- 150g (1 medium green bell pepper) cut into matchsticks
How To Make Chicken Stir Fry Recipe?
- Cook the Rice: Bring the water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
- Marinate the Chicken: In a medium bowl, mix the soy sauce, brown sugar, and cornstarch. Stir in the ginger, garlic, and red pepper flakes. Add the sliced chicken and stir to coat. Cover and refrigerate for at least 15 minutes.
- Cook the Vegetables: Heat 15ml (1 tbsp) sesame oil in a wok or large skillet over medium-high heat. Add the broccoli, onion, carrots, water chestnuts, and bell pepper. Stir-fry for about 5 minutes until the vegetables are just tender. Transfer the vegetables to a dish and set aside.
- Cook the Chicken: In the same wok, heat the remaining 15ml (1 tbsp) sesame oil over medium-high heat. Add the chicken (reserving the marinade) and cook for 2 minutes per side, until just browned. Stir in the cooked vegetables and the reserved marinade. Bring to a boil and stir until the chicken is cooked through and the vegetables are tender about 5-7 minutes.
- Serve: Serve the chicken stir fry over the cooked rice.
Recipe Tips:
- Marinate the Chicken: Let the chicken sit in the marinade for at least 15 minutes to make it tastier and more tender.
- Use Fresh Veggies: Fresh vegetables like broccoli and carrots will give your stir fry better crunch and taste than frozen ones.
- Cook the Veggies First: Cook the vegetables until they’re just soft, then add the chicken. This keeps the veggies crunchy and flavorful.
- Don’t Overcrowd the Pan: If you have a lot of ingredients, cook in batches to avoid sogginess and make sure everything cooks well.
- Taste and Adjust the Sauce: Taste the sauce before serving. If you like it sweeter, add more sugar, or adjust the soy sauce if you want it saltier.
How To Store & Reheat Leftovers?
- Refrigerate: Cool the leftover Chicken Stir Fry to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: Let the stir fry cool completely before freezing. Store it in an airtight container or freezer bag for up to 3 months.
- Reheat: Heat the stir fry in a pan over medium heat for 5-7 minutes until warmed through.
Nutrition Facts:
- Calories: 315 kcal
- Total Fat: 9g
- Saturated Fat: 1g
- Cholesterol: 60mg
- Sodium: 850mg
- Potassium: 400mg
- Total Carbohydrate: 31g
- Dietary Fiber: 3g
- Sugars: 8g
- Protein: 26g
Gordon Ramsay Chicken Stir Fry Recipe
Description
This easy and delicious Chicken Stir Fry, inspired by Gordon Ramsay, is a quick, nutritious meal that’s packed with flavor. With tender chicken, fresh vegetables, and a savory sauce, it’s a simple yet satisfying dish. You can easily swap ingredients to suit your taste, making it a flexible favorite for any night of the week!
Ingredients
Instructions
- Cook the Rice: Bring the water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
- Marinate the Chicken: In a medium bowl, mix the soy sauce, brown sugar, and cornstarch. Stir in the ginger, garlic, and red pepper flakes. Add the sliced chicken and stir to coat. Cover and refrigerate for at least 15 minutes.
- Cook the Vegetables: Heat 15ml (1 tbsp) sesame oil in a wok or large skillet over medium-high heat. Add the broccoli, onion, carrots, water chestnuts, and bell pepper. Stir-fry for about 5 minutes until the vegetables are just tender. Transfer the vegetables to a dish and set aside.
- Cook the Chicken: In the same wok, heat the remaining 15ml (1 tbsp) sesame oil over medium-high heat. Add the chicken (reserving the marinade) and cook for 2 minutes per side, until just browned. Stir in the cooked vegetables and the reserved marinade. Bring to a boil and stir until the chicken is cooked through and the vegetables are tender about 5-7 minutes.
- Serve: Serve the chicken stir fry over the cooked rice.
Notes
- Marinate the Chicken: Let the chicken sit in the marinade for at least 15 minutes to make it tastier and more tender.
- Use Fresh Veggies: Fresh vegetables like broccoli and carrots will give your stir fry better crunch and taste than frozen ones.
- Cook the Veggies First: Cook the vegetables until they’re just soft, then add the chicken. This keeps the veggies crunchy and flavorful.
- Don’t Overcrowd the Pan: If you have a lot of ingredients, cook in batches to avoid sogginess and make sure everything cooks well.
- Taste and Adjust the Sauce: Taste the sauce before serving. If you like it sweeter, add more sugar, or adjust the soy sauce if you want it saltier.
Gordon Ramsay Chicken Stir Fry Recipe