Mary Berry Chicken Stir Fry Recipe

This Mary Berry Chicken Stir Fry Recipe is a quick and healthy recipe, which is made with chicken breast and soy sauce. It’s the perfect weeknight dinner, ready in about 20 minutes.

Mary Berry Chicken Stir Fry Ingredients

For the Sauce:

• 4 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice wine vinegar
• 1 tsp sesame oil
• 1 tsp cornstarch (cornflour)
• 1 clove garlic, crushed
• 1 tsp fresh ginger, grated

For the Stir Fry:

• 2 large boneless, skinless chicken breasts (about 1 lb total), thinly sliced
• 1 tbsp cornstarch (cornflour)
• 2 tbsp vegetable or sunflower oil
• 1 large head of broccoli, cut into small florets
• 1 red bell pepper, deseeded and sliced
• 1 yellow bell pepper, deseeded and sliced
• 1 large carrot, julienned or thinly sliced
• 4 spring onions (scallions), cut into 1-inch pieces
• Cooked rice or noodles, to serve

How To Make Mary Berry Chicken Stir Fry

1. Make the Sauce: In a small bowl, whisk together all the sauce ingredients (soy sauce, honey, rice wine vinegar, sesame oil, 1 tsp cornstarch, garlic, and ginger). Set aside.
2. Velvet the Chicken: In a medium bowl, toss the thinly sliced chicken with the 1 tbsp of cornstarch until lightly coated. This is the secret to keeping it tender.
3. Cook the Chicken: Heat 1 tbsp of the vegetable oil in a large wok or skillet over high heat. Add the chicken in a single layer (cook in batches if needed) and stir-fry for 3-5 minutes, until golden brown and cooked through. Remove the chicken from the wok and set it on a plate.
4. Stir-Fry the Vegetables: Add the remaining 1 tbsp of oil to the hot wok. Add the broccoli, red pepper, and carrot. Stir-fry for 4-5 minutes. The vegetables should be bright and tender-crisp.
5. Combine and Serve: Add the spring onions and the cooked chicken back into the wok with the vegetables. Give the sauce a final whisk and pour it all over the wok. Stir-fry for 1-2 minutes, until the sauce bubbles, thickens, and coats everything. Serve immediately over rice or noodles.

Recipe Tips

• How to get extra tender chicken? The secret is a technique called “velveting.” Tossing the raw chicken in 1 tablespoon of cornstarch before frying creates a light coating that protects it from the high heat, locking in the juices and keeping it tender.
• Can I use different vegetables? Absolutely. A stir-fry is the perfect way to use up whatever you have. Sliced mushrooms, mangetout (snow peas), baby corn, or bean sprouts would all be delicious.
• How do I prevent soggy vegetables? The key is a very hot pan (a wok is best) and quick cooking. Don’t overcrowd the pan, as this will steam the vegetables instead of frying them. Cook in batches if you need to.
• Can I make this spicier? Yes. Add a pinch of dried red chili flakes or one finely chopped fresh red chili to the wok along with the garlic and ginger in the sauce.

What To Serve With Chicken Stir Fry

This one-pan meal is best served on a simple base that can soak up the delicious sauce.

• Steamed Jasmine or Basmati rice
• Egg noodles
• Udon or soba noodles

How To Store Chicken Stir Fry

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: Reheat in a hot wok or skillet for 1-2 minutes, or in the microwave. Be aware that the vegetables will lose their crispness upon reheating.

Mary Berry Chicken Stir Fry Nutrition Facts

(Per serving, assuming 4 servings, without rice or noodles)

• Calories: ~360 kcal
• Total Fat: 13g
• Saturated Fat: 2g
• Cholesterol: 95mg
• Sodium: 1050mg
• Total Carbohydrate: 26g
• Dietary Fiber: 5g
• Sugars: 14g
• Protein: 36g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Mary Berry Thai Chicken Noodle Soup Recipe
• Mary Berry Pot Roast Chicken Recipe
• Mary Berry Mango Chicken Recipe

Mary Berry Chicken Stir Fry Recipe

Author: Chloe Saidani Cooking Method:Stir-Frying Cuisine:British Courses:Dinner

Difficulty:BeginnerPrep time: 15 minutesCook time: 10 minutesRest time: minutesTotal time: 25 minutesCooking Temp:100 CServings:4 servingsEstimated Cost:25 $Calories:360 kcal Best Season:Available

Description

A quick, easy, and healthy chicken and vegetable stir-fry in a simple, homemade honey and soy sauce. The perfect 20-minute weeknight dinner.

Ingredients

Sauce:

• 4 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice wine vinegar
• 1 tsp sesame oil
• 1 tsp cornstarch
• 1 clove garlic, crushed
• 1 tsp fresh ginger, grated

Stir Fry:

• 2 large chicken breasts, thinly sliced
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 1 head of broccoli, in florets
• 2 bell peppers, sliced
• 1 carrot, julienned
• 4 spring onions, in 1-inch pieces

Instructions

1. In a small bowl, whisk all sauce ingredients.
2. In a medium bowl, toss sliced chicken with 1 tbsp cornstarch.
3. Heat 1 tbsp oil in a wok. Stir-fry chicken for 3-5 minutes until cooked. Remove.
4. Add 1 tbsp oil to the hot wok. Add broccoli, peppers, and carrot. Stir-fry for 4-5 minutes until tender-crisp.
5. Return the chicken to the wok. Add the spring onions.
6. Re-whisk the sauce and pour it into the wok.
7. Stir for 1-2 minutes until the sauce bubbles, thickens, and coats everything. Serve immediately.

Notes

• Tossing the chicken in cornstarch (“velveting”) is the secret to keeping it tender.
• Have all your vegetables chopped and sauce mixed before you start cooking, as stir-frying is very fast.
• Do not overcrowd your pan, or the vegetables will steam and become soggy.

Keywords:Mary Berry Chicken Stir Fry Recipe