Chinese chicken breast stir fry is the fast British midweek meal when you want sticky wok flavours without takeaway prices. Stir-fry Chinese Chicken Breast 1kg with peppers, spring onion and a quick soy-ginger sauce. Shop Chicken Breast and Chicken for chicken breast ready for the wok.
Ingredients
- 500–700g Chinese-style or plain chicken breast, sliced into strips
- 1 red pepper, 1 green pepper, sliced; bunch of spring onions
- 2 garlic cloves; 1 tsp grated ginger; 1 tbsp oil
- 2 tbsp dark soy; 1 tbsp honey; 1 tbsp rice or cider vinegar
- 1 tsp cornflour mixed with 2 tbsp water (optional, for gloss)
- Rice or noodles to serve; sesame seeds to finish
Method
- Mix soy, honey, vinegar and cornflour slurry. Have all veg prepped — stir fries move fast.
- Heat a wok or wide pan until very hot. Flash-fry chicken strips in oil until just coloured; lift out.
- Stir-fry peppers, garlic and ginger 2–3 minutes. Return chicken with spring onions.
- Pour in sauce; toss 1–2 minutes until glossy and chicken is cooked through.
- Serve over rice or noodles — Chinese chicken breast stir fry in under 20 minutes.
Plain fillets? Chicken Breast 1kg works the same with your own marinade. Browse Chicken for more breast packs.