Chinese Chicken Stir-Fry


I actually hesitate to call this a recipe because it is so easy, the prep is only 5 minutes of minimal chopping and it means you can have dinner on the table in about 15-20 minutes at the most. This recipe is the short-on-time-cook’s best friend.


I have called it “Chinese” stir-fry due to my use of the Chinese five-spice and noodles, but you could use any other spice that takes your fancy, such as Cayenne pepper or smoked paprika for a Tex-Mex stir-fry or cumin and coriander for a curried twist.


The same goes for the vegetables: I used mange-touts and baby corns as it is a combination my son and I love. But you could use thinly sliced peppers or mushrooms, as mushrooms and chicken are a match made in heaven; I also love to use asparagus when I prepare this stir-fry for a solo lunch or supper. Similarly, please feel free to leave the noodles out if you would like to remain gluten free.




Chinese Chicken Stir-Fry


Ingredients (serves 3, or 1 greedy adult and 1 even greedier teenager!):


110g uncooked medium egg noodles (1 “nest”)
2tsp toasted sesame oil
375g chicken fillets, sliced in thin strips
2tbsp cornflour
½ tsp Chinese five-spice
¼ tsp black pepper
1tbsp vegetable oil
150g mange-touts, roughly chopped in half
135g baby corns, roughly chopped in half
A dash of soy sauce




1-      Cook the noodles in a large pan of boiling water for approximately 4 minutes. Once the noodles are cooked, drain them and rinse them under a lot of cold water immediately to stop the cooking. Drain them thoroughly and then, toss them in the toasted sesame oil (this will stop them from sticking together.) Set aside.


2-      In a large freezer bag, mix the cornflour, Chinese five-spice and black pepper together. Add the chicken strips to the bag, close it and shake it so the chicken becomes thoroughly coated with the seasoned cornflour. Take the chicken out, tapping the excess cornflour off.


3-      In a large frying pan (or even better, a wok,) heat the vegetable oil over medium to high heat. Fry the chicken for 4 minutes until it is sealed on all sides and golden. Add the mange-touts and baby corns and cook for a further 3 minutes.


4-      Add the noodles and cook until they are heated through, approximately 3-4 minutes.  Add a dash or two of soy sauce, mix thoroughly and serve.


Cook’s notes:


Ensure that you use vegetable oil in your frying pan or wok to fry your chicken and vegetables. Sesame oil degrades at high temperature (the oil you used on the noodles will be ok as the noodles do not need to cook for a long time in order to re-heat,) but feel free to add an extra drizzle of sesame oil at the end for extra flavour.


Do not add salt to your cornflour mix; the soy sauce will provide that hit of saltiness.


Make sure that you keep your ingredients moving around your frying pan or wok; if you don’t, they are more likely to stick due to the high cooking temperature.

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