Chicken Stir Fry Recipe

by Amy
(Birmingham)

We often have this Chicken and Beansprout Stir Fry on a Monday with leftover Chicken from our Roast on the Sunday, it is a very quick and easy Chicken Stir Fry recipe to cook and everyone is always looking for seconds.

Serves 4.

3 tbsp vegetable oil

250g/9 oz beansprouts

1.5 tsp cornflour

150ml chicken stock

350g/12 oz boneless cooked chicken, skin removed and cubed

1 large onion, thinly sliced

2 carrots, coarsely grated

1 small green pepper, de-seeded and finely diced

1 clove garlic, crushed (optional)

2.5cm/1in piece fresh root ginger, finely chopped

1tbls dry sherry

2tsps soy sauce

salt and freshly ground black pepper



1. Heat 2 tbsp of the oil in a wok or large frying pan, add the beansprouts and stir fry briskly for 1 minute.

2. Remove the beansprouts with a slotted spoon and set aside. In a jug, blend the cornflour with the water to make a smooth paste. Stir in the chicken stock.


3. Heat the remaining oil in the pan, add the chicken, onion, carrots, green pepper, garlic if using and ginger and stir fry for 2-3 minutes.


4. Stir the thickened stock into the pan together with the sherry and soy sauce. Stir well to mix. Bring to the boil, stirring and cook for 2 minutes. Taste and adjust the seasoning.


5. Return the beansprouts to the pan and heat through gently, stirring carefully.


6. Pile the mixture into a warmed serving dish, or serve straight from the pan and serve at once.