Chicken Stir-Fries
Cooking Skills: Chicken 2
Chapter 4 · Chicken Stir-Fries
Skill goal
Stir-fry chicken at high heat so it stays tender, with sauces balanced and vegetables crisp.
Shopping list for this chapter
The basics
A stir-fry is a few minutes of intense heat, and its success depends on preparation. Everything is cut and measured before the wok is lit, because there's no time to chop mid-cook. Chicken breast is lean and dries out easily, so cooks velvet it: a marinade of egg white, cornflour and a little oil (and a pinch of salt) that coats the meat and keeps it silky. Cooking Skills: Vegetables 1, chapter 4 teaches the stir-fry method for vegetables; here the chicken leads.
The order matters: sear the chicken in batches and set it aside, then cook the aromatics and vegetables, then return the chicken with the sauce for the last minute. A crowded wok steams instead of fries. No rice wine is used here; stock and rice vinegar give depth and sourness. For stir-fry sauces in more detail see Cooking Skills: Sauces 2, chapter 4, and for rice Cooking Skills: Rice 1, chapter 3.
The method
- Cut everything small and even, mix the sauce and have it by the stove.
- Velvet the chicken with egg white, cornflour and a little oil, 15 to 30 minutes ahead.
- Heat the wok until it smokes lightly, add oil, and sear the chicken in small batches.
- Stir-fry aromatics and vegetables for 2 to 3 minutes, keeping them crisp.
- Return the chicken, add the sauce, toss for 1 to 2 minutes until glossy, and check it is cooked through.
| Dish | Chicken | Sauce | Time (approximate) |
|---|---|---|---|
| Velveted stir-fry | Breast, velveted | Soy, oyster, stock | 25 minutes |
| Kung pao-style | Thigh or breast | Soy, vinegar, sugar, chilli | 30 minutes |
| Cashew chicken | Breast, velveted | Oyster sauce, soy | 25 minutes |
| Sticky orange chicken | Thigh strips, coated | Orange, soy, honey | 35 minutes |
Hot wok, raw chicken, egg white, nuts and allergens
Hot wok and flames: a wok over a high heat is extremely hot, and oil smokes quickly. Have every ingredient cut and ready before you start, use a long spoon, keep a lid within reach (never use water on an oil fire), turn on the extractor, and keep children away. Don't leave a hot wok unattended.Raw chicken: the safety rules: raw chicken often carries campylobacter and salmonella. Never wash it (the splashes spread bacteria around the kitchen), keep it covered on the bottom shelf of the fridge, use its own board, knife and tongs, wash your hands, boards and tools in hot soapy water afterwards, and never put cooked food back on a plate or board that held raw chicken. Use it by the use-by date, or freeze it on the day you buy it.
Egg white in a marinade: velveting uses raw egg white in the marinade. It is safe because the chicken is cooked to 75°C, but wash your hands, board and bowl after handling it, and never taste the raw marinade.
Peanuts, cashews and nut allergies: peanuts and cashews are major allergens and can cause severe reactions. Keep them off the table for anyone who is allergic, check sauce labels (oyster sauce, hoisin, chilli oil), and use separate pans and spoons. Whole nuts are a choking risk for small children.
Try it
Level 1 · Start here
A velveted chicken and vegetable stir-fry
The foundation. Slice breast thinly against the grain, velvet it, and sear it in a smoking wok in two batches. Stir-fry broccoli, pepper and carrot, add the sauce and the chicken, and finish in under two minutes. Serve with rice.
Ingredients (4 portions)
- 500 g skinless chicken breast, thinly sliced
- 1 egg white
- 2 tsp cornflour
- 1 tsp rapeseed oil, for the marinade
- 3 tbsp rapeseed oil, for frying
- 2 garlic cloves, sliced
- 1 tbsp grated fresh ginger
- 1 red pepper, sliced
- 150 g broccoli florets
- 1 carrot, thinly sliced
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 100 ml chicken stock, unsalted
- 1 tsp cornflour mixed with 1 tbsp cold water
- Mix the chicken with the egg white, 2 tsp cornflour, 1 tsp oil and a pinch of salt and leave for 15 to 30 minutes. Mix the soy, oyster sauce and stock.
- Heat a wok until smoking, add 1 tbsp oil and sear the chicken in 2 batches for 2 to 3 minutes each. Set aside.
- Add the remaining oil, garlic, ginger and vegetables and stir-fry for 3 minutes. Return the chicken, add the sauce and cornflour mixture, toss for 1 to 2 minutes until glossy, and check a piece is white all through.
Hot wok, raw chicken and egg white
Hot wok and flames: a wok over a high heat is extremely hot, and oil smokes quickly. Have every ingredient cut and ready before you start, use a long spoon, keep a lid within reach (never use water on an oil fire), turn on the extractor, and keep children away. Don't leave a hot wok unattended.Raw chicken: the safety rules: raw chicken often carries campylobacter and salmonella. Never wash it (the splashes spread bacteria around the kitchen), keep it covered on the bottom shelf of the fridge, use its own board, knife and tongs, wash your hands, boards and tools in hot soapy water afterwards, and never put cooked food back on a plate or board that held raw chicken. Use it by the use-by date, or freeze it on the day you buy it.
Egg white in a marinade: velveting uses raw egg white in the marinade. It is safe because the chicken is cooked to 75°C, but wash your hands, board and bowl after handling it, and never taste the raw marinade.
Is it cooked? Use a thermometer: chicken is safe when the thickest part reaches 75°C (or 70°C held for 2 minutes), the meat is white all the way through with no pink, and the juices run clear (general guidance, in line with current FSA advice). Push a probe thermometer into the thickest part without touching bone, and for a whole bird check the thickest part of the thigh. If in doubt, cook it longer.
Level 2 · Spicy
A kung pao-style chicken (no rice wine)
Cubes of chicken with peanuts and dried chillies in a glossy sweet-sour sauce. The traditional recipe uses Shaoxing rice wine; here stock and a little rice vinegar replace it. Keep the chillies whole to flavour the oil rather than burn your mouth.
Ingredients (4 portions)
- 600 g boneless chicken thighs, in 2 cm cubes
- 1 tbsp cornflour
- 3 tbsp rapeseed oil
- 6 dried red chillies
- 3 garlic cloves, sliced
- 1 tbsp grated fresh ginger
- 4 spring onions, cut in 3 cm lengths
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp caster sugar
- 3 tbsp chicken stock, unsalted
- 60 g roasted peanuts
- Toss the chicken with the cornflour and a pinch of salt. Mix the soy sauce, vinegar, sugar and stock.
- Heat the oil in a wok and fry the chillies for 20 seconds. Add the chicken and stir-fry for 5 to 6 minutes until golden and cooked through (75°C).
- Add the garlic, ginger and spring onions for 1 minute, pour in the sauce and toss for 1 minute until glossy. Stir in the peanuts.
Hot wok, chilli fumes, raw chicken and peanuts
Hot wok and flames: a wok over a high heat is extremely hot, and oil smokes quickly. Have every ingredient cut and ready before you start, use a long spoon, keep a lid within reach (never use water on an oil fire), turn on the extractor, and keep children away. Don't leave a hot wok unattended.Chilli fumes: frying dried chillies and chilli paste in a hot wok releases fumes that sting the eyes and throat. Open a window, turn on the extractor, avoid leaning over the pan, and wash your hands well after handling chillies.
Raw chicken: the safety rules: raw chicken often carries campylobacter and salmonella. Never wash it (the splashes spread bacteria around the kitchen), keep it covered on the bottom shelf of the fridge, use its own board, knife and tongs, wash your hands, boards and tools in hot soapy water afterwards, and never put cooked food back on a plate or board that held raw chicken. Use it by the use-by date, or freeze it on the day you buy it.
Peanuts, cashews and nut allergies: peanuts and cashews are major allergens and can cause severe reactions. Keep them off the table for anyone who is allergic, check sauce labels (oyster sauce, hoisin, chilli oil), and use separate pans and spoons. Whole nuts are a choking risk for small children.
Level 2 · Nutty
Cashew chicken
A mild, family-friendly stir-fry with velveted chicken, crisp peppers and toasted cashews in an oyster and soy sauce. Toast the cashews in a dry pan first for deeper flavour, and add them at the end so they stay crunchy.
Ingredients (4 portions)
- 500 g skinless chicken breast, sliced
- 1 egg white
- 2 tsp cornflour
- 3 tbsp rapeseed oil
- 1 red pepper, diced
- 1 green pepper, diced
- 4 spring onions, sliced
- 2 garlic cloves, sliced
- 3 tbsp oyster sauce
- 1 tbsp soy sauce
- 80 ml chicken stock, unsalted
- 80 g cashew nuts, toasted
- Velvet the chicken with the egg white, cornflour and a pinch of salt for 15 minutes. Mix the oyster sauce, soy and stock.
- Sear the chicken in a hot wok with 1 tbsp oil in two batches for 2 to 3 minutes each. Set aside.
- Stir-fry the peppers, spring onions and garlic in the remaining oil for 3 minutes. Return the chicken, add the sauce, toss for 1 to 2 minutes, and stir in the cashews.
Hot wok, nuts, egg white and raw chicken
Hot wok and flames: a wok over a high heat is extremely hot, and oil smokes quickly. Have every ingredient cut and ready before you start, use a long spoon, keep a lid within reach (never use water on an oil fire), turn on the extractor, and keep children away. Don't leave a hot wok unattended.Peanuts, cashews and nut allergies: peanuts and cashews are major allergens and can cause severe reactions. Keep them off the table for anyone who is allergic, check sauce labels (oyster sauce, hoisin, chilli oil), and use separate pans and spoons. Whole nuts are a choking risk for small children.
Egg white in a marinade: velveting uses raw egg white in the marinade. It is safe because the chicken is cooked to 75°C, but wash your hands, board and bowl after handling it, and never taste the raw marinade.
Raw chicken: the safety rules: raw chicken often carries campylobacter and salmonella. Never wash it (the splashes spread bacteria around the kitchen), keep it covered on the bottom shelf of the fridge, use its own board, knife and tongs, wash your hands, boards and tools in hot soapy water afterwards, and never put cooked food back on a plate or board that held raw chicken. Use it by the use-by date, or freeze it on the day you buy it.
Level 3 · Sticky
Sticky orange chicken
Bite-sized chicken, coated in cornflour and shallow-fried until crisp, tossed in a sticky orange, soy and ginger sauce. The sauce is reduced separately so the chicken stays crisp, and the two are combined only at the last moment. Serve at once.
Ingredients (4 portions)
- 600 g boneless chicken thighs, in 3 cm pieces
- 3 tbsp cornflour
- 1 egg, beaten
- 4 tbsp rapeseed oil
- 200 ml orange juice
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp grated fresh ginger
- 2 garlic cloves, grated
- 1 tsp cornflour mixed with 1 tbsp cold water
- 1 orange, zest
- Toss the chicken in the egg, then the cornflour. Shallow-fry in the hot oil in two batches for 5 to 6 minutes each until crisp and golden (75°C). Drain on a rack.
- Simmer the orange juice, zest, soy sauce, honey, vinegar, ginger and garlic for 5 to 6 minutes, stir in the cornflour mixture and cook for 1 minute until sticky.
- Toss the chicken in the sauce for 30 seconds and serve at once with rice.
Hot oil, raw chicken, egg and allergens
Shallow-frying and hot oil: hot oil causes serious burns and can catch fire. Use a heavy, deep pan filled no more than a third with oil, heat it to 160 to 175°C and check with a thermometer, dry the chicken well, lower it in away from you, and never leave the pan. If oil catches fire, turn off the heat and cover the pan with a lid; never use water. Keep children out of the kitchen.Raw chicken: the safety rules: raw chicken often carries campylobacter and salmonella. Never wash it (the splashes spread bacteria around the kitchen), keep it covered on the bottom shelf of the fridge, use its own board, knife and tongs, wash your hands, boards and tools in hot soapy water afterwards, and never put cooked food back on a plate or board that held raw chicken. Use it by the use-by date, or freeze it on the day you buy it.
Egg white in a marinade: velveting uses raw egg white in the marinade. It is safe because the chicken is cooked to 75°C, but wash your hands, board and bowl after handling it, and never taste the raw marinade.
Allergens: contains egg, soya and sulphites (vinegar).
Experiments
Experiment
Velveted or plain
Tenderness.
- Stir-fry two batches of breast, one velveted and one plain.
Look for: The velveted chicken is silky and moist; the plain chicken is firmer and drier.
Experiment
Wok or frying pan
Heat.
- Make the same stir-fry in a wok and a flat frying pan.
Look for: The wok's high sides concentrate heat and give a slight char; in a flat pan, work in smaller batches or the food steams.
Experiment
Sauce added early or late
Texture.
- Add the sauce at the start in one pan and at the end in another.
Look for: Early sauce boils away and the chicken stews; late sauce coats it in a glossy glaze.
Experiment
Cornflour slurry or reduction
Glaze.
- Thicken one sauce with a cornflour slurry and reduce another by boiling.
Look for: The slurry makes a glossy, clingy glaze; the reduction is more intense but thinner and stickier.
Tasting notes
| What I tried | Method or amount | What I saw | What I thought | Will I do it again? |
|---|---|---|---|---|
| Velveted chicken stir-fry | ||||
| Kung pao-style chicken | ||||
| Cashew chicken | ||||
| Sticky orange chicken | ||||
| Velveted or plain | ||||
| Wok or frying pan | ||||
| Sauce added early or late | ||||
| Cornflour slurry or reduction |
Troubleshooting
| Problem | Likely cause | What to do |
|---|---|---|
| Tough chicken | Overcooked or sliced thick | Slice thin, velvet and cook for 2 to 3 minutes |
| Soggy vegetables | Wok crowded | Cook in small batches over high heat |
| Watery stir-fry | Wet chicken or low heat | Pat dry; heat the wok until smoking |
| Burnt garlic | Added too early | Add aromatics after the first vegetables |
| Sauce too salty | Too much soy | Add stock or a pinch of sugar |
| Coating falls off orange chicken | Wet chicken | Pat dry and coat just before frying |
Hot wok, nuts and leftovers
Hot wok and flames: a wok over a high heat is extremely hot, and oil smokes quickly. Have every ingredient cut and ready before you start, use a long spoon, keep a lid within reach (never use water on an oil fire), turn on the extractor, and keep children away. Don't leave a hot wok unattended.Peanuts, cashews and nut allergies: peanuts and cashews are major allergens and can cause severe reactions. Keep them off the table for anyone who is allergic, check sauce labels (oyster sauce, hoisin, chilli oil), and use separate pans and spoons. Whole nuts are a choking risk for small children.
Leftover chicken: cool cooked chicken quickly (within about 1 to 2 hours), cover and refrigerate, and eat within 2 days. Reheat only once, until steaming hot all the way through. Never leave chicken on the table for more than 2 hours. Cooked chicken can be frozen for up to about 3 months.
Checkpoint: can you do this now?
- I can velvet chicken.
- I can cut and prepare before I light the wok.
- I can stir-fry in batches.
- I can balance a stir-fry sauce.
- I check chicken is cooked through.
Next chapter
Cooking Skills: Chicken 2, chapter 5 is Chicken Around the Mediterranean: slow, aromatic dishes with herbs, lemon and spice.