I used to think stir-fries were just “fridge cleanouts in disguise.” You know the type — soggy veg, bland chicken, maybe a splash of soy sauce if you remembered. But then I tried making it properly, with intention, a half-decent marinade, and more than one colour of veg — and wow. Game changer.
This Jamie Oliver-style stir-fry is full-on flavour, fast as anything, and wildly forgiving. It’s got that sweet-salty glaze from brown sugar and soy, a bit of a kick from chili flakes (but not too much, promise), and loads of crunchy veg that actually still taste like themselves. The chicken soaks up all that garlicky-gingery goodness, and when it all comes together in one hot wok, it smells like the kind of takeaway you’d actually queue up for. Except, you know — you made it. And you didn’t even need to change out of your slippers.
Why You’ll Love It
- 30 minutes start to finish – Fast enough for a weeknight, tasty enough for guests.
- Sweet, salty, savoury – That dream stir-fry flavour combo.
- Loads of veggies – Crunchy broccoli, carrots, bell pepper, the works.
- Customisable – Swap your veg, spice it up, throw in cashews… have fun.
- Leftovers are fab – Honestly might be better cold, straight from the fridge. No shame.
- One wok, no stress – Minimal dishes, big reward.
Ingredients
- 4 cups water
- 2 cups white rice
- ⅔ cup low-sodium soy sauce
- ¼ cup brown sugar
- 1 tbsp cornstarch
- 1 tbsp minced fresh ginger
- 1 tbsp minced garlic
- ¼ tsp red chili flakes
- 3 boneless, skinless chicken breasts, thinly sliced
- 2 tbsp sesame oil, divided
- 1 head broccoli, chopped into florets
- 1 onion, roughly chopped
- 1 cup sliced carrots
- 1 (8 oz) can sliced water chestnuts, drained
- 1 green bell pepper, cut into matchsticks
How to Make It
Start with the rice:
Bring 4 cups water to a boil, add the rice, then lower the heat. Pop the lid on and let it simmer gently for about 20–25 minutes. Don’t peek too early — steam is your friend here.
Make the marinade magic:
In a medium bowl, stir together soy sauce, brown sugar, and cornstarch until smooth. Add the garlic, ginger, and chili flakes. Smells incredible already, doesn’t it? Now toss in the chicken and give it a good coat. Cover and marinate for at least 15 minutes in the fridge (or longer if you’ve got time — even an hour makes a difference).
Cook the veg hot and fast:
Get a wok or large skillet screaming hot, then drizzle in 1 tbsp of the sesame oil. Toss in the broccoli, onion, carrots, water chestnuts, and bell pepper. Stir-fry them for about 5 minutes — you want them bright and just tender, not limp. Tip into a bowl and set aside.
Now the chicken:
Add the rest of the sesame oil to the same pan. In goes the marinated chicken (but hang on to that marinade!). Stir-fry for about 2 minutes per side until it’s browned and smelling fab.
Bring it all together:
Return the veggies to the pan with the chicken. Pour in the reserved marinade and bring the whole thing to a bubbly simmer. Stir for another 5–7 minutes, until the chicken’s cooked through and the sauce is glossy and thickened.
Plate it up:
Spoon over hot rice, and — if you’re extra — maybe sprinkle on a few sesame seeds or spring onions. Not necessary, just pretty.
Common Mistakes and How to Dodge Them
Why is my chicken tough?
You likely overcooked it or sliced it too thick. Go thin — like stir-fry strip thin — and keep the heat high and quick.
Why’s it soggy?
Veg need high heat and space. Don’t overcrowd the pan, or they’ll steam instead of sizzle. Do it in batches if you must.
Why isn’t the sauce thickening?
Make sure your cornstarch is fully dissolved in the marinade, and that the pan’s hot enough to get it bubbling. Cold pans = sad sauce.
I forgot to marinate! Now what?
Just coat the chicken and let it sit for 5 minutes while you prep the veg. Not ideal, but it’ll still taste good. Been there.
Storage and Reheating
- Fridge: Keeps well for up to 4 days in an airtight container.
- Freezer: You can freeze it, but the veggies will go a bit soft. Still tasty.
- Microwave: Splash of water or soy sauce, cover loosely, and zap for 1–2 mins.
- Stovetop: Medium heat, with a tiny splash of oil or water. Stir gently.
- Cold: Yes. Cold stir-fry leftovers with a fried egg on top? Thank me later.
Frequently Asked Questions
Can I use chicken thighs instead?
Definitely. Thighs are juicier and a bit more forgiving if you overcook them. Just trim the fat first.
What if I don’t have sesame oil?
Use another neutral oil and add a drizzle of toasted sesame oil at the end, if you have it. Adds that signature stir-fry depth.
Can I skip the water chestnuts?
Yep, no worries. They’re crunchy little extras, but the stir-fry won’t fall apart without them.
Can I make it spicy?
Go for it. Add more chili flakes, or a little sriracha or sambal at the end.
Nutrition Facts (Per Serving):
Calories: 390
Fat: 10g
Carbohydrates: 48g
Protein: 28g
Sodium: 740mg
Sugar: 8g
Try More Jamie Oliver Recipes:
Jamie Oliver Stir-Fry Chicken
Description
A vibrant, saucy stir-fry packed with crisp veg, sweet-savory chicken, and glossy ginger-soy goodness — all ready in under an hour.
Ingredients
Instructions
- Cook rice in boiling water until tender, 20–25 mins.
- Mix soy sauce, sugar, cornstarch, ginger, garlic, and chili flakes. Add chicken and marinate 15 mins.
- Stir-fry veg in 1 tbsp sesame oil for 5 mins. Set aside.
- Cook chicken in remaining oil until browned.
- Return veg and marinade to pan. Simmer 5–7 mins.
- Serve hot over rice
Notes
- Cut chicken thin for quick, even cooking.
- Don’t crowd the pan — stir-fry needs space!
- Cornstarch must dissolve fully to thicken properly.
- Use high heat for best veg texture — don’t be timid with the flame.