This easy Jamie Oliver stir-fry chicken is a quick and nutritious meal packed with vibrant veggies, tender chicken, and bold flavors from Chinese five-spice and black bean sauce. Perfect for busy weeknights, it’s super flexible—swap the veggies or use your favorite protein. Serve with sesame seeds and fresh coriander for a tasty finishing touch.
Ingredients Needed
- 1 clove of garlic
- 4 cm (1.5 inches) piece of ginger
- 1 fresh red chili
- 2 carrots
- ½ a red onion
- 1 red pepper
- 80g (2.8 oz) purple sprouting or tenderstem broccoli
- 80g (2.8 oz) mixed mushrooms
- 1 free-range chicken breast
- 1 teaspoon Chinese five-spice
- 1 tablespoon sesame oil
- 1 teaspoon vegetable oil
- 130g (4.6 oz) baby corn
- 80g (2.8 oz) mangetout or sugar snap peas
- 2 wholewheat noodle nests (130g, 4.6 oz)
- 1 tablespoon reduced-salt soy sauce
- 1 tablespoon black bean sauce
- 1 teaspoon sesame seeds
- Optional: a few sprigs of fresh coriander
How To Make Stir-Fry Chicken
- Prepare the ingredients: Peel and finely chop the garlic and ginger, deseed and finely chop the chili. Peel the carrots, halve lengthways, then finely slice. Peel the onion, deseed the pepper, then finely slice. Trim the broccoli (halve thick stalks lengthways), wipe the mushrooms clean, trim the stalks, and halve any larger ones.
- Marinate the chicken: Cut the chicken into 1cm (0.4-inch) strips and toss in a bowl with the Chinese five-spice and sesame oil.
- Stir-fry the aromatics: Heat the vegetable oil in a wok or large non-stick frying pan over medium-high heat. Add the garlic, ginger, and chili, then stir for 30 seconds.
- Stir-fry the chicken: Add the chicken to the pan and stir-fry for 1 to 2 minutes or until golden.
- Add the vegetables: Add all the vegetables to the wok and stir-fry for a further 3 to 4 minutes, until the chicken is cooked through and the vegetables are tender but still have a bit of bite.
- Cook the noodles: Meanwhile, cook the noodles in a large pan of boiling salted water according to the packet instructions.
- Combine noodles and sauce: Using tongs, drag the noodles directly into the wok. Add the soy sauce and black bean sauce, then toss everything to coat.
- Serve: Divide between your plates, scatter over the sesame seeds and coriander (optional), and serve immediately.
Recipe Tips
- Slice the chicken thinly: Cutting the chicken into 1cm strips helps it cook quickly and evenly, ensuring it stays tender.
- Prep ingredients before cooking: Stir-fries cook fast, so make sure all your vegetables and chicken are chopped and ready to go before heating the pan.
- Don’t overcook the vegetables: Stir-fry the veggies just until tender but still crisp to keep their bright color and crunch.
- Adjust the sauce: If you prefer a stronger flavor, add more soy sauce or black bean sauce to taste. Just remember to add a little at a time!
How To Store And Reheat Leftovers?
- Refrigerate: Let any leftover stir-fry chicken cool to room temperature, then transfer to an airtight container. It will keep in the fridge for up to 2 days.
- Freeze: After cooling, place the stir-fry in a freezer-safe container. Freeze for up to 1 month. To serve, thaw overnight in the fridge before reheating.
- Reheat: Reheat the stir-fry in a large frying pan over medium heat. Add a splash of water or soy sauce to help loosen the sauce, and stir for 3-5 minutes until hot.
Nutrition Facts
Serving Size: 1 serving
- Calories: 523
- Total Fat: 36g
- Saturated Fat: 8g
- Cholesterol: 118mg
- Sodium: 959mg
- Potassium: 823mg
- Total Carbohydrate: 25g
- Dietary Fiber: 3g
- Sugars: 13g
- Protein: 26g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken and Chips
- Jamie Oliver Honey And Mustard Chicken Recipe
- Jamie Oliver Chicken Provençal Recipe
- Jamie Oliver Chicken Souvlaki Recipe
Jamie Oliver Stir-Fry Chicken
Description
This easy Jamie Oliver stir-fry chicken is a quick and nutritious meal packed with vibrant veggies, tender chicken, and bold flavors from Chinese five-spice and black bean sauce. Perfect for busy weeknights, it’s super flexible—swap the veggies or use your favorite protein. Serve with sesame seeds and fresh coriander for a tasty finishing touch.
Ingredients
Instructions
- Prepare the ingredients: Peel and finely chop the garlic and ginger, deseed and finely chop the chili. Peel the carrots, halve lengthways, then finely slice. Peel the onion, deseed the pepper, then finely slice. Trim the broccoli (halve thick stalks lengthways), wipe the mushrooms clean, trim the stalks, and halve any larger ones.
- Marinate the chicken: Cut the chicken into 1cm (0.4-inch) strips and toss in a bowl with the Chinese five-spice and sesame oil.
- Stir-fry the aromatics: Heat the vegetable oil in a wok or large non-stick frying pan over medium-high heat. Add the garlic, ginger, and chili, then stir for 30 seconds.
- Stir-fry the chicken: Add the chicken to the pan and stir-fry for 1 to 2 minutes or until golden.
- Add the vegetables: Add all the vegetables to the wok and stir-fry for a further 3 to 4 minutes, until the chicken is cooked through and the vegetables are tender but still have a bit of bite.
- Cook the noodles: Meanwhile, cook the noodles in a large pan of boiling salted water according to the packet instructions.
- Combine noodles and sauce: Using tongs, drag the noodles directly into the wok. Add the soy sauce and black bean sauce, then toss everything to coat.
- Serve: Divide between your plates, scatter over the sesame seeds and coriander (optional), and serve immediately.
Notes
- Slice the chicken thinly: Cutting the chicken into 1cm strips helps it cook quickly and evenly, ensuring it stays tender.
- Prep ingredients before cooking: Stir-fries cook fast, so make sure all your vegetables and chicken are chopped and ready to go before heating the pan.
- Don’t overcook the vegetables: Stir-fry the veggies just until tender but still crisp to keep their bright color and crunch.
- Adjust the sauce: If you prefer a stronger flavor, add more soy sauce or black bean sauce to taste. Just remember to add a little at a time!
Jamie Oliver Stir-Fry Chicken