Mary Berry​ Chicken Stir Fry Recipe

This simple Mary Berry Chicken Stir Fry Recipe is made with tender chicken breast, crisp bell peppers, fresh broccoli, savory soy sauce, and a touch of sweet honey. The result is a wonderfully savory and slightly sweet dish with a delightful crunch, creating a perfect main course. This recipe is ideal for a quick weeknight dinner, comes together in under 30 minutes, and makes a satisfying meal for four people.

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Mary Berry Chicken Stir Fry Recipe Ingredients

For the Stir Fry:

• 2 large boneless, skinless chicken breasts, thinly sliced
• 1 tablespoon vegetable oil
• 1 large red bell pepper, deseeded and sliced
• 1 head of broccoli, cut into small florets
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 4 spring onions, chopped

For the Sauce:

• 4 tablespoons light soy sauce
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 1 teaspoon cornstarch mixed with 2 teaspoons of water

How To Make Mary Berry Chicken Stir Fry Recipe

1. Mix the sauce: In a small bowl, whisk together the soy sauce, honey, and sesame oil. In a separate tiny bowl, mix the cornstarch with water to create a slurry. A slurry is a simple mixture of a starch and a liquid used to thicken sauces. Set both aside.
2. Cook the chicken: Heat the vegetable oil in a large wok or skillet over high heat. Add the thinly sliced chicken and stir-fry for 3-4 minutes, or until it is golden brown and cooked through. Remove the chicken from the wok and set it aside.
3. Stir-fry the vegetables: Add the broccoli florets and bell pepper to the hot wok. Stir-fry for 4-5 minutes until they are tender but still crisp. Add the minced garlic and grated ginger and cook for another minute until fragrant.
4. Combine everything: Return the cooked chicken to the wok with the vegetables. Pour the prepared sauce over everything and stir to coat.
5. Thicken and serve: Pour in the cornstarch slurry and continue to stir for 1-2 minutes until the sauce thickens and becomes glossy. Stir in the chopped spring onions, remove from the heat, and serve immediately.

Recipe Tips

• Prepare Ingredients First: Stir-frying is a very fast cooking process. Have all your vegetables chopped, your chicken sliced, and your sauce mixed before you turn on the heat. This is called “mise en place” and prevents anything from burning.
• Don’t Crowd the Pan: Cook the chicken in a single layer. If you add too much at once, it will steam instead of browning, resulting in a less flavorful and tougher texture. Cook in batches if necessary.
• Slice Chicken Against the Grain: For the most tender chicken, look at the direction the muscle fibers run and slice across them, not parallel to them. This shortens the fibers and makes the meat easier to chew.
• Use High Heat: A key to a great stir-fry is cooking quickly over high heat. This sears the ingredients, locking in flavor and keeping the vegetables crisp.

What To Serve Chicken Stir Fry

This chicken stir fry is perfectly served over a bed of fluffy steamed jasmine rice or wholesome brown rice. For a different texture, it pairs wonderfully with egg noodles or udon noodles. You can also serve it with quinoa for a healthy, high-protein option. Garnish with a sprinkle of toasted sesame seeds or chopped cashews for an extra crunch.

How To Store Chicken Stir Fry Leftovers

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.
• Freeze: While possible, freezing is not highly recommended as the vegetables can lose their crisp texture upon thawing. If you must freeze, place it in a freezer-safe container for up to 2 months.

Mary Berry Chicken Stir Fry Recipe Nutrition Facts

• Calories: 385 kcal
• Total Fat: 14g
• Saturated Fat: 2.5g
• Cholesterol: 95mg
• Sodium: 650mg
• Total Carbohydrate: 26g
• Dietary Fiber: 4g
• Sugars: 18g
• Protein: 38g

Frequently Asked Questions

• Can I use different vegetables in this stir-fry? Absolutely. This recipe is very versatile. You can substitute with other firm vegetables like carrots, snap peas, bok choy, or mushrooms. Just be sure to adjust the cooking time based on the vegetable’s density.
• Can I use chicken thighs instead of breasts? Yes, chicken thighs are a great alternative. They have more flavor and are less likely to dry out. Slice them thinly, just as you would with the chicken breasts, and cook for a similar amount of time.
• How can I make this dish spicy? This recipe is mild, but you can easily add heat. Include 1/2 teaspoon of red pepper flakes when you add the garlic and ginger, or stir in a teaspoon of sriracha or your favorite chili sauce along with the soy sauce mixture.

Try More Recipes:

• Mary Berry Thai Chicken Noodle Soup​ Recipe
• Mary Berry Pot Roast Chicken​ Recipe
• Mary Berry Mango Chicken​ Recipe