Mary Berry Chicken Stir Fry Recipe

Mary Berry Chicken Stir Fry Recipe is a quick and colourful midweek meal packed with tender chicken, crisp vegetables, and a glossy savoury sauce. It has a lovely balance of fresh crunch, juicy bites of chicken, and gentle sweetness with a hint of garlic and ginger. This is an easy recipe that suits beginners and experienced cooks alike. From start to finish, it takes around 30 minutes, making it perfect for busy evenings.

Ingredients

For the Chicken

• 500g boneless skinless chicken breast, sliced thinly
• 1 tbsp cornflour
• 1 tbsp light soy sauce
• 1 tbsp vegetable oil

For the Vegetables

• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 1 medium carrot, cut into thin strips
• 150g broccoli florets
• 1 onion, sliced
• 100g sugar snap peas
• 2 spring onions, sliced

For the Stir Fry Sauce

• 3 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 2 garlic cloves, crushed
• 1 tsp fresh ginger, grated
• 3 tbsp water

To Serve

• Cooked rice or noodles
• Sesame seeds, optional

How to Make Mary Berry Chicken Stir Fry Recipe

• Prepare the ingredients: Slice the chicken into thin strips. Mix with cornflour and 1 tablespoon soy sauce in a bowl. Set aside for 10 minutes while preparing the vegetables.
• Mix the sauce: In a small jug, stir together soy sauce, oyster sauce, honey, sesame oil, garlic, ginger, and water until smooth.
• Heat the pan: Place a large frying pan or wok over high heat. Add the vegetable oil and allow it to become hot.
• Cook the chicken: Add the chicken strips in a single layer and cook for 4 to 5 minutes, stirring often, until golden and fully cooked through. Remove to a plate.
• Stir fry the vegetables: Add the onion, peppers, carrot, broccoli, and sugar snap peas to the hot pan. Cook for 4 to 5 minutes until just tender but still crisp.
• Combine everything: Return the chicken to the pan. Pour in the prepared sauce and toss well for 2 minutes until glossy and heated through.
• Finish and serve: Scatter over spring onions and sesame seeds if using. Serve immediately with hot rice or noodles.

Tips

How do I keep the chicken tender?

Slice it thinly and cook it quickly over high heat. Avoid overcooking, as chicken breast can dry out.

Why are my vegetables soggy?

Use a very hot pan and cook in batches if needed. Overcrowding the pan creates steam rather than stir frying.

Can I make it spicier?

Add sliced chilli, chilli flakes, or a spoonful of chilli sauce to the stir fry sauce.

What is the best pan to use?

A wok is ideal, but a large frying pan with high sides works very well too.

Serving Suggestions

• Serve with steamed jasmine rice
• Pair with egg noodles
• Add prawn crackers on the side
• Top with chopped coriander or extra spring onion

Storage

Room Temperature

Do not leave the stir fry out for more than 2 hours after cooking.

Refrigerator

Store in an airtight container for up to 3 days. Reheat thoroughly in a hot pan or microwave before serving.

Freezing

Freeze in sealed containers for up to 2 months. Defrost overnight in the fridge and reheat until piping hot.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 18g
• Protein: 34g
• Fat: 12g
• Saturated Fat: 2g
• Sodium: 780mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Chicken Stir Fry Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: Asian InspiredDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Quick and flavourful chicken stir fry with crisp vegetables and a glossy homemade sauce. Perfect for an easy weeknight dinner.

Ingredients

• 500g chicken breast, sliced

• 1 tbsp cornflour

• 1 tbsp light soy sauce

• 1 tbsp vegetable oil

• 1 red pepper, sliced

• 1 yellow pepper, sliced

• 1 carrot, thinly sliced

• 150g broccoli florets

• 1 onion, sliced

• 100g sugar snap peas

• 3 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tbsp honey

• 1 tsp sesame oil

• 2 garlic cloves, crushed

• 1 tsp grated ginger

• 3 tbsp water

• Spring onions to serve

Directions

• Slice chicken and coat with cornflour and soy sauce.
• Mix all sauce ingredients in a jug.
• Heat oil in a wok or frying pan.
• Cook chicken until golden and cooked through.
• Remove chicken and stir fry vegetables until crisp-tender.
• Return chicken to pan and add sauce.
• Cook for 2 minutes until glossy.
• Serve hot with rice or noodles.

Notes

• Use high heat for the best stir fry texture.
• Prepare all ingredients before cooking as the recipe moves quickly.
• Add chilli if you prefer extra heat.