Sticky chicken stir fry WITH VIDEO

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Yesterday I was clearing a closet and I found 7, yes, that's SEVEN – bottles of soy sauce. Obviously I have a kind of Chinese food phobia that makes me pick up a bottle every time I shop. Or maybe I should clean my closets more often …

It seems like a lot of time goes by when I'm in the mood for Asian rice / noodley dishes like this crispy cold beef or these vegetarian Asian noodles.

And that was exactly what was in the mood for yesterday. Something sticky, spicy and inspired by Asia. I'm trying to get a little bit healthier during the week, so I was looking for something full of crisp vegetables and bright colors too.

This is a particularly good midweek meal that is prepared very quickly. If you marinate the meat the night before, you can have it on the table in 20-25 minutes. If you forget to marinate it the night before (as I often do), a 20 minute marinade will be fine. You can still cook this in just over half an hour.

Simply marinate the chicken thighs with soy sauce, honey, garlic, ginger, chili sauce, sesame oil, mirin, rice vinegar, and a little sherry.:

Mix, cover and refrigerate for about an hour:

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Then fry the chicken in a wok until golden, spicy and bubbly:

Add the vegetables you want: I'm using broccoli, mushrooms, peas, yellow pepper, and kale in this:

Adding the vegetables slightly thins the sauce, so I also add a little corn / cornstarch flour at the end, to thicken the sauce and make sure it sticks to the chicken and vegetables.

I used chicken thighs here, much better than chicken breast in a stir fry, as they are more moist and tender. Chicken breast can tend to dry out and become a little chewy when cooked quickly.

I used the vegetables I had, so use what you have. Carrots, red onion, spring vegetables, pak choi, asparagus – almost anything will work here. You can even add some ready noodles or serve with some rice if you're hungry.

Going back to that pantry, yes, I found some mirin, Chinese rice wine vinegar, and some sherry in the endless rows of bottles. Adding these less standard ingredients really helps build flavor layers in the marinade. However, if you don't have them, you can skip them and you still get a delicious tasting plate.

Can I do it gluten free?

Yes, replace soy sauce with tamari. I would use 3 tablespoons of tamari instead of 4 as I think it can be a bit overwhelming.

Mirin and rice wine occasionally contain gluten, so check your brand. It can be replaced with an extra touch of sherry.

Also, serve with gluten-free rice or noodles.

Can i move forward

This stir fry tastes best when prepared just before serving. However, leftovers can make a great salad the next day. Just cook quickly, cover, and refrigerate until the next day. Add some leaves and some couscous and you will have an excellent lunch.

Can I make you a vegetarian?

Yes, replace chicken with a meatless alternative, such as tofu or quorn, or you can skip it entirely. There is no need to marinate if you are only doing it with vegetables. I'm making a vegetarian version, I like to sprinkle some chopped cashews before serving.

The sticky chicken stir fry recipe:

Sticky chicken stir fry

This sticky chicken stir fry with lots of vegetables is a quick and delicious mid-week meal!

Course: dinner

Cuisine: Asian

Ingredients

Sauteed:

  • 1 tablespoon of vegetable oil
  • 1 small broccoli head divided into small florets
  • 3 sliced ​​mushrooms
  • 1 cup (100 g) peas
  • 1 yellow bell pepper, sliced
  • 2 cups chopped kale (100 g)
  • 1 tablespoon of cornmeal mixed with 2 tablespoons of cold water

To serve:

  • 1 small pepper, seeded and finely chopped
  • 1 pinch of chili flakes
  • Cooked noodles or
  • Boiled rice

Instructions

  • In a medium bowl, mix all the marinade ingredients with the chicken. Cover with cling film and marinate in the fridge, ideally for a couple of hours or overnight, but 20 to 30 minutes is fine if you are short on time.

  • In a wok or large skillet add the oil and heat over high heat. Using a slotted spoon, scoop the chicken out of the marinade, allowing the marinade to drip back into the bowl and place it in the wok. It will sizzle, so be careful not to splash.

  • Lower the heat to medium and let the chicken cook for a couple of minutes without moving it. This will ensure that you get a beautiful brown adhesive layer on the chicken. Stir everything and cook the chicken for a couple of minutes more until almost cooked.

  • Add the reserved marinade and a splash of water, and bring the heat to a boil (it should be heated until it boils, since it has the raw chicken).

  • Lower the heat to medium and add the broccoli. Cook for two minutes and then add the mushrooms, peas, and yellow pepper. Cook for another two minutes, stirring frequently.

  • Pour in the cornmeal mixture little by little, stirring well. This will thicken the sauce and ensure it covers the vegetables well. If it seems too dry, you can add another splash of water and heat.

  • Add the kale during the last minute of cooking, then turn off the heat.

  • Serve topped with some finely chopped red chilies and some chili flakes.

Recipe Notes

Can I do it gluten free?

Yes, replace soy sauce with tamari. I would use 3 tablespoons of tamari instead of 4 as I think it can be a bit overwhelming. Mirin and rice wine occasionally contain gluten, so check your brand. It can be replaced with an extra touch of sherry. Also, serve with gluten-free rice or noodles. .

Can i move forward

This stir fry tastes best when prepared just before serving. However, leftovers can make a great salad the next day. Just cook quickly, cover, and refrigerate until the next day. Add some leaves and some couscous and you will have an excellent lunch. .

Can I make you a vegetarian?

Yes, replace chicken with a meatless alternative, such as tofu or quorn, or you can skip it entirely. There is no need to marinate if you are only doing it with vegetables. I'm making a vegetarian version, I like to sprinkle some chopped cashews before serving. .

Nutritional information is per serving, with no suggestion of serving of rice or noodles.

This recipe was first published in July 2014. Updated in October 2018 with new recipe photos, tips, and videos.

If you have tried my recipe please rate it and let me know how it went in the comments below, I love hearing your thoughts and add-ons for my recipes! You can also follow me on INSTAGRAM, FACEBOOK, PINTEREST and TWITTER to see what I'm doing in the kitchen , what recipes I love and of course YOUTUBE to see our latest recipe videos.

Hi, I'm Nicky

I love to cook and I want to share with you my favorite, delicious and familiar recipes. I want to inspire you to create a fantastic meal for your family every day.

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