This Gordon Ramsay Chicken Stir Fry Recipe is a quick and flavorful recipe, which is made with tender chicken breast and a savory soy sauce marinade. It’s the perfect weeknight dinner, ready in about 45 minutes.
Jump to RecipeGordon Ramsay Chicken Stir Fry Recipe Ingredients
- 960ml water
- 370g white rice
- 160ml soy sauce
- 50g brown sugar
- 8g cornstarch
- 15g minced fresh ginger
- 15g minced garlic
- 1g red pepper flakes
- 450g chicken breast, thinly sliced
- 30ml sesame oil (divided)
- 300g broccoli, broken into florets
- 150g onion, cut into chunks
- 100g sliced carrots
- 225g water chestnuts, drained
- 150g green bell pepper, cut into matchsticks
How To Make Gordon Ramsay Chicken Stir Fry Recipe
- Cook the Rice: In a medium saucepan, bring the 960ml of water to a boil. Add the rice, reduce the heat to a simmer, cover, and cook for 20–25 minutes, or until the water is absorbed. Let it rest, covered, for 5 minutes.
- Marinate the Chicken: While the rice cooks, whisk together the soy sauce, brown sugar, cornstarch, minced ginger, garlic, and red pepper flakes in a bowl. Add the thinly sliced chicken and let it marinate for 15–30 minutes.
- Stir-Fry the Vegetables: Heat 15ml of sesame oil in a large wok or skillet over high heat until shimmering. Add the broccoli, onion, carrots, water chestnuts, and green bell pepper. Stir-fry for 4–5 minutes until crisp-tender. Remove the vegetables from the wok and set them aside.
- Sear the Chicken: Add the remaining 15ml of sesame oil to the hot wok. Remove the chicken from the marinade (reserving the liquid) and add it to the wok in a single layer. Sear for 2 minutes per side until golden. Work in batches if necessary to avoid overcrowding.
- Combine and Finish: Return the cooked vegetables to the wok with the chicken. Pour in the reserved marinade. Bring the sauce to a boil, then reduce the heat and let it simmer for 5–7 minutes, stirring, until the sauce has thickened and the chicken is cooked through.
- Serve: Fluff the rested rice with a fork and serve the chicken stir-fry over the top.
Recipe Tips
- How do you get a proper stir-fry sear? The secret is a very hot wok. Preheat your wok until it is almost smoking, then add the oil. This high heat is what keeps the ingredients crisp and prevents them from steaming.
- Why is uniform vegetable size important? Cutting your vegetables into similar sizes and shapes ensures that they all cook at the same rate. This prevents some vegetables from becoming mushy while others are still raw.
- How do I get fluffy rice? Letting the rice rest, covered and off the heat, for 5 minutes after cooking is crucial. This allows the steam to redistribute, resulting in perfectly fluffy grains instead of a sticky clump.
- What if my sauce gets too thick? If the sauce reduces too quickly and becomes overly thick or sticky in the pan, deglaze it with a small splash of water or chicken stock. Don’t add more soy sauce, as this will make the dish too salty.
What To Serve With Chicken Stir Fry
This is an all-in-one meal, but you can add some extra garnishes for more texture and flavor:
- Toasted sesame seeds
- Chopped peanuts or cashews
- Freshly chopped cilantro or green onions
- A lime wedge for squeezing over the top
How To Store Chicken Stir Fry
- Refrigerate: Store leftover stir-fry and rice in separate airtight containers in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a pan over medium heat or in the microwave.
Chicken Stir Fry Nutrition Facts
- Calories: 315 kcal
- Protein: 25g
- Fat: 8g
- Carbohydrates: 35g
- Sodium: 800mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use different vegetables?
Absolutely. Stir-fries are very versatile. Feel free to use other vegetables like snap peas, mushrooms, baby corn, or different colored bell peppers.
Can I use chicken thighs instead of breast?
Yes, chicken thighs are a great choice as they are very flavorful and less likely to dry out. Just be sure to slice them thinly.
How do I prevent the chicken from being tough?
The combination of marinating the chicken and searing it quickly over high heat helps to keep it tender. Be careful not to overcrowd the pan when cooking the chicken, as this will lower the temperature and cause it to steam rather than sear.
Gordon Ramsay Chicken Stir Fry Recipe
Course: DinnerCuisine: BritishDifficulty: Easy4
servings15
minutes30
minutes315
kcalA quick and flavorful stir fry with tender chicken, crisp vegetables, and a bold, savory soy-ginger sauce.
Ingredients
370g white rice
450g chicken breast, thinly sliced
Marinade: 160ml soy sauce, 50g brown sugar, 8g cornstarch, 15g each minced ginger & garlic, 1g red pepper flakes.
30ml sesame oil (divided)
Vegetables: 300g broccoli, 150g onion, 100g carrots, 225g water chestnuts, 150g green bell pepper.
Directions
- Cook rice according to package directions; let rest for 5 minutes.
- Whisk marinade ingredients together and marinate the sliced chicken for 15-30 minutes.
- In a hot wok with oil, stir-fry the vegetables for 4-5 minutes until crisp-tender; set aside.
- In the same wok, sear the chicken for 2 minutes per side until golden.
- Return vegetables to the wok, add the reserved marinade, and simmer for 5-7 minutes until the sauce thickens.
- Serve the stir-fry immediately over the fluffy rice.
Notes
- For the best results, preheat your wok until it’s very hot before adding any oil.
- Cut all your vegetables into uniform sizes to ensure they cook evenly.
- Don’t skip the 5-minute rest for the rice; it’s the key to a fluffy texture.
- If the sauce becomes too thick while simmering, loosen it with a splash of water, not more soy sauce.
