Chicken Stir-Fry in Hoisin sauce
30 mins cooking time

Greatness comes from simple cooking done right. With tender chicken, crisp vegetables, and a savoury-sweet sauce, this chicken stir-fry recipe elevates everyday ingredients into a satisfying dinner. And with a little Lurpak® Chilli & Garlic, you can awaken those rich flavours. And with just some slicing, and a hot wok, this dish is ready in minutes. Let the stir-frying begin!

Chicken Stir-Fry in Hoisin sauce Chicken Stir-Fry in Hoisin sauce

Chicken Stir-Fry in Hoisin sauce

  • 30 mins cooking time
  1. Home
  2. Recipes
  3. CHICKEN STIR-FRY

Greatness comes from simple cooking done right. With tender chicken, crisp vegetables, and a savoury-sweet sauce, this chicken stir-fry recipe elevates everyday ingredients into a satisfying dinner. And with a little Lurpak® Chilli & Garlic, you can awaken those rich flavours. And with just some slicing, and a hot wok, this dish is ready in minutes. Let the stir-frying begin!

Greatness comes from simple cooking done right. With tender chicken, crisp vegetables, and a savoury-sweet sauce, this chicken stir-fry recipe elevates everyday ingredients into a satisfying dinner. And with a little Lurpak® Chilli & Garlic, you can awaken those rich flavours. And with just some slicing, and a hot wok, this dish is ready in minutes. Let the stir-frying begin!

Method

1

Put the chicken into a bowl and mix with the chopped ginger and garlic. Add the potato flour, season with salt and black pepper, and mix it well with your hands to give the chicken a nice coating.

2

Melt Lurpak® Flavoured butter stick in a wok. Sear the coated chicken pieces till they are nice and golden.

TIP

If you do not have a wok, use a large, wide frying pan instead. Make sure it is properly hot before adding the chicken, and avoid overcrowding to ensure the chicken sears rather than steams.

3

Add carrots and spring onions and fry them for a few minutes. Add soy sauce, hoisin sauce, and sugar and let it simmer for a short while. Next, add cashews and, if the glaze is too thick, a splash of water.

TIP

Keep the ingredients moving continuously with a wooden spatula to ensure everything cooks evenly without burning. The high heat retains the vegetable snap while developing wok flavours.

4

Season with salt and black pepper and sprinkle with freshly chopped coriander leaves.

5

Serve immediately with boiled jasmine rice.

TIP

If you have leftover, cold jasmine rice, you can add it straight to the wok at the end. Toss it through the sauce and chicken for a quick fried-rice-style dish.

FAQ: Questions about chicken stir-fry

If you have questions about making the perfect chicken stir-fry, you have come to the right place. This FAQ section has answers to some of the most commonly asked questions about this dish. Get all the information you need to make this stir-fry even better.

  • Stir-fry chicken for about 4-6 minutes over high heat. Once your wok is properly hot, spread the chicken pieces out so they can sear. Let them sit briefly to pick up colour, then keep them moving so they cook evenly on all sides. The goal is lightly golden chicken that is just cooked through and still juicy. It is best to cook the chicken until nearly done before adding the vegetables and sauce.

  • The chicken is fully cooked when it is white and opaque inside with no pink or translucent spots. The outside will be golden brown from the potato flour coating. It should also feel firm when you press it with tongs, and any juices should be clear, not pink. ​​The most accurate way to check is with a food thermometer. Make sure the thickest parts reach at least 74 °C.

  • Yes, you can use frozen vegetables for chicken stir-fry. They are usually already chopped, which makes them very handy. Just add them to the wok after you have cooked the chicken, without thawing them first. Cook for 4-6 minutes until they are crisp and tender, and the extra moisture has evaporated. You might need to cook a bit longer to make sure the sauce stays thick.

  • Before storing chicken stir-fry leftovers, let them cool at room temperature for about 15-20 minutes. Then, place the leftovers in shallow, airtight containers to keep moisture out and prevent soggy vegetables. You can refrigerate it for up to 4 days. Store rice separately in an airtight container to keep it from getting mushy. For longer storage, freeze the stir-fry in freezer-safe bags, squeezing out as much air as possible, and keep it for 2-3 months. Thaw it overnight in the fridge before reheating.

  • Yes, you can reheat chicken stir-fry. But do it quickly and gently so the chicken stays juicy and the vegetables do not turn soft. The best way is in a pan or wok. Heat it over medium heat, add the leftover stir-fry, and splash in a little water if the sauce looks thick or dry. Stir-fry for a few minutes until everything is hot. You can also reheat chicken stir-fry in the microwave. Cover it loosely and heat it in short bursts, stirring between each so it warms evenly. Add a small spoonful of water before reheating to prevent the chicken from drying out.

Related recipes

LEMON & CAPER ROAST LAMB

LEMON & CAPER ROAST LAMB

1 hour 45 mins

Lamb rack

Lamb rack

1 hour 30 mins

Cacio e Pepe con Lurpak®

Cacio e Pepe con Lurpak®

10 mins

Chicken Parmigiana

Chicken Parmigiana

45 mins

Glazed Roast Ham

Glazed Roast Ham

2 hours 30 mins

Veggie burgers

Veggie burgers

30 mins

Tasty chicken stir-fry with cashew nuts and tender vegetables

Make today a stir-fry day with Lurpak® Chilli & Garlic and a hot wok. Stir-fry chicken is a go-to dinner that never lets you down. Stir-fries are popular because they are easy, quick, and versatile. You can open the fridge, grab whatever proteins and vegetables you have lying around, throw them into a wok, and call it a day. Still, it helps to have a good starting point, and this tasty recipe for chicken stir-fry gives you just that.

The chicken is coated in a simple mix of chopped ginger and garlic, plus a little potato flour. The ginger and garlic add warmth and aroma right away, while the potato flour helps the chicken stay juicy. It creates a light coating that protects the meat from drying out.

Once the chicken hits the wok with a good measure of Lurpak® Chilli & Garlic, high heat is key. Stir-frying is about cooking fast and hot, so the ingredients sear rather than steam. When the chicken is golden, carrots and spring onions are thrown into the mix. Carrots bring a gentle sweetness and a bit of crunch, while spring onions cook quickly and add a fresh, savoury note. Cashew nuts come in towards the end, adding a mild nuttiness and a satisfying crunch.

Savoury-sweet stir-fry sauce with soy sauce, hoisin sauce, and sugar

From simple to glorious with a savoury-sweet stir-fry sauce. There is one golden rule for stir-fry sauce: keep it simple. But simple does not mean bland. It just means choosing ingredients that work well together. In this case, soy sauce, hoisin sauce, and a bit of sugar are more than enough to do the job.

Soy sauce is used in many Asian-style dishes and offers a distinct saltiness along with savoury umami notes. Hoisin sauce adds sweetness and a slightly sticky richness, with a hint of spice. The sugar smooths everything out and helps the sauce caramelise slightly when heated, giving you a glossy finish that coats the chicken and vegetables.

Serve with fluffy jasmine rice

Make no mistake, this chicken stir-fry is more than fine on its own. But if you are after a more filling dinner, serving it with fluffy rice is the way to go. Simply spoon the rice onto plates or into bowls, then top it with the chicken stir-fry, making sure you get plenty of the sauce. As the sauce soaks into the rice, every bite becomes rich and deeply satisfying.

Jasmine rice is a great choice because it is soft, slightly sticky, and lightly fragrant, which pairs well with bold stir-fry flavours. That said, it is not the only option. Basmati rice yields a lighter, fluffier result, brown rice adds a nutty bite, and even short-grain rice works if that is what you have in the cupboard.

A quick and easy weeknight dinner

Chop, wok, and stir-fry your way to a quick and easy dinner. When you do not have the energy to spend hours upon hours in the kitchen and want to skip the trip to your local supermarket, this recipe is a lifesaver.

Stir-frying has its roots in Chinese cooking, where it developed as a fuel-efficient way to prepare food quickly over high heat. That same efficiency is exactly why it is perfect for busy weeknights. The stir-fry method itself is simple. Keep the ingredients moving, keep the wok hot, and add elements in stages so everything cooks just right.

Once you have the basics down, you can make your own version with just about any ingredients you like. Or you can try other quick and easy recipes, such as a chicken lentil curry, a pan-fried vegetable medley, or homemade ravioli. Remember that flavoured butter is a straightforward way to add different flavour notes to any recipe.

Put your mark on the stir-fry recipe

Strap on your apron and start experimenting with your stir-fry. Customise this recipe by adding peppers, broccoli, or snap peas for extra colour and crunch. Make sure to chop the vegetables to be about the same size as the chicken pieces and sliced carrots for even cooking. Add them after you have seared the chicken and before adding the sauces. Cook everything for 2-4 minutes until the vegetables are tender but still crisp. If you like your food spicy, add a dash of sriracha or some red pepper flakes.

COOK, BAKE AND SPREAD WITH

Lurpak® Chilli & Garlic Butter Stick

Chilli & Garlic Butter Stick
Imagine Lurpak® butter with a touch of aromatic heat – a flavourful feast for your senses. Lurpak® Chilli & Garlic lets you spice up everyday meals with ease. Just reach for the handy 125g flavoured butter stick, slice off what you need, and enjoy a delicious hit of heat. Whether you melt it over sizzling steak, toss through roasted vegetables or swirl into pasta, this spicy flavour lift turns everyday meals into gloriously Good Food.
Find out more