Your First Chicken Stir Fry:
So Easy, It's Kinda Cheating
This budget-friendly Chicken Stir Fry Recipe ensures a fakeaway feast without breaking the bank. Get ready for delicious savings!
EASY PEASYWHY THIS ROCKS
This recipe is your secret weapon: minimal fuss, maximum flavour, and all in one pan, which means less washing up! It's packed with good stuff, super cheap, and you'll feel like an absolute legend proving to your housemates you can actually cook.
WHAT YOU NEED
Total Estimate: $10-$15
LET'S DO THIS
First up, safety! Get a clean chopping board and a sharp knife. Slice your chicken breast into thin, bite-sized strips. This helps it cook faster and more evenly.
Now for the sauce: grab a small bowl. Whisk together the soy sauce, honey, and corn flour until it's smooth. This is your flavour bomb, trust me. Make sure there are no lumpy bits from the corn flour.
Peel and finely mince your garlic cloves. If you've got jarred garlic, about 1-2 teaspoons will do. For the ginger, either grate it with a small grater or finely chop it. Again, jarred ginger works too, about 1-2 teaspoons.
Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium-high heat. Wait until the oil is shimmering a bit – that means it's hot enough. Add your chicken strips and stir-fry them for about 4-6 minutes, until they're cooked through and don't look pink anymore. To be super safe, use a meat thermometer; it should read 75°C internally. If you don't have one, just make sure there's no pink visible in the thickest part.
Remove the cooked chicken from the pan and set it aside on a clean plate. Don't worry if there are a few crispy bits left in the pan; that's flavour.
Add the remaining 1 tablespoon of vegetable oil to the same pan. Toss in your minced garlic and ginger. Stir-fry for about 30 seconds until you can really smell them – don't let them burn!
Now, chuck in your frozen stir-fry vegetables. Keep stirring for 5-7 minutes, or until they're tender-crisp. You want them cooked but still with a bit of crunch, not soggy like they've been in the Sahara.
Return the cooked chicken to the pan with the veggies. Give it a good stir to mix everything up.
Pour your amazing sauce mixture over the chicken and veggies. Stir constantly for about 1-2 minutes until the sauce thickens and coats everything nicely. The corn flour is what makes it go thick and glossy, magic!
Serve immediately over your pre-cooked rice. Boom! Dinner is served, and you made it yourself. High five, mate.
PRO TIP FROM THE CHAOS GOBLINS
Don't overcrowd the pan when cooking the chicken. Cook it in two batches if your pan isn't huge. This ensures the chicken browns nicely instead of steaming, giving you better flavour. Patience, young chef!
.jpg)