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Prep Time 10 minutes - Total Time 25 minutes - Serves 4-5

When you are craving Chinese but can’t be bothered with a 45-minute wait. This is the recipe you need, you can have this knocked up in 15 minutes and tastes amazing.

The key to a stirfry is having all your veg prepped because once you start woking, it goes fast. Also, you could use any type of veg you feel like or what you have knocking around the fridge.


  • 600g of skinless and boneless chicken thighs, sliced as thinly as possible.

  • 1 large carrot, thinly sliced.

  • 1 pepper, thinly sliced.

  • Red chillies, thinly sliced (optional).

  • 1 Pak Choi, roughly chopped.

  • 4 spring onions, roughly chopped.

Marinade Ingredients

  • 3 tbsp of light soy sauce.

  • 2 tbsp of toasted sesame oil.

  • 1 tbsp of golden caster sugar.

Sauce Ingredients

  • 4 tbsp of oyster sauce.

  • 3 of sweet chilli sauce

  • 2 tbsp of soy sauce

  • 1 tbsp of sesame oil

  • 1 tsp of white rice vinegar

  • Juice from 1 lime.

Service With

  • Noodles or Rice


  1. In a bowl or Tupperware combine the marinade ingredients and season with salt and pepper. Add the chicken and mix well then leave to marinate for as long as possible or can be used straight away.

  2. For the sauce, simply combine all the ingredients, mix well then leave to one side.

  3. Get a large pan/wok over a high heat and once hot add a splash of oil. Add the chicken and fry for 5 minutes or till cooked through and there is no liquid left in the pan. Do this in batches if need be or in 2 separate pans, then place in a bowl to one side.

  4. Give the pan/wok a wipe, add another splash of oil then add the veg. Stirfry for 5 minutes or till the veg just starts to soften, at this point return the chicken and mix it all.

  5. If you are having noodles now is the time to add them to the pan. Pour in the sauce then give it a final mix, and then you are good to go.


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