Easy everyday chicken stir-fry from RecipeTin Eats - Dinner: 150+ Recipes from Australia's Favourite Cook (page 98) by Nagi Maehashi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: White rice; Brown rice; Jasmine rice; Basmati rice; Cauliflower rice; Fluffy coconut rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute soy sauce or dark soy sauce for light soy sauce, and low-salt chicken stock for Chinese cooking wine.

  • Shanria on February 21, 2024

    This is the second recipe from this book that I have cooked and both have been bland and underwhelming. The faint taste of the sauce is quite pleasant, but I think I would need much more of the oyster sauce, or maybe a splash of fish sauce. The soy taste is there and kinda enough, but not quite.

  • anya_sf on August 20, 2023

    I cooked triple the amounts of chicken and vegetables (napa cabbage, carrots, celery, and green onions), using 1 tsp baking soda to tenderize the chicken, and double the sauce. With the large volume of ingredients, I stir-fried the vegetables in batches first, removing them to a plate, then proceeded with the onion, chicken, and garlic, then added the sauce and let it thicken before stirring the cooked vegetables back in. This worked well, although the watery cabbage diluted the sauce somewhat. Great, easy meal, the sauce was really tasty, and the chicken was indeed tender.

  • e_ballad on October 30, 2022

    Quick, easy, tasty. Win, win, win.

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