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Gordon Ramsay Chicken Stir Fry

Gordon Ramsay Chicken Stir Fry
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A vibrant, restaurant-quality chicken stir fry that combines tender, marinated chicken with crisp vegetables in a savory-sweet soy-based sauce. Each bite delivers a balance of juicy protein, crunchy bell peppers and snap peas, and a glossy, umami-rich glaze that clings to every morsel.

Ingredients

Scale
  • 1.5 lb boneless skinless chicken breasts (about 2 large), cut into 1/2-inch cubes
  • 2 tbsp low-sodium soy sauce, divided
  • 1 tbsp toasted sesame oil, divided
  • 2 tsp cornstarch
  • 1/4 cup low-sodium chicken broth
  • 2 tbsp oyster sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp sriracha (optional, for heat)
  • 2 tbsp vegetable oil, divided
  • 1 large red bell pepper, seeded and thinly sliced (about 1 cup)
  • 1 large green bell pepper, seeded and thinly sliced (about 1 cup)
  • 1 cup snap peas, trimmed
  • 1 tbsp fresh ginger, finely grated
  • 4 cloves garlic, thinly sliced
  • 1/4 cup sliced green onions (for garnish)
  • 1 tsp toasted sesame seeds (for garnish)
  • 4 cups cooked jasmine rice (for serving)

Instructions

  1. In a medium bowl, combine the cubed chicken with 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 2 teaspoons cornstarch. Toss well to coat evenly; this marinade tenderizes the meat and helps create a silky texture when stir-fried. Set aside for 10 minutes while you prepare the sauce and vegetables.
  2. In a small bowl, whisk together the remaining 1 tablespoon soy sauce, remaining 2 teaspoons sesame oil, chicken broth, oyster sauce, rice vinegar, honey, and sriracha if using. Set the sauce aside; the oyster sauce adds depth while honey balances the saltiness.
  3. Heat a wok or large stainless steel skillet over high heat until a drop of water sizzles and evaporates immediately. Add 1 tablespoon vegetable oil and swirl to coat — the shimmering oil indicates the perfect temperature for searing without smoking. Add half the chicken in a single layer without overcrowding; overcrowding lowers the pan temperature and steams rather than sears the meat.
  4. Let the chicken sear undisturbed for 2 minutes until the bottom turns golden brown and releases easily from the pan. Stir-fry for another 1 minute until cooked through (165°F / 74°C internal temperature) and no longer pink — but work quickly to avoid overcooking. Transfer to a clean plate and repeat with the remaining chicken and 1 teaspoon oil.
  5. Return the wok to high heat and add the remaining 1 teaspoon vegetable oil. Add the sliced red and green bell peppers and snap peas; stir-fry for 2 minutes, tossing constantly with a spatula. The vegetables should remain bright and crisp-tender, not limp or wilted — you want a slight crunch in every bite.
  6. Push the vegetables to one side of the wok, exposing the hot center. Add the grated ginger and sliced garlic directly to the hot surface; cook for 20 seconds, stirring constantly until fragrant but not browned. Garlic burns quickly and becomes bitter, so stay attentive.
  7. Stir the vegetables into the aromatics, then return the cooked chicken (and any accumulated juices) to the wok. Pour the prepared sauce over everything, tossing and stirring to coat each piece. Cook for 30 seconds, allowing the sauce to thicken slightly and glaze the ingredients.
  8. Remove the wok from heat immediately to prevent the sauce from reducing too much or the chicken from drying out. Taste and adjust seasoning with a pinch of kosher salt or an extra dash of soy sauce if needed.
  9. Garnish with sliced green onions and toasted sesame seeds for a pop of color and nutty crunch. Serve immediately over steamed jasmine rice.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a nonstick skillet over medium-high heat with a splash of water or broth, stirring until just warmed through; avoid microwaving as it can make the chicken rubbery. This stir fry is best enjoyed fresh but can be frozen for up to 2 months — thaw overnight in the refrigerator before reheating. To keep sauce glossy and not overly salty, use low-sodium soy sauce and adjust other seasonings at the table.

Nutrition

Keywords: Gordon Ramsay chicken stir fry, chicken stir fry recipe, easy stir fry, weeknight dinner, Asian chicken, quick chicken dinner, soy ginger chicken, vegetable stir fry, high protein dinner, 30 minute meal

Find it online: https://britishrecipes.uk/gordon-ramsay-chicken-stir-fry/