Chinese Chicken Stir-Fry

stir fry

Dear friend,

Onions, garlic and ginger- the basic ingredient combo in the majority of Chinese dishes. It’s what makes Chinese food taste ‘Chinesey’. And who doesn’t like a stir-fry? Here’s another dead easy recipe I’ve been using recently. Say sayonara to stir fry sauces and hello to natural flavour. Let the hungry student see the ingredients. Chicken stir fry, reveal yourself…

Portions: serves 2-3

Prep time: 15 mins                 Cooking time: 15 mins                  Total time: 30 mins

What you will need:

  • Chopping board
  • Large knife
  • Vegetable/paring knife
  • Wok/large frying pan
  • Wooden spoon


  • 200g chicken thigh fillets (sliced) (chicken breast is too dry for me)
  • 300g wok ready medium noodles
  • 1 spring onion (chopped)
  • 3 cloves garlic (finely chopped)
  • 30g ginger (finely chopped)
  • 1/2 chilli (finely chopped)
  • 2 tbsp light soy sauce
  • 2 tbsp rice wine
  • 2 tbsp water
  • 1/4 tsp salt
  • 1 heaped teaspoon sugar
  • 1 pepper (optional)
  • handful of beansprouts (optional)

Let’s cook…

  1. Add sesame oil to the wok and place on medium heat (oil needs to be ready and well heated when stir-frying
  2. Chop and slice all ingredients
  3. Transfer garlic, ginger, spring onions and chilli to the wok, and stir for 2 minutes
  4. When 2 minutes has passed, stir in the sugar and salt, then add your chicken to the wok, allowing to sit for 5 minutes on one side and 3 minutes on the other
  5. Next, throw in whatever vegetables you have chosen to use. In this case, peppers and beansprouts. Stir for 2 minutes
  6. Add the rice wine, soy sauce and water the the wok, and leave for another 2 minutes
  7. Lastly, add the wok ready noodles and stir for about 3-5 minutes or until the liquid has been soaked up by the noodles. Stir fry done.

P.s. you can really use any or as many vegetables as you want. The more veg you use, the healthier the meal gets, but also the more expensive. And let’s be honest…..which student can afford vegetables? My budget unfortunately limits me to popcorn so increasing my veggie intake is out of the question.


  1. October 22, 2015 / 16:04

    I admire your style!

    I can see that buying lots of vegetables (some out of season) for one stir fry could be expensive, but surely on a student budget vegetables (and pulses) are a cheaper option than meat. (Or, to put it another way, cheap meat raises several ethical and health concerns).

    The beauty of your blog is its simplicity, so I don’t mean to turn this into a heavy debate over the merits of vegetarianism, but thought I’d question the point about vegetables being expensive.

    • Loré Adenegan
      October 26, 2015 / 02:04

      Thanks for the comment!

      This is very true. Overall, vegetables are cheaper than meat. Can’t argue there haha. I guess if you’re not fond of something like cabbage, having to buy a whole cabbage for the sake of using one leaf could seem like a waste of money. This could just be me though lol

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