Chicken Stir-Fry
Prepare carefully. Work safely. Evaluate honestly.
- Serves / makes
- 6 servings
- Preparation
- 20 minutes
- Cooking
- 15 minutes
- Total time
- 35 minutes
Heat / oven settingHob: high heat
Ingredients
| Ingredient | Quantity |
|---|---|
| 750g | |
| 375g | |
| 1.5 | |
| 3 | |
| 300g | |
| 3 cloves | |
| 22.5g | |
| 1.5 tbsp | |
| 4.5 tbsp | |
| 3 tsp | |
| 150ml |
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Equipment
- Digital scales, measuring jug and spoons
- Clean chopping boards and sharp knife
- Mixing bowl
- Clean serving utensils
- Oven gloves and heatproof mat
- Wok or deep frying pan
- Saucepan and colander
- Grater
- Sauce jug
- Clean food thermometer
- Extra baking tray or larger pan/dish if needed for six servings
Method
Prepare
Wash hands, tie back hair and clean the workstation. Weigh the ingredients. Prepare vegetables first, then handle raw meat on a separate board; wash hands and sanitise equipment afterwards. Mix soy sauce, cornflour and water in a jug. Keep all ingredients ready before heating the wok. Use pans and trays large enough for six servings. Cook in batches if needed; keep pieces the same size and allow extra time for batches. For baked dishes, use a wider dish to keep the original depth.
Cook noodles
Boil noodles according to packet instructions, then drain carefully.
Cook chicken
Heat oil in the wok and stir-fry chicken for 7–9 minutes. Check the thickest pieces reach 75°C for at least 30 seconds with a clean food thermometer; keep cooking and recheck if necessary. Move to a clean bowl.
Cook vegetables
Add carrot and broccoli with 3 tbsp water. Stir-fry for 3–4 minutes, then add pepper, garlic and ginger for 2 minutes.
Thicken sauce
Return cooked chicken to the wok. Stir the sauce mixture again before adding it. Simmer for 2–3 minutes until thickened and steaming throughout.
Combine and serve
Toss in noodles, heat through and divide between six bowls.
Portion for six
Divide the finished dish evenly between six people.
Food safety
- Wash hands, clean surfaces, tie back hair and use clean equipment. Check use-by dates and ingredient labels before starting.
- Keep raw meat separate from cooked and ready-to-eat food. Do not wash raw poultry; wash hands and sanitise utensils after raw meat contact.
- Use a cleaned food thermometer for meat and egg dishes: the centre should reach 75°C for at least 30 seconds, or an equivalent safe time and temperature. Timings are a guide; size and equipment affect cooking.
- Cool perishable leftovers and refrigerate within 1–2 hours. Keep the fridge at 5°C or below, use refrigerated leftovers within 48 hours and reheat only once until steaming hot throughout. Rice has a shorter storage limit.
Guidance: Food Standards Agency cooking advice ↗
Nutritional considerations
Chicken supplies protein; noodles provide carbohydrate. A mix of vegetables adds fibre and variety. Soy sauce contributes salt.
Practical skills
Uniform cutting, stir-frying, making a cornflour slurry and combining.
Presentation
Use clean serving equipment, divide evenly and wipe the plate or dish edges. Check the finished food against your planned colour, texture and appearance.
Evaluate your practical
Describe the appearance, flavour, texture and a skill you used successfully.
Explain one improvement to the recipe, your timings or your technique.
Classroom adaptation written from the recipe title in your collection. Review portions, ingredients and timings with your teacher before a practical.
Times are approximate. Quantities are for the stated yield; accompanying foods are included only when listed. This learning sheet does not itself award a qualification.