Stir-Fried Chicken

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About

For stir-fried dishes, it is important that you have a really strong heat source and a plain metal wok or frying pan. These dishes really don’t work in a non-stick pan on a bedsitters’ single electric ring.


  • 2 tablespoons groundnut oil
  • 450 g (1lb) free-range chicken breast fillet, skinned and sliced paper thin
  • 4 cloves garlic, finely chopped
  • 3 shallots, finely chopped
  • 1 large red or green chilli pepper, seeded and thinly sliced
  • 5 cm (2 inch) piece fresh root ginger, finely chopped
  • Freshly ground black pepper, rice vinegar and dark soy sauce, to taste


Heat the oil in a wok or frying pan and cook the chicken quickly over a fierce heat for 1 minute, then remove and put on one side.

Sauté the garlic, shallots, chilli and ginger for 30 seconds. Pop the chicken back into the pan. Add pepper, vinegar and dark soy sauce to season. Stir together for about 30 seconds and serve.