Quick and easy stir fry recipe
Here we are again. Time to dash home between lectures and whip up something that'll keep you going for the afternoon. This recipe takes just 15 minutes to cook, and makes use of leftovers too!
If you're one of the lucky ones that live close to your campus, then you might be able to dash home during your lunch break and whip up a meal in double-quick time. This speedy chicken stir fry recipe takes just 15 minutes to make, so there's even time for a quick (but essential) catch-up with your friends.
This super simple recipe also makes use of leftovers, if you have some to spare. We've suggested using chicken here, but you can also use pork or beef if you have any to hand.
And for the vegetarians among you, this stir fry can be made veggie too. Either add in mushrooms (or Quorn pieces) instead of meat. Whichever way you choose to make it – it tastes fantastic all the same.
Easy chicken and vegetable stir fry recipe
Serves: 4 | Costs: £5.05* (£1.26 per serving) | Time taken: 15 mins
- 2 packs of stir fry veg – much cheaper than buying everything individually (£1.90)
- 300g of straight-to-wok egg noodles (£1.50)
- 6 tablespoons of dark soy sauce (£0.65)
- 2 tablespoons of fish sauce (£0.10)
- 4 free-range medium eggs (£0.40)
- Leftover chicken, or pork or beef, whichever you choose (£0.50, give or take)
- Chop your chicken (or whichever meat you chose) into chunks.
- Split your straight-to-wok noodles and place in a bowl so they're ready to throw in later on. If you didn't manage to pick up straight-to-wok noodles, you'll want to boil them and make sure they're ready at this point.
- Grease a frying pan and fry your chicken pieces until they're brown on both sides, and then set aside. Top tip: chicken doesn't need much oil to cook in, as it produces its own juices. However, to make sure the meat doesn't stick and burn, you should use a spritz of spray-on oil, or grease your pan by wiping a sheet of kitchen towel dipped in oil across it.
- In a separate pan, fry the veg for around 4–5 minutes, tossing as you go.
- Bring the chicken and veg together in a large wok on medium heat and continue to toss. Now's the time to add in your soy sauce and fish sauce too, along with any other seasoning that you fancy. If you'd like a fried egg on top, check out step 7, as you'll want to start frying that around about now.
- Once you're satisfied your meat is cooked through, and that everything's combined nicely, stir in your pre-prepped noodles. Continue to stir and toss for 2 minutes.
- You may wish to serve your stir fry with a fried egg on top (we'd certainly recommend it). If this is the case, before you add your noodles to the wok, start frying your egg (or eggs, if you're cooking for your flatmates too) so that it's ready for serving at the same time as your stir fry.
- Dish up and serve. Season to taste if you wish.
Stir fry is wonderfully versatile, meaning you can adjust this recipe any way you'd like. Don't fancy the fish sauce? Swap it for another seasoning of your choice. Prefer beef in your wok to chicken? That's fine too. The be-all-and-end-all of this recipe is that so long as everything's cooked through, you can alter it several ways.
We love this dish as not only is it super tasty, but it's also really quick, simple and is a great way to feed yourself and your friends on a budget. The perks, well, they just keep on coming.
Stop throwing away your leftover meats and make use of them with this charming meal. You can thank us later!
Want to read more of our simple and budget-friendly recipes? Head over to our student recipes page now, as there's plenty more where this came from!
* Prices are correct as of October 2019 (using Tesco.com prices as guidelines).