Mary Berry’s Quick Chicken Stir Fry Ready in Just 20 Minutes

Stir fries are a fast, flavorful, and nutritious meal choice, making them a staple for many busy weeknights. They’re an excellent way to transform leftover vegetables into a satisfying dinner, typically featuring noodles or rice as a base—and Mary Berry’s panang chicken stir fry brings a fresh twist to this quick-cooking classic.

Mary’s recipe uses rice as the base and combines a medley of vibrant vegetables for a wholesome dish that’s perfect for four to six people. According to BBC Food, this super easy chicken stir fry offers a protein-packed, fuss-free solution for hectic days and is free from dairy, eggs, and nuts, making it suitable for the whole family.

Ingredients:

225g long-grain rice
2 tablespoons olive oil
2 chicken breasts, sliced into thin strips
1 tablespoon runny honey
1 onion, finely chopped
1 courgette, finely chopped
1 red pepper, finely chopped
2 celery sticks, finely chopped
2cm piece fresh root ginger, peeled and finely grated
2 garlic cloves, crushed
1 tablespoon medium curry powder
3 tablespoons soy sauce
1 tablespoon sweet chilli sauce
Juice of half a lime
Salt and freshly ground black pepper
4 lime wedges, to serve

Method:

Bring a saucepan of water to a boil and cook the rice according to the packet instructions (about 10-12 minutes). Drain well, rinse, and allow to cool completely. Mary suggests cooking and chilling the rice ahead of time—up to six hours in advance—to prevent clumping during frying.
Heat the olive oil in a frying pan over high heat. Season the sliced chicken with salt and pepper. Add the chicken to the pan, drizzle with honey, and fry until golden and just cooked through, about 3-4 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the onion, courgette, red pepper, and celery. Stir-fry for 4-5 minutes until softened.
Add the grated ginger, crushed garlic, and curry powder, cooking for another minute until fragrant.
Stir in the cooled rice, soy sauce, sweet chilli sauce, and lime juice. Toss everything together to mix well. Adjust seasoning with salt and pepper if needed.
Return the cooked chicken to the pan and heat through.
Serve immediately in warm bowls with lime wedges on the side for a fresh, zesty finish.

This quick chicken stir fry is a wonderfully flexible recipe that fits into any busy schedule without sacrificing flavor or nutrition. It’s an ideal dinner for families or anyone craving a vibrant, speedy meal.