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Chicken stir fry

I must admit, i'm just a simple girl who loves simple things like listening to the radio, watching movies and eating out. Good isn't it :). There's only one little problem with eating out, it gets really expensive as time goes on. I must admit though, eating out helps me get my experimental mojo back on especially in my kitchen.
Yesterday, i decided to eat in instead of eating out so i made this tasty chicken stir-fry served with basmati rice which everyone really loved. It's an Asian inspired dish which you'd mostly find in restaurants. It's got a base which makes it more enjoyable and it's really easy to make. You could make it saucy or not depending on your taste but for me, i love mine saucy. Here's how to make it.


Chicken Stir-Fry

• 1/2 kilo chicken
• 1 tsp. curry powder
• 1 tsp. thyme
• 2 seasoning cubes
• 2 medium sized onion
• 3 tbsp.vegetable oil
• 3 tbsp. soy sauce
• 3 tbsp. corn starch/ plain flour
• 1 tsp. ginger, minced
• 1 tbsp. garlic, minced
• 1 tbsp. chili pepper
• 2 medium sized green bell pepper
• 3 medium sized red bell pepper
• 1 handful green beans
• 1 cup green peas
• salt to taste


  • View the steps Below

  • Calories per serving: 0
    Fat per serving: 0


    Step 1: Remove the seeds from the red and green bell peppers, rinse and chop them into long strips - Set this aside. Chop one onion and the green beans into large chunks - Set this aside. 

    Step 2: Since we'd be making a saucy stir fry we'd need to prepare the base from chicken stock. To do this, you chop the chicken into smaller pieces while separating the bone from the fleshy part. To prepare the chicken stock, rinse and place the chopped chicken into a pot. You can also add the separated bone and remove it later on. 

    Blend the second onion and pour into the pot. Add the crushed seasoning, curry powder, thyme, ginger, chili pepper, salt to taste. Turn on the burner and leave to cook for about 10 minutes. 

    Step 3: In an empty wok or pan, add the vegetable oil and leave to heat up for 15 seconds. Add the cooked chicken (without the stock and bones) and stir-fry for 2 minutes. Add salt to taste and the chopped onion and stir-fry for 1 minute. Add the soy sauce and stir-fry for 1 minute to combine the content of the pan. Add the steamed green peas and vegetables. Stir-fry for about 1-2 minutes. 

    Step 4: To make this chicken stir-fry saucy, pour the corn starch or plain flour into the chicken stock and mix. Place this on a burner and let it heat up for about 3 minutes till it thickens. Pour this into the chicken stir-fry in step 3 above and mix. Leave to simmer for about 2 minutes before turning off the burner. 

    Turn off the burner and serve with white rice, boiled potato or yam. 


    1. i really love this although i add carrot to mine.

    2. Nyc. But what exactly is basmati rice? Is it the normal rice we know?


      1. Hi Favour, Basmati rice is a perfumed long grain rice which originates from India. Would put up a post to better explain the types of rice you could find here in Naija.

    3. this looks great, I added oyster sauce to mine too. Very tasty. And yaaassss basmati is th best rice for this.. weldone always dobby!!

    4. All these ingredients I know, apart from soy sauce. Pls what does it look like and how do I get? Also is it a must for this recipe or can I substitute

      1. Hi Wendy, it's a type of sauce made from soya used in the preparation of most Chinese stir fries. You can make it without soy sauce but it wouldn't give you the exact flavor needed.

    5. • 3 medium sized red bell pepper

      do you mean "tatashe" ??

    6. Thanks Donny! Cooked this today and I must say, it's so wonderful! Your dishes are something to try. Thank you and keep it up. God bless you.


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