If you want a meal that is full of flavour without spending hours in the kitchen, this Mary Berry chicken stir fry recipe is a great choice. This Panang chicken stir-fry is a simple chicken stir-fry recipe made with honey-coated chicken, stir-fried vegetables, long-grain rice, curry powder, soy sauce, sweet chilli sauce, and lime juice for a fresh finish. Mary Berry chicken stir fry recipe is a tasty one-pan meal that brings chicken and rice together in every bite.
I enjoy making this recipe because Mary Berry chicken stir fry recipe keeps everything easy while still creating big flavour. Her Panang chicken combines tender honey-coated chicken with colourful stir-fried vegetables to make a comforting chicken and rice stir-fry that feels like a complete meal in itself. It is an easy recipe that works well as an everyday supper, a midweek supper, or a quick dinner when time is short.
Equipment
- Wok – The best choice for fast, even cooking over high heat.
- Wide-based frying pan – A great alternative if you do not have a wok.
- Slotted spoon – Makes it easy to lift the chicken while leaving extra oil behind.
- Saucepan – Perfect for cooking the rice until tender.
- Kettle – Helps boil water quickly before cooking.
- Bowls – Useful for keeping prepared ingredients ready to use.
- Knife – For slicing the chicken and vegetables evenly.
- Chopping board – Gives you a safe and stable place to prepare everything.
- Grater – Ideal for grating fresh ginger.
- Garlic crusher – Crushes garlic quickly and evenly.
- Measuring spoon – Helps measure sauces and spices accurately.
- Colander – Used to drain the cooked rice well.
- Pan – Handy if you need extra space for cooking or warming ingredients.
- Hob – Provides steady heat throughout the cooking process.
Table of Contents
Ingredients
Ingredients for Mary Berry chicken stir fry recipe are:
| Ingredient | Quantity |
| Long-grain rice | 225g (8oz) |
| Olive oil | 2 tbsp |
| Skinless and boneless chicken breasts (2 chicken breasts), cut into chicken strips | 2 |
| Runny honey | 1 tbsp |
| Onion, sliced | 1 |
| Red pepper, sliced | 1 |
| Celery sticks, sliced | 2 |
| Medium courgette, sliced | 1 |
| Fresh root ginger (2cm knob), grated | 1 |
| Garlic cloves, crushed | 2 |
| Medium curry powder | 2 tbsp |
| Soy sauce | 3 tbsp |
| Sweet chilli sauce | 3 tbsp |
| Lime juice from ½ lime | ½ lime |
| Lime wedges | 4–6 lime wedges |
| Salt | To taste |
| Freshly ground black pepper | To taste |
| Boiling salted water | For cooking the rice |
How to Make Mary Berry Chicken Stir Fry Recipe
- Cook the rice in boiling salted water by following the packet instructions. Drain well, then rinse in boiling water and leave it ready for later.
- Heat the oil in a wok or large pan over high heat. Season the chicken, drizzle with honey, and stir-fry for 4–5 minutes, making sure to turn until golden.
- Remove with a slotted spoon and set aside while you cook the vegetables.
- Stir-fry vegetables for 2–3 minutes, then add ginger and add garlic. Fry for another minute before mixing in the curry powder.
- Add cooked rice, then add soy sauce, add sweet chilli sauce, and add lime juice. Toss together until everything is piping hot.
- Season to taste, return the chicken, and mix well for the final minute.
- Remove from the heat, spoon into warmed bowls, and serve with lime wedges. The whole recipe is ready in about 25 minutes.
Expert Tips For Mary Berry Chicken Stir Fry Recipe
- Prepare ahead whenever possible, as rice can be cooked up to 6 hours ahead and keep in the fridge until needed.
- Cook rice in plenty of water so the rice does not stick together after draining.
- Honey helps the chicken brown quickly and also prevents chicken becoming dry during cooking.
- Soy sauce can be salty, so go steady with seasoning and season carefully at the end.
- Cut vegetables into small pieces so they cook evenly during high heat stir-frying.
- Use leftover vegetables to reduce waste while keeping the stir-fry colourful and full of flavour
Serving Suggestions
Serving suggesion for Mary Berry chicken stir fry recipe:
- Serve in warmed bowls to keep the meal hot for longer.
- Add fresh lime wedges on the side for a bright, fresh flavour.
- Enjoy with prawn crackers for extra crunch.
- Serve immediately while the chicken and vegetables are still hot.
- This recipe is a meal in itself, with chicken and rice in every serving.
- It makes a wonderful family dinner on busy evenings.
- I also like serving it as a weekend treat when everyone is together.
- The colourful stir-fried vegetables make every plate look fresh and inviting.
Storage
- You can prepare ahead to save time before dinner.
- The cooked rice can be made up to 6 hours ahead.
- Keep the rice in the fridge until you need it.
- Make sure to drain well before storing.
- When cooking, the rice is ready to add straight into the stir-fry.
FAQ’s
Q: What is Panang chicken?
A: Panang chicken is a mildly spiced Thai-inspired chicken dish. In this recipe, it is made with curry powder instead of traditional Panang curry paste.
Q: Why is the chicken coated with honey?
A: The honey-coated chicken develops a lovely golden colour and helps keep the meat juicy while cooking.
Q: Which rice should I use?
A: Long-grain rice is the best option because it stays light and fluffy with proper rice preparation.
Q: Can I use extra vegetables?
A: Yes, leftover vegetables are a great way to add more colour and reduce food waste.
Q: What can I serve with this stir-fry?
A: Prawn crackers are a classic side dish that pairs perfectly with the recipe.
Q: Does soy sauce affect the seasoning?
A: Yes, soy sauce is naturally salty, so taste the dish before adding extra seasoning.
Q: Why should I cook over high heat?
A: Cooking over high heat helps the vegetables stay crisp and cooks the chicken quickly.
Q: How do I stop the rice from becoming sticky?
A: Good rice preparation, including rinsing after cooking, helps prevent sticky rice.
Q: How do I know when the chicken is cooked?
A: The chicken should be browned chicken on the outside and fully cooked inside without becoming dry chicken.
Nutrition
- Each recipe serves 4–6 people.
- Total 25min cooking time makes it a quick meal.
- Cook 25min from start to finish.
- The nutrition includes a good source of protein from the chicken.
- Rice provides carbohydrates for lasting energy.
- A small amount of fat comes from the oil and sauce.
- Watch the salt level, especially if using extra soy sauce.
- The meal provides energy for a satisfying dinner.
- With vegetables, chicken, and rice together, it creates a balanced meal.