Looking for a dinner that’s quick, healthy, and bursting with flavor? Gordon Ramsay’s 15-Minute Chicken Stir-Fry is a perfect choice. It’s a one-pan recipe that balances tender chicken, crunchy vegetables, and the deep umami taste of soy sauce—all ready in just 15 minutes. If you’re short on time but still want a satisfying homemade meal, this recipe will be your lifesaver.
Chicken breast or thigh fillets 250–300 g Thinly sliced for quick cookin
Garlic 2 cloves Finely chopped
Fresh ginger 1 teaspoon Grated
Mixed vegetables 1 cup Broccoli, bell peppers, carrots, or snap peas
Soy sauce 2–3 tablespoons For flavor and seasoning
Oyster sauce (optional) 1 tablespoon Adds depth of flavor
Eggs 2 Lightly beaten
Spring onions (scallions) 2 stalks Chopped, for garnish
Olive oil or sesame oil 1–2 tablespoons For stir-frying
Fresh lime juice 1 tablespoon Adds freshness and balance
Chili flakes or fresh chili As needed Optional, for a7 spicy kick
Step-by-Step Cooking Method
Step 1: Prepare the Base
Heat a wok or large non-stick pan on high flame.
Add a spoon of oil into it and let it heat up
Step 2: Cook the Chicken
Toss in the thinly sliced chicken.
Fry it for two to three minutes till it becomes crispy
Remove and set aside.
Step 3: Stir-Fry the Veggies
Put some oil in the pan
Stir-fry garlic, ginger, and vegetables for 2–3 minutes.
Keep them crisp and colorful.
Step 4: Bring It All Together
Return the chicken to the wok.
Add soy sauce, oyster sauce, and a splash of lime juice.
Stir well so everything gets coated in that glossy sauce.
Step 5: Add Noodles & Eggs
Push everything to one side of the pan.
Pour in the beaten eggs and scramble quickly.
Add the cooked noodles and toss everything together for 1–2 minutes.
Step 6: Finish & Serve
Sprinkle with spring onions and chili flakes.
Serve hot, straight from the wok!
Serving Suggestions
This chicken stir-fry is a complete meal on its own, but you can pair it with:
A light cucumber salad for freshness.
Extra chili sauce for spice lovers.
Steamed jasmine rice if you want more carbs.