Stir Fry Chicken with Veggies

Looking for a healthy quick meal? Look no further! You can make our Easy Stir Fry Chicken with tasty veggie and tender chicken.

4 Serving

30 Minutes

478 Calories


  • 3 free-range chicken breasts, trimmed and cut into thin strips
  • 2 tbsp sunflower oil or vegetable oil
  • 1 onion, cut into thin slices
  • 1 red capsicum, cut into thin strips
  • 1 green capsicum, cut into thin strips
  • 100 grams of button mushrooms, sliced
  • 1 bunch of broccolini, cut into pieces
  • 2 tsp of free ginger, finely grated
  • 2 tbsp salt-reduced soy sauce
  • 2 cloves of garlic, minced
  • 1 tbsp water
  • Chopped coriander leaves, to serve
  • 50 grams of bean sprouts, to serve
  • Cooked rice to serve (for a healthier option, choose brown rice)


  • Step 1: Grab a wok and heat this up on high heat for about a minute. Add 1 tablespoon of oil and swirl your wok around to cook the entire cooking surface. Heat this for about 30-60 seconds or until very hot. Add half your chicken strips and stir fry this for about 1-2 minutes or until your chicken is cooked through. Transfer this chicken onto a plate and repeat the process by adding half of the remaining oil to the work and add your remaining chicken strips.
  • Step 2: Add in the remaining oil to your wok and heat over high until hot. Add in your onion, capsicum and stir fry for 2 minutes. Next, add in your broccolini, mushrooms and stir fry for another 2 minutes. Add in your fresh ginger and garlic, Stir this in and season with salt and stir fry this for another minute.
  • Step 3: Add your salt-reduced soy sauce and water and toss this in for 1 minute. Grab your chicken and add it to the work stir this into the vegetables until you see the chicken is coated and your vegetable and tender and crisp.
  • Step 4: Take the wok off the heat and add your bean sprouts and coriander. Serve your stir fry with some cooked rice.