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Basic chicken and vegetable stir-fry recipe
Basic chicken and vegetable stir-fry recipe
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Satisfy your craving for a quick, nutritious dinner with a flavorful chicken stir-fry. Easy to make with pantry staples and fresh veggies, this versatile dish is a hit with the whole family. Ready in just 30 minutes, our recipe features colorful vegetables, tender chicken, and a savory Asian-inspired sauce. Perfect for busy weeknights and health-conscious individuals, it's a go-to for those seeking a delicious, low-calorie meal. Explore more stir-fry variations and healthy recipe ideas for inspiration.
Ingredients:
  • 36.40 gm peanut oil (see note)
  • 3 chicken breast fillets, trimmed, cut across the grain into thin strips
  • 1 brown onion, cut into thin wedges
  • 1 red capsicum, deseeded, cut into thin strips
  • 250g button mushrooms or mushroom caps, sliced
  • 1 bunch broccolini, cut into 4cm lengths
  • 2cm piece fresh ginger, peeled, finely grated or chopped
  • 2 garlic cloves, finely chopped
  • 2 fresh birdseye chillies, deseeded if desired, thinly sliced
  • 42.00 gm salt-reduced soy sauce
  • 36.60 gm oyster sauce
  • 20.00 gm water
  • 100g bean sprouts, to serve
  • Coriander leaves, to serve
  • Coles White Medium Grain Rice, to serve
Instructions:
  • Preheat the wok over high heat for about 1 minute. Add 1 tablespoon of oil, swirling to coat the surface. Heat for 30-60 seconds until very hot. Stir-fry half of the chicken strips for 1-2 minutes until sealed and cooked through. Transfer to a plate. Add half of the remaining peanut oil and repeat with the rest of the chicken strips.
  • Heat the remaining oil in the wok over high heat until hot, then stir-fry the onion and capsicum for 2 minutes.
  • Toss in the mushrooms and broccolini, stir-frying for 2 more minutes. Follow by adding in the ginger, garlic, and chilies. Season with salt and stir-fry for 1 minute until fragrant.
  • Toss soy sauce, oyster sauce, and water for 1 minute. Stir in chicken until coated with sauces and vegetables are tender crisp.
  • Take the wok off the heat, mix in the bean sprouts and coriander, then serve the stir-fry right away with cooked rice or noodles.

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