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Stir-fried chicken

Stir-fried chicken

Total Time
20 min
5 min
15 min
Loaded with veggies, this easy stir-fry is ready in next to no time.


Skinless chicken breast

300 g, thinly sliced

Fresh ginger

1 tbs, finely grated

Olive oil

2 tsp

Vegetable mix, non-starchy, fresh

4 cup(s)

Soy sauce

2 tbs, or tamari

Cooked brown rice

1 cup(s), (170g)

Fresh coriander

1 tbs, leaves


  1. Toss chicken with ginger in a medium bowl and season with pepper. Heat oil in a large non-stick wok over high heat. Stir-fry chicken in 2 batches for 3-4 minutes, until golden and cooked through. Remove and set aside.
  2. Add stir-fry vegetable mix and 2 tablespoons water to wok. Stir-fry over medium-high heat for 3-4 minutes, until vegetables are just tender. Return chicken to wok. Add soy sauce and stir-fry for for 1-2 minutes, until hot. Serve with rice and coriander.


COOK'S TIPS: It's easier to thinly slice chicken and meat for stir-fries if it is slightly frozen. Just pop it into the freezer for about 30 minutes or until it becomes firm, then slice with a sharp knife. If you like hot and spicy flavours, add in 1-2 teaspoons sriracha sauce with the soy sauce. TO REFRIGERATE: Store any leftovers in a microwave-safe reusable container for up to 2 days. They’re perfect for lunch the next day. Reheat in the microwave to serve.