Easy Chicken Stir-Fry

10 - 13
PersonalPoints™ per serving
Total Time
30 min
30 min
Packed full of colour, veggies, and flavour, this classic chicken stir-fry is a quick and easy meal that is ready in 30 minutes or less.


Olive oil

1 tbsp(s)

Uncooked sugar snap peas

1 cup(s)

Broccoli florets

1 cup(s)

Raw medium grain white rice

1 cup(s)

Table salt

1 pinch

Sesame seeds

1 tsp(s), or to serve

Uncooked scallion(s)

1 small, sliced to serve

Gluten free soy sauce

1 tbsp(s)


2 tbsp(s)

Toasted sesame oil

2 tsp(s)

Reduced sodium canned chicken broth

¼ cup(s)

All-purpose flour

1 tbsp(s)

Cooked skinless boneless chicken breast(s)

2 breast(s), cubed

Uncooked onion(s)

1 medium, white, thinly sliced

Garlic clove(s)

2 clove(s), large, minced

Ginger root

1 tsp(s), one inch, minced

Uncooked bell pepper(s)

1 item(s), small, red, thinly sliced

Uncooked carrot(s)

2 medium, peeled and thinly sliced


  1. In a small bowl, combine sauce ingredients, whisk until well combined and set aside.
  2. In a pot, combine basmati rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, and allow to cook covered for 15 minutes or until it can be fluffed with a fork.
  3. In a large skillet on medium-high heat, warm olive oil. Add onions, garlic, and ginger and cook for 1-2 minutes until tender.
  4. Add chicken and continue to cook, stirring constantly, until chicken is cooked halfway through and no longer pink.
  5. Add bell pepper, carrots and broccoli and cook for another 3-4 minutes until vegetables are tender and chicken is cooked through.
  6. Cover with sauce and continue to cook for another 2-3 minutes until vegetables and chicken is coated and sauce begins to thicken.
  7. Serve stir-fry with a side of rice and top with spring onion and sesame seeds.