Chicken and Vege Stir-Fry Recipe

Name: Chicken and Vege Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons peanut oil or 2 tablespoons vegetable oil; 1 garlic clove, crushed; ¼ teaspoon crushed ginger; 1 small chili pepper, seeds removed and cut finely (can use dried chili flakes at a pinch); 4 small chicken breast fillets, slice into thin strips; 1 red capsicum, sliced into thin pieces (red sweet bell pepper); 6 spring onions, sliced on an angle; 2 cups broccoli florets; 1 cup snow peas or 1 cup sugar snap pea; 12 small Chinese cabbage, shredded (wombok); 4 tablespoons soy sauce; 2 tablespoons honey; ½ cup water or ½ cup chicken stock; ½ cup cashew nuts

Servings: persons

2 tablespoons peanut oil or 2 tablespoons vegetable oil
1 garlic clove, crushed
¼ teaspoon crushed ginger
1 small chili pepper, seeds removed and cut finely (can use dried chili flakes at a pinch)
4 small chicken breast fillets, slice into thin strips
1 red capsicum, sliced into thin pieces (red sweet bell pepper)
6 spring onions, sliced on an angle
2 cups broccoli florets
1 cup snow peas or 1 cup sugar snap pea
12 small Chinese cabbage, shredded (wombok)
4 tablespoons soy sauce
2 tablespoons honey
½ cup water or ½ cup chicken stock
½ cup cashew nuts

1
Heat a wok or large frypan.
2
Add 1 tablespoon of oil and the chicken.
3
Stir-fry quickly until evenly browned.
4
Remove the chicken from the wok and set aside.
5
Heat wok.
6
Add the remaining tablespoon of oil, the crushed garlic, ginger and chilli.Cook one minute.
7
Add all of the vegetables (except the cabbage) to the wok.
8
Stir-fry for a few minutes.
9
Return the chicken to the wok.
10
Add the soy sauce, honey and water/stock.
11
Bring to the boil.
12
Cover and Cook approx 5 minutes or until the chicken is cooked.
13
Add the cabbage and stir-fry another couple of minutes, until the cabbage is wilted down and cooked.
14
Serve boiled rice or cooked rice noodles.
15
Sprinkle over the cashews to serve.

582

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons peanut oil or 2 tablespoons vegetable oil, 1 garlic clove, crushed, ¼ teaspoon crushed ginger, 1 small chili pepper, seeds removed and cut finely (can use dried chili flakes at a pinch), and more.

Yes, Chicken and Vege Stir-Fry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Vege Stir-Fry

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