Easy Chicken and Vegetable Stir Fry

Easy Chicken and Vegetable Stir Fry


3 people made this

Chicken is stir fried along with onion, capsicum, bean sprouts and bamboo shoots then seasoned with a simple soy based sauce.


Serves: 4 

  • 2 tablespoons vegetable oil
  • 1 teaspoon sesame oil
  • 400g skinless chicken breast fillets, sliced
  • 1 small onion, diced
  • 1 yellow capsicum, cut into strips
  • 2 sticks celery, sliced
  • 100g tinned bean sprouts
  • 200g bamboo shoots, cut into strips
  • 4 tablespoons soy sauce
  • 2 tablespoons sake (rice wine)
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon caster sugar
  • 1/2 teaspoon cornflour
  • salt and freshly ground black pepper, to taste

Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Heat vegetable oil and sesame oil in a wok until very hot. Quickly stir fry the chicken until brown on all sides, about 2 minutes. Set aside.
  2. Add onion, capsicum and celery. Stir fry for 2 minutes.
  3. Add bean sprouts and bamboo shoots. Stir fry for 1 minute. Turn down the heat.
  4. In a bowl mix together soy sauce, sake, rice wine vinegar, sugar and cornflour until smooth. Add to wok and let simmer until the sauce thickens.
  5. Season with salt and pepper then serve hot with rice.

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