Stir Fried Chicken and Vegetable

Stir Fried Chicken and Vegetable


8 people made this

The white breast meat of chicken is exceptionally low in fat and cholesterol so this is quite a healthy dinner.

Elaine Russell

Serves: 4 

  • 2 skinless chicken breast fillets, about 350g in total
  • 2 teaspoons cornflour
  • 1/2 cup (125ml) chicken stock
  • 2 tablespoons salt-reduced soy sauce
  • 1 1/2 tablespoons sunflower oil
  • 2 garlic cloves, finely chopped
  • 1 tablespoon finely chopped fresh ginger
  • 2 red or green capsicums, thinly sliced
  • 2 carrots, thinly sliced
  • 2 celery stalks, thinly sliced
  • 115g button mushrooms, sliced
  • good pinch of freshly ground black pepper

Preparation:20min  ›  Cook:12min  ›  Ready in:32min 

  1. Dry the chicken fillets with paper towels and cut off any fat. Cut each fillet across at an angle into very thin slices.
  2. In a small bowl, mix together the cornflour, stock and soy sauce. Set aside.
  3. Heat the oil in a wok or non-stick frying pan over high heat until a piece of capsicum sizzles when added to the oil. Add the garlic and ginger and stir-fry for 1–2 minutes or until lightly browned and fragrant.
  4. Add the chicken slices to the wok and stir-fry for 3–4 minutes or until browned and cooked through. Using a slotted spoon, transfer the chicken to a bowl.
  5. Allow the oil in the wok to reheat, then add the sliced vegetables. Stir-fry for about 4 minutes or until softened and lightly browned.
  6. Return the chicken and its juices to the wok and stir in the cornflour mixture. Cook, stirring, until the liquid comes to the boil and thickens slightly. Season with pepper, then serve.

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Reviews (1)


was so easy to make and taste awesome thank you - 08 Jul 2015

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