Chicken & vegie stir-fry

Chicken & vegie stir-fry

ServesServes 4
Preparation time Preparation time 20 mins
Cooking timeCooking time 10 mins


2 cups rice
1 teaspoon vegetable oil
250g chicken breast, skin removed and cut into strips
1-2 cloves garlic, crushed
1 medium onion, chopped
2 medium carrots, thinly sliced
1 stick celery, sliced
1 red capsicum, seeded and diced
125g snow peas, ends and strings removed
1 bunch bok choy, or 1 cup of cabbage, roughly chopped
2 teaspoons cornflour
2 tablespoons reduced-salt soy sauce
1/2 cup chicken stock
1 tablespoon sweet chilli sauce


  1. Cook rice following packet directions
  2. While cooking, heat oil in a wok or large pan and stir-fry chicken until almost cooked
  3. Set aside
  4. Add garlic, onion, carrots, celery and capsicum to the wok and cook for 2 minutes
  5. Return chicken to the pan, add snow peas and bok choy
  6. and cook for 2 minutes
  7. In a small bowl mix cornflour and soy sauce to a smooth paste then stir in stock and chilli sauce
  8. Pour into stir-fry and heat through
  9. Serve with rice
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