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Chicken and vegetable stir-fry recipe

Chicken and vegetable stir-fry recipe

16 ratings

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  • Serves 4
  • 20 mins to prepare and 15 mins to cook
  • 360 calories / serving


  • 3tbsp vegetable oil
  • 3tbsp sesame oil
  • 1 garlic clove, chopped
  • 1 carrot, peeled and cut finely
  • 1 small red onion, sliced finely
  • ½ red pepper, deseeded and diced
  • ½ yellow pepper, deseeded and diced
  • 1 celery stick, chopped
  • 250g broccoli florets, blanched
  • 200g mushrooms, sliced
  • 200g bean sprouts
  • 2tbsp soya sauce
  • 3 boneless, skinless chicken breasts, diced
  • 3tbsp oyster sauce
  • 2 chillies, finely sliced
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    19g 27%
  • Saturates

    3g 15%
  • Sugars

    8g 9%
  • Salt

    4g 67%

of the reference intake
Carbohydrate 13.8g Protein 34.2g Fibre 6g


  1. Heat the wok until very hot then add 2 tbsp of vegetable oil and 2 tbsp sesame oil. Add the chopped garlic, carrots, onions, peppers and celery. Stir fry for 2 minutes, stirring constantly. Add the broccoli, mushrooms and bean sprouts. Add a splash of soya sauce. Remove the vegetable from the wok and set aside.
  2. Add another tablespoon of the vegetable and sesame oil to the wok. Add the chicken and stir fry for 5 minutes. Cut into a thick chunk of chicken to check that it is cooked through, with no pink showing.
  3. Return the vegetables to the pan and add the remaining soya sauce and oyster sauce. Cook for an additional minute stirring constantly. Serve hot garnished with chillies.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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