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Chicken and Vegetable Stir Fry

Chicken and Vegetable Stir Fry: Easy, Wholesome Weeknight Delight

This Chicken and Vegetable Stir Fry is an easy and wholesome weeknight delight packed with fresh veggies.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4 servings
Calories 400 kcal

Equipment

  • large nonstick pan

Ingredients
  

Stir-fry Ingredients

  • 1 tablespoon oil
  • 500 g chicken breast
  • ½ head broccoli
  • ½ head cauliflower
  • 2 units carrots peeled and sliced
  • 1 cup edamame beans thawed (125g)
  • 30 g slivered almonds toasted

Stir-fry Sauce

  • ¼ cup soy sauce (60mls)
  • 2 tablespoon sweet chili sauce
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 1 tablespoon cornflour
  • 1 teaspoon crushed garlic
  • 1 teaspoon crushed ginger

Instructions
 

Preparation

  • Add all of the ingredients for the stirfry sauce to a small jug and whisk together. Set aside until ready to use.
  • Heat oil in a large nonstick pan over a medium heat. Cut chicken into 1cm thick slices then fry for a couple of minutes on each side. Remove from pan while you cook the vegetables.
  • Cut broccoli and cauliflower into bite size pieces. Add to the frypan with a splash of water and stirfry for three minutes.
  • Add carrot and edamame beans and stirfry for two minutes. Add cooked chicken back to the pan.
  • Pour in the stir fry sauce and mix everything together. Simmer stirring occasionally for 3 to 5 minutes until everything is hot and cooked through.
  • Scatter over slivered almonds and serve immediately on top of steamed rice or noodles.

Notes

Serve with steamed rice or noodles for a complete meal.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 32gProtein: 34gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 900mgPotassium: 800mgFiber: 6gSugar: 7gVitamin A: 100IUVitamin C: 150mgCalcium: 6mgIron: 10mg
Keyword chicken, easy, Healthy, quick, stir fry, vegetables
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