Description
A healthy, quick, and delicious Chicken and Vegetable Stir Fry made with tender chicken breast, crisp seasonal vegetables, and a savory homemade stir-fry sauce. Perfect for busy weeknights and easily customizable.
Ingredients
1 Tbsp oil
500 g chicken breast, sliced into 1 cm thick strips
½ head broccoli, cut into bite-size florets
½ head cauliflower, cut into bite-size florets
2 carrots, peeled and sliced
1 cup (125 g) edamame beans, thawed
30 g slivered almonds, toasted
¼ cup (60 ml) soy sauce
2 Tbsp sweet chili sauce
1 Tbsp honey
1 Tbsp sesame oil
1 Tbsp cornflour
1 tsp crushed garlic
1 tsp crushed ginger
Instructions
- In a small jug, whisk together soy sauce, sweet chili sauce, honey, sesame oil, cornflour, garlic, and ginger. Set aside.
- Heat oil in a large non-stick pan over medium heat. Add chicken slices and cook for 2 minutes on each side until golden. Remove from the pan.
- Add broccoli and cauliflower to the pan with a splash of water. Stir-fry for 3 minutes.
- Add carrot and edamame beans, stir-fry for a further 2 minutes.
- Return the chicken to the pan, pour over the prepared sauce, and mix well.
- Simmer for 3–5 minutes, stirring occasionally, until everything is cooked through.
- Scatter with toasted slivered almonds and serve hot over steamed rice or noodles.
Notes
- Swap chicken for beef or tofu for a vegetarian option.
- Add vegetables like bok choy, capsicum, mushrooms, spinach, or leeks for variety.
- Use cashews or peanuts instead of almonds for a different crunch.
- Make it gluten-free by using gluten-free soy sauce and sweet chili sauce.
- Store leftovers in the fridge for up to 3 days in an airtight container.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 10 g
- Sodium: 820 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 33 g
- Cholesterol: 75 mg
