Healthy living

Chicken and veggie stir-fry

Chicken stir fry
Chicken and veggie stir-fry

Preparation time: 20 minutes

Cooking time: 10 minutes

Serves: 4


  • 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. While cooking, heat oil in a wok or large pan and stir-fry chicken until almost cooked. Set aside.

2. Add garlic, onion, carrots, celery and capsicum to the wok and cook for 2 minutes.

3. Return chicken to the pan, add snow peas and bok choy and cook for 2 minutes.

4. In a small bowl mix cornflour and soy sauce to a smooth paste then stir in stock and chilli sauce. Pour into stir-fry and heat through. Serve with rice.


  • Use lean pork loin instead of chicken.
  • Try noodles instead of rice.
  • 9 serves of vegetables in this recipe.

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