Chicken Stir Fry
Need a healthy weeknight dinner that’s quick, packed with vegetables and full of flavour?
This Chicken Stir Fry is an easy all-in-one meal that comes together fast, tastes great and is perfect for using up whatever vegetables you have in the fridge. Flexible, family-friendly and fuss-free.
What you need:
- Chicken breast (skinless)
- Vegetables – whatever you like
(In this batch I used zucchini, carrots, onions, broccoli and cauliflower) - Herbs, spices or seasoning – your choice
(I used mixed herbs, plus some fresh garlic, basil & parsley) - Optional extras for serving: small portion of brown rice, wholemeal pasta, rice noodles, beans, lentils or mashed sweet potato
What to do:
- Chop the vegetables. A food processor makes it quick, which is why mine are cut small.
- Dice or slice the chicken breast.
- Cook the chicken in a wok with a little healthy cooking oil. Cover with a lid between stirring to keep it moist.
- Add the vegetables, plus your preferred herbs or spices, with a splash of water.
- Cook until the vegetables are tender, covering with the lid as needed.
- Serve on its own or with your choice of optional extras listed above.
Tips & Variations:
- Add extra vegetables or chicken if you’re feeding more people.
- Swap chicken for beef, turkey, tofu or leftover cooked meat.
- Pre-cut vegetables and keep them in the freezer to save time on busy nights.
- Adjust herbs and seasoning to suit your taste.