Chicken-Veggie Stir Fry

Prep time; 15 mins
Cooking time; 15
Total time; 30 mins


Chicken and vegetables

350g skinless chicken fillet
2 tablespoons vegetable oil
1 teaspoon garlic
1 teaspoon ginger
1 large carrot
½ red bell pepper
1 cup green beans
1 cup mushrooms
½ cup green onion
¼ cup cashew nuts
Salt and pepper to taste
Sesame seeds for garnish


1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon ginger and garlic
1 tablespoon lime juice


Mince garlic; grate ginger; squeeze lime

Wash, dry and slice chicken into bite-size strips. Season with 1 teaspoon ginger, 1 teaspoon garlic, salt and pepper to taste

In a small bowl, mix together all the sauce ingredients, put aside

Prepare ingredients; Cut all vegetables into long strips; finely chop spring onion

In a wok over medium high heat, bring 1 tablespoon of olive oil to boil

Add seasoned chicken, cook until well cooked; about 3-4 minutes. (do not overcrowd the pan, if your pan is too small, cook in batches)

Transfer chicken onto a plate, put aside

In the same wok, boil the remaining 1 tablespoon of olive oil over medium high heat. Add carrot and greed beans, cook for a minute or two

Add mushrooms and bell pepper, cook for another one minute (or until vegetables are cooked to your liking)

Return chicken into a wok, mix well

Stir in the sauce mixture

Add cashew nuts and spring onion, cook for another 30 seconds or so

Remove from heat, garnish with sesame seeds, serve immediately


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