..where teens can learn to cook restaurant quality meals for the family
Ultimate Stir Fry Chicken and Vegetables
This Ultimate Stir Fry Chicken and Vegetables recipe is your go-to dish for a quick, nutritious, and flavorful weeknight dinner. With crispy-tender vegetables and juicy chicken pieces coated in a rich, savoury sauce.
ADJUST SERVINGS
Most of our recipes are for 4 people. You can check and adjust the serving size by clicking on the red number above.
BEFORE YOU START
Serves 4
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Course: Main Course
Cuisine: Asian Fusion
Cooking Time: 15 minutes
Course: Main Course
Cuisine: Asian Fusion
GET SHOPPING!
This is a reminder to check what ingredients you need to buy and add them to your shopping list. It’s good to do your own food shopping, but at the very least, you’re head chef, so send a family member out to the shops for you!
GET ORGANISED
Remember ‘Skill 2’ of the Big 5: Become super-organised.:
Add your own private notes:
Equipment
- Large nonstick pan or a wok ask your parents the best one to use for a stir fry
- saucepan for the rice
- Small mixing bowl for the sauce
- Cutting board
- chefs knife
- Measuring cups and spoons You will need: tbsp, 1/4 cup, 1/3 cup and 1/4 tsp
- scales
- Garlic press
- measuring jug
- bowls for set aside vegetables
- Kitchen scissors
Ingredients
For the Stir Fry sauce:
- 1/4 cup cold water
- 2 tbsp cornstarch
- 1/2 cup low sodium chicken broth
- 1/3 cup low sodium soy sauce
- 1/4 cup brown sugar
- 2 tbsp Shaoxing wine or dry sherry
- 1 tbsp sesame oil
- 1 tbsp minced fresh ginger We strongly recommend buying a jar of 'lazy ginger' or already chopped fresh ginger. It's all prepared for you and makes life much easier
- 1 tbsp minced fresh garlic
- 1/4 tsp crushed red pepper flakes
For the Stir Fry:
- 2 tbsp vegetable oil, divided
- 450 g boneless, skinless chicken breast
- Salt and pepper to taste
- 180 g broccoli florets
- 1 red bell pepper
- 1 onion
- 2 spring onions
- 1 cup dried long grain white rice (Lesson to remember: rice tends to double or triple in volume once once cooked!)
Instructions
Prep in advance
- Boil your kettle with enough water to make up your chicken broth (usually one cube makes 500ml of stock, so you'll probably want a good 500ml in the kettle)
- Wash and dry your 180 g broccoli florets,1 red bell pepper and 2 spring onions
- Using your Chef's knife and cutting board, finely chop your spring onions and set aside in a bowl
- Dice your red pepper and broccoli florets in to roughly 1 inch pieces (it doesn't have to be exact!)
- Put the red pepper and broccoli together in a separate bowl to the spring onions
- Dice your onion (sees video below)
- Put the onion in the same bowl as the broccoli and red pepper
- Once your kettle has boiled, make 1/2 cup low sodium chicken broth using the instructions on the packet (work out how you'll make that amount by doing the maths from the calculations on the packet! Often one cube does 500ml. You can either break off an amount of the cube and add the right amount of water, or it's probably easier to make the volume to match one stock cube in a measuring jug and then measure out the amount you need)
- Stir the stock cube until dissolved and set aside
- Using your kitchen scissors dice 450 g boneless, skinless chicken breast into bite-sized pieces and set aside in a separate bowl.
- Make sure to wash your hands after handling the raw chicken
- Using a garlic press, mince your 1 tbsp minced fresh ginger and1 tbsp minced fresh garlic and set aside in a mixing bowl
- Add 1/4 cup cold water and 1/3 cup low sodium soy sauce in to the same mixing bowl as the garlic and ginger and stir
- Add 2 tbsp cornstarch and 1/2 cup low sodium chicken broth to your bowl
- Then add the 1/4 cup brown sugar and 2 tbsp Shaoxing wine or dry sherry
- Finally add 1 tbsp sesame oil and 1/4 tsp crushed red pepper flakes and stir well
- Get your second saucepan out for your rice
- Put your 1 cup dried long grain white rice into the pan and cover it with tap water
- bring to a boil then cook on a medium heat- look at our how-to if you are unsure
Let's cook!
- Start by washing your hands and gathering all necessary utensils.
- Warm one tablespoon of the vegetable oil in your saucepan or wok over medium-high heat.
- Add the 450 g boneless, skinless chicken breast that you diced earlier to the pan and season with salt and pepper
- Sauté the chicken until cooked through (this means fry it on a medium to high heat in a little oil) then transfer it to a plate
- In the same pan, add the remaining tablespoon of oil.
- Pour your bowl of red pepper, onion and broccoli into the pan
- Sauté broccoli, bell pepper, and onion until slightly charred and crisp-tender.
- Put the chicken back into the pan alongside your bowl of sauce and bring to a boil
- Add in the spring onions and stir the sauce until thickened
- Serve hot over cooked white rice.
Please share with us how you went!We need your feedback so we can improve the recipes and help others succeed! Please let us know by leaving a comment 🙂