Chicken and Vegetable Stir Fry

Chicken and Vegetable Stir Fry

Quick, easy and healthy, this Chicken and Vegetable Stir Fry is perfect for mid-week dinners when you may be short of time.

Serves: 4
Preparation Time: 20 minutes
Cooking Time: 10 minutes


  • 2 tbsp Peanut Oil
  • 3 Chicken Breast fillets, trimmed cut across the grain into thin strips
  • 1 brown onion
  • 1 red capsicum, deseeded and cut in to thin strips
  • 250g button mushrooms sliced
  • 1 bunch broccolini, cut in to 4cm lengths
  • 2cm piece of fresh ginger, peeled, finely grated or chopped
  • 2 garlic cloves
  • 2 fresh birdseye chillies, deseeded and thinly sliced
  • 2 tbps salt reduced soy sauce
  • 1 ½ tbps oyster sauce
  • 1 tbsp water
  • 100g bean sprouts
  • Cooked white rice or noodles


  1. Heat wok over high heat for about 1 minute.
  2. Add 1 tablespoon of the oil and swirl it around the wok to coat the entire cooking surface and heat for 30-60 seconds or until very hot.
  3. Turn heat down to medium.
  4. Add half the chicken strips and stir-fry for 1-2 minutes or until the chicken is sealed and just cooked through. Transfer the chicken to a plate and set aside. Add about half the remaining peanut oil to the wok and repeat the process with the remaining chicken strips.
  5. Add the remaining oil to the wok. Add the onion and capsicum and stir-fry for 2 minutes.
  6. Add the mushrooms and broccolini and stir-fry for a further 2 minutes.
  7. Add the ginger, garlic and chillies. Season with salt and stir-fry for 1 minute or until aromatic
  8. Add the soy sauce, oyster sauce and water and toss for about 1 minute.
  9. Return the chicken to the wok and stir until the vegetables and chicken are coated with the sauces and the vegetables are tender crisp.
  10. Remove the wok from the heat, toss through the bean sprouts and coriander and serve the stir-fry immediately with cooked rice or noodles.

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