Easy chicken stir fry

User Reviews

4.8

27 reviews
Excellent

Easy chicken stir fry

This 20-minute chicken stir fry with easy stir-fry sauce is the ultimate fast weeknight meal. Add noodles or rice, or serve as is for a gluten-free meal.

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Ingredients

Servings
  • 4 chicken breasts thinly sliced
  • 1 onion thinly sliced
  • 2 red bell peppers thinly sliced
  • 2 cups shredded cabbage
  • 2 cups baby corn halved
  • 2 cups greens, bok choy/spinach/kale chopped
  • 1 cup spring/green onions finely chopped
  • 500 g egg noodles cooked to package instructions

Easy stir fry sauce

  • ½ cup soy sauce
  • 1 tbsp sesame oil
  • 2 garlic cloves crushed
  • 2 tsp ginger crushed
  • 3 tbsp hoisin sauce
  • 1 tbsp corn flour mixed with 2 tbsp water to make a slurry
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Instructions

  1. Add a splash of vegetable oil to a pre-heated wok then fry the chicken in batches until golden brown. Remove from the pan and set aside.
  2. Add the vegetables, stir-frying until just cooked and starting to color then add the chicken, cooked noodles and stir-fry sauce back into the wok. 
  3. Stir-fry until the vegetables and chicken are coated in the sauce and the sauce is starting to thicken. 
  4. Season to taste (add more soy/hoisin or lemon if necessary) and serve. 

Nutrition Information

Show Details
Calories 559kcal (28%) Carbohydrates 100g (33%) Protein 25g (50%) Fat 6g (9%) Saturated Fat 1g (5%) Cholesterol 48mg (16%) Sodium 1473mg (61%) Potassium 790mg (23%) Fiber 6g (24%) Sugar 10g (20%) Vitamin A 2715IU (54%) Vitamin C 79.9mg (89%) Calcium 82mg (8%) Iron 2.5mg (14%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 559 kcal

% Daily Value*

Calories 559kcal 28%
Carbohydrates 100g 33%
Protein 25g 50%
Fat 6g 9%
Saturated Fat 1g 5%
Cholesterol 48mg 16%
Sodium 1473mg 61%
Potassium 790mg 17%
Fiber 6g 24%
Sugar 10g 20%
Vitamin A 2715IU 54%
Vitamin C 79.9mg 89%
Calcium 82mg 8%
Iron 2.5mg 14%

* Percent Daily Values are based on a 2,000 calorie diet.

Genuine Reviews

User Reviews

Overall Rating

4.8

27 reviews
Excellent

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