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Chicken stir fry

Prep Time:


Cook Time:


6 Servings


About the Recipe


  • 1 tbsp vegetable oil

  • 1 tbsp sesame oil

  • 1kg boneless, skinless chicken breast, cut into 1cm pieces

  • 1 bunch broccoli, cut into florets

  • 1 package shiitake mushrooms

  • 2-3 carrots, thinly sliced

  • 1 red pepper, chopped

  • 150g onion, diced

  • 1 (225g) tin sliced water chestnuts, drained

  • 240ml chicken stock

  • 60ml hoisin sauce

  • 1 tbsp soy sauce

  • 1 tsp powdered ginger

  • 2 tbsps cornflour

  • Serving suggestion: hot, cooked rice noodles


Step 1

In a large skillet, heat the oils over medium-high heat.

Step 2

Add the chicken and cook for 4-5 minutes or until lightly browned. Add broccoli, mushrooms, carrots, pepper and onion and cook an additional 5 minutes, stirring frequently. Stir in the water chestnuts.

Step 3

In a small bowl, combine stock, hoisin sauce, soy sauce, ginger and cornflour.

Step 4

Add sauce to chicken mixture and bring to a boil over medium-high heat.

Step 5

Reduce heat to medium to medium-low, and simmer for 4-5 minutes, or until sauce thickens. Serve over hot, cooked rice noodles.


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