A delicious balanced chicken and vegetable stir-fry featuring lean meat and a selection of fresh vegetables.


  • 2 cups Rice

  • 1 teaspoon vegetable oil

  • 250 g chicken breasts skin removed and cut into strips

  • 1.5 Cloves Garlic Crushed

  • 1 medium Onion chopped

  • 2 medium carrots thinly sliced

  • 1 stick Celery sliced

  • 1 red capsicum seeded and diced

  • 125 g snow pea shoots ends and strings removed

  • 1 bunch Bok choy or 1 cup of cabbage, roughly chopped

  • 2 teaspoons Cornflour

  • 2 tablespoons reduced-salt Soy sauce

  • 0.5 cup chicken stock

  • 1 tablespoon Sweet Chilli Sauce


  • 1.

    Cook rice following packet directions.

  • 2.

    While cooking, heat oil in a wok or large pan and stir-fry chicken until almost cooked.

  • 3.

    Set aside.

  • 4.

    Add garlic, onion, carrots, celery and capsicum to the wok and cook for 2 minutes.

  • 5.

    Return chicken to the pan, add snow peas and bok choy and cook for 2 minutes.

  • 6.

    In a small bowl mix cornflour and soy sauce to a smooth paste then stir in stock and chilli sauce.

  • 7.

    Pour into stir-fry and heat through.

  • Variation:

  • 1.

    Use lean pork loin instead of chicken.

  • 2.

    Try noodles instead of rice.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 541kj
  • Fat Total 8g
  • Saturated Fat 2g
  • Protein 23g
  • Carbohydrate 90g
  • Sugar 5g
  • Sodium 584mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Average Rating
10 comments • 32 ratings
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Posted by Janine119Report
Posted by Noor-Ul-AinReport
its lovely
Posted by FathymaReport
I love this dish and I make it very often.