Chicken Stir Fry

23rd April

Here's a simple, and very tasty dish to enjoy with all of the family

Serves 4


For the Marinade

  • 1/4 cup soy sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1/2 teaspoon red pepper flakes
  • 1 pound chicken breasts, cut into bite-sized pieces

For the Stir Fry

  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 3 large carrots peeled and julienned
  • 1 large yellow bell pepper julienned
  • 1 large red bell pepper julienned
  • 1 cup snow peak sliced into pieces
  • 8 ounces button mushrooms sliced thinly
  • 2 cups broccoli
  • 1 tablespoon cornstarch or arrowroot powder
  • 4 cups cooked brown rice
  • Sliced green onions and toasted sesame seeds for serving


  1. In a medium-sized bowl whisk together the soy sauce, lemon juice, honey, sesame oil, rice wine vinegar and red pepper flakes
  2. Add the chicken and then toss around in the bowl to coat. Cover the bowl with cling film and let the chicken marinate in the fridge while you chop your vegetables
  3. Chop up all of your vegetables and then heat them in a large wok over a high heat. Add one tablespoon of the olive oil
  4. Take the chicken from the bowl, leaving the marinade in there for later. Add the chicken to the wok and stir until it is cooked through which should take around 5 minutes. Remove the chicken to a plate
  5. Pour the remaining olive oil into the wok and then add in the garlic. Cook for a minute until fragrant. Add in the carrots, bell peppers, snow peaks and mushrooms. Cook until bright in colour and just crisp cooked - about 3 minutes
  6. Add in the broccoli and cooked chicken and reduce the heat to low
  7. Whisk the cornstarch into the marinade and then pour into the wok. Bring to a simmer and cook until thick which should take around 5 minutes. Serve on top of brown rice, topped with green onions and toasted sesame seeds