Chicken & Vegetable Stir-fry
A fast chicken stir-fry that uses broccoli, pepper and carrot or other suitable vegetables that need using.
- Prep
- 15 mins
- Cook
- 15 mins
- Total
- 30 mins
- Difficulty
- easy
- Serves
- 2
Get ready
Ingredients for 2 portions
- 250g skinless chicken thigh filletsthinly sliced
- 1 bell peppersliced
- 1 medium carrotcut into thin strips
- Approximately ½ head broccolicut into small florets; stalk peeled and sliced
- 2 portions noodles
Optional extras
- 100g baby spinach
Equipment
- large frying pan or wok
- saucepan
- chopping board
- knife
- jug
Cook
Method
Prepare everything
Slice the chicken and chop the vegetables. Mix the soy sauce, cornflour and water in a jug. Cook the noodles according to the packet instructions.
Cook the chicken
Heat the oil in a large frying pan or wok and stir-fry the chicken until browned and cooked through. Transfer it to a clean plate.
Cook the vegetables
Stir-fry the firm vegetables until just tender, adding a splash of water if needed.
Add the sauce
Add the garlic and ginger for 30 seconds. Return the chicken, stir the sauce and pour it into the pan. Cook until the sauce thickens and everything is steaming hot.
Finish
Add the spinach at the end if using and stir until wilted. Serve with the noodles or rice.
Use what you've got
Easy swaps
- Skinless chicken thigh filletsChicken breast can be used instead.
- BroccoliUse a similar amount of suitable firm vegetables that need using.
- Dried noodlesServe with rice instead.
For later
Storing and using leftovers
Ideas
Replace the listed vegetables with any suitable vegetables that need using. Cook firm vegetables early and add leafy greens at the end.
Community
Ratings and comments
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