Stir Fried Chicken and Veggie | Perfect Combination of Protein and Fibre
Recipe type: Main
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 Servings
  • Chicken breast – 500 gms, boneless and skinless
  • Red bell pepper/capsicum – 1, small, cut into 1-inch long strips
  • Broccoli – 1, cut into florets of about 2 cups
  • Carrot – 2, medium, cut into thin circles
  • Onion – 1, medium, thinly sliced (about 1 cup)
  • Garlic – 6 to 8 cloves, minced or grated
  • Ginger – 1-inch piece, grated
  • Spring onion – 2 stalks, finely chopped
  • Salt to taste (about ½ tsp for chicken and ½ tsp for veggies)
  • Black pepper powder – ½ tsp
  • Cornflour/corn starch – 1 tsp
  • Oil of your choice to sauté the chicken – ¼ cup
For Sauce:
  • Low sodium soy sauce – 2 tbsp
  • Vinegar – 1 tsp
  • Honey – 1 tsp
  • Cornflour/corn starch – 2 tbsp
  • Chilli sauce/hot sauce – 2 tbsp (any sauce of your choice – schezwan, sriracha or green chilli sauce)
  • Water – ½ cup
  1. Wash and pat dry the chicken breast. Cut it into bite size pieces, about 1-inch cubes.
  2. Take the chicken cubes in a mixing bowl and add salt, pepper and 1 teaspoon of corn flour. Give the chicken cubes a good mix.
  3. Heat half of the oil in a skillet. Once hot, place the chicken cubes in a single layer. Cook the chicken in medium heat for 5 minutes without disturbing.
  4. After 5 minutes, flip the chicken cubes over and cook the other side for 5 more minutes. Chicken breast cooks very fast, so don’t overcook it as it may turn tough.
  5. Once the chicken is lightly golden brown, take them out in a plate lined with kitchen paper to soak the excess oil. You may need to cook chicken in two batches.
  6. To retain the nutrition in my veggies, I prefer to steam them first and then briefly stir fry them with the sauce. So you can use your steamer to steam the carrots and broccoli which would take 10 to 12 minutes. Don’t make them too soft as they will become too soggy after being stir fried.
  7. If you don’t have a steamer, simply boil water in a sauce pan and put a colander on top of it. Then arrange the veggies on the colander. You can cover the colander with a large plate if possible, then steaming will be done quickly, in about 10 to 12 minutes. If not, then it will just take a little longer about 20 minutes.
  8. Now add the remaining half of the oil to the same skillet and add sliced onion to it. Cook the onion in medium flame for 5 minutes or until it turns golden brown. You don’t need to make the onion deep brown for this recipe, just translucent and light golden onion is good enough.
  9. While onion is cooking, prepare the stir fry sauce by mixing everything listed under sauce in a small bowl and whisking thoroughly to make a lump-free mixture. Set it aside.
  10. Back to the skillet – when onion is soft and golden, add the steamed veggies, carrots and broccoli. Stir fry them in medium high flame for couple of minutes.
  11. Then add the capsicum/bell pepper and continue to stir fry in medium high flame for 2 more minutes. Now stir in the cooked chicken cubes to the skillet.
  12. Then add the sauce to the skillet. Make sure to whisk the sauce once before adding to skillet as corn flour will get collected at the bottom of the bowl if left for a while.
  13. Once the sauce is added to the skillet, keep stirring the chicken and veggies on medium high heat; sauce will thicken in no time and cling to chicken and veggies.
  14. After adding the sauce, do not cook the chicken and veggies for more than 2 to 3 minutes as they may turn soggy.
  15. Finally sprinkle the chopped green/spring onion over the stir fried chicken and veggies and give a final stir. Switch off the flame. For an added kick, crush some black pepper on top of the chicken and veggies.
  16. Your delicious chicken and veggie stir fry is ready to devour with white rice or wok tossed noodles or just on its own! Enjoy!
Recipe by Flavor Quotient at