Chicken Stir Fry

This chicken stir fry is quick, simple, tastes great and is nutrient-dense. You can use almost any vegetables, reducing wastage and making it an affordable dish. The chicken can be substituted for other protein and starchy carbohydrates such as whole grain rice, quinoa or sweet potatoes can be added. The wide array of colour provides many different nutrients hence supporting all areas of health.


Recipe by Heather Richards
Serves - 1
Prep. Time - 15 minutes
Cooking Time - 15 minutes


  • 1/2 onion
  • 1 clove garlic
  • Olive oil for cooking
  • 1 teaspoon chopped fresh ginger
  • Sea salt for seasoning
  • 1 chicken fillet sliced into thin strips
  • 1/2 pepper (mixed colours)
  • 1 handful of mange tout
  • 2 handfuls of bean sprouts
  • 3 medium mushrooms
  • 5cm of courgette
  • Handful of defrosted petit pois
  • 1.5 tablespoons toasted sesame oil
  • 1.5 tablespoons tamari soy sauce
  • Flaked almonds to sprinkle on the finished dish
  • Small handful chopped coriander


Chop onion & garlic and fry with chopped ginger and salt in a little olive oil.

Stir fry chicken strips in a separate pan until cooked through.

Chop peppers, mushrooms & courgettes and add to the pan with onion, ginger & garlic.

Add mange tout, bean sprouts and peas. Stir. Leave to cook until vegetables begin to soften.

Add cooked chicken and stir.

Stir and add tamari soy sauce and sesame oil for flavour.

Place on a plate. Sprinkle with flaked almonds and chopped coriander.

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