Chicken Stir-Fry

This no fuss chicken stir-fry recipe is a super quick lunch or dinner, which can be made by only using one-pot. This delicious chicken recipe is also packed with flavour and is also healthy for you.

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Serves: 4
Time taken: 20 minutes
Difficulty: Easy


50ml Sesame oil
2 (150g each) Chicken breasts, sliced
3 Garlic, minced
15g Ginger, minced
4 Chilli, finely sliced (quantity depending on how spicy you want it)
1 Broccoli, cut into very small florets
4 Carrots, peeled and julienne
20ml Rice vinegar
80ml Soya sauce
2 Tbsp Honey
800g Fresh egg noodles (straight in the wok noodles)
Coriander, optional

Ingredient Notes

  • Vegetables can be tweaked for preference, try adding pak choi, snap peas, peppers or mushrooms.
  • Fresh egg noodles are found in the refrigerator section of the supermarket. These can be swapped with other straight in the wok dry noodles, however quantity size may need adjusting.


  1. Heat sesame oil in a large wok over a medium-high heat, add chicken and sear for 2-3 minutes. Next add garlic, ginger & chilli and sauté, mixing consistently for 30 seconds. Add broccoli and carrots and cook for 2 minutes, stirring constantly. Add rice vinegar, soya sauce and honey and continue cooking for 3-4 minutes, letting the sauce reduce by half. Add the egg noodles and cook for 1-2 minutes, until hot.
  2. Serve fresh from the pan with a sprinkle of coriander. 
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