Chicken and Vegetable Stir Fry

28 Aug 2020

Chicken and Vegetable Stir Fry


2 tbsp sesame seeds, toasted golden brown in a pan or oven

2x chicken breasts (or 4 boneless thighs) Cut into strips

1 large head of broccoli cut into small florets. (trimming and cutting the stalk into matchstick size pieces)

1 onion, finely sliced

2 carrots, cut into matchstick size pieces

1 stick celery, cut into matchstick sized pieces

1 red pepper, cut into strips

150g beansprouts

4 spring onions, cut into slices

100g mushrooms, cut into slices

3 garlic cloves, finely chopped

1 thumb sized piece of fresh ginger, peeled and grated

2 tbsp vegetable oil

250g egg noodles


  1. Prepare all the vegetables and chicken as above and toast the sesame seeds ready for later.
  2. Part cook the broccoli in boiling water then cool with cold water.
  3. Prepare the sauce by putting all the ingredients in a jar and shaking vigorously.
  4. Bring a pot of water to boil, season the water and put the noodles in.
  5. Put your wok onto a high heat and add the vegetable oil. Allow the oil to get extremely hot before adding the chicken and stirring quickly with a wooden spoon.
  6. Next add the onion, pepper, celery, carrot and broccoli matchsticks stir and toss all the ingredients together and cook for a minute.
  7. Then add the broccoli florets, the sliced mushrooms and the bean sprouts and allow to cook for another minute before adding the garlic, ginger and spring onion and cook for another minute.
  8. Finally add the sauce and bring up to the boil.
  9. Drain the noodles and add to the chicken and vegetable stir fry, carefully mixing together all ingredients.
  10. Serve the mixture into heated bowls allowing the colourful ingredients to sit on top. Sprinkle with toasted sesame seeds and serve.


UKHarvest Top Tips!

Vegetarian or pescatarian? this dish also works well with prawns, tofu, Quorn, tempeh or other meat alternatives

Don’t be afraid to throw in any vegetables, even if they are slightly past their best

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