chicken vegetable stir fry

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5 from 1 vote

Chicken and Vegetable Stir Fry

A tasy Asian meal that you can make yourself!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Gluten Free
Keyword: cashews, chicken, rice, vegetables
Servings: 4 people
Calories: 620kcal


  • 1 cup rice, brown uncooked
  • 2 tbsp oil, peanut
  • 500 g chicken, tenderloins cut into inch sized pieces
  • 12 mushroom, common finely sliced
  • 1 capsicum, red cut into thin sticks
  • 1 carrot cut into thin sticks
  • 3 clove garlic crushed
  • 1 onion, red quartered
  • 2 tbsp soy sauce GF if required
  • 2 tbsp oyster sauce GF if required
  • 20 snow peas ends removed
  • 1 bunch choy sum cut into 3 inch long sections
  • 80 g cashews, raw


  • Cook the brown rice by following the packet instructions. Drain and set aside.
  • Meanwhile, heat ½ of the oil in a large non-stick fry pan or wok. Add the chicken pieces in batches and cook until golden. Remove from the heat and repeat with the remaining chicken and set aside.
  • Heat the remaining portion of oil in the pan. Add the onion and garlic and sauté for 1-2 minutes or until soft. Add the mushrooms, capsicum and carrot and stir fry for a further 3 minutes. Add the chicken back into the pan along with the soy sauce and oyster sauce. Cook for a further 2 minutes.
  • Finally add the snow peas, choy sum and cashews and cook for 1 minute or until the choy sum has just wilted. Remove from the heat.
  • Immediately serve with a portion of brown rice. Enjoy!


Whole foods 77%
1 serve of this recipe provides:
  • 1 serve carbohydrate
  • 1 serve protein
  • 2 serves fat
  • 3 serves vegetables


Calories: 620kcal | Carbohydrates: 57g | Protein: 40g | Fat: 23g | Saturated Fat: 4g | Sodium: 1235mg | Fiber: 9g | Sugar: 10g | Calcium: 90mg