Easy Chicken and Vegetable Stir-Fry

Speedy, nutritious and ideal for a quick weeknight dinner, this low-fat Asian offering packs in the veggies, as well as a dose of lean protein.


  • 3 tbs soy sauce
  • 2 tbs oyster sauce
  • 2 tbs rice wine vinegar
  • 2 tsp caster sugar
  • 1 tbs hot water
  • 2 large skinless chicken breasts, cut into thin strips
  • 3 tbs groundnut oil, or sunflower oil
  • 1 Chinese cabbage, shredded
  • 1 red onion, thinly sliced
  • 2 carrots, peeled and shredded, or cut into thin batons
  • 1 large red capsicum, cored, seeded, cut into thin strips
  • 125g (3/4 cup) canned sweetcorn, drained
  • 2 large handfuls beansprouts


Step 1.
Whisk together the soy sauce, oyster sauce, vinegar, sugar and hot water in a bowl until the sugar has dissolved.

Step 2.
Season the chicken with plenty of salt and pepper. Heat 2 tbs oil in a wok set over a high heat.

Step 3.
Add the chicken and stir-fry until coloured for around 3-5 minutes, or until almost cooked through. Remove to a plate with a slotted spoon and set aside.

Step 4.
Add the remaining oil followed by the cabbage, onion, carrots, capsicum and sweetcorn, stir-frying for about 3 minutes or until the vegetables are just tender to the tip of a knife.

Step 5.
Return the chicken to the wok along with the prepared sauce from step 1 and the beansprouts. Stir-fry for a further 2-3 minutes, tossing occasionally, until the chicken is cooked through.

Step 6.
Divide between bowls and serve immediately for best results.

Serves 4