Chicken Stir-Fry

Serves 4-6 | Prep time: 35mins | Cook time: 20mins


600g chicken breasts cut in 2cm bite size pieces

2 tablespoons low sodium soy sauce

1 teaspoon fresh ginger

1 1/2 tablespoon cornstarch

2–3 tablespoon canola oil

1 onion diced

1 zucchini diced

2 carrots cut in matchsticks

¼ cauliflower cut into florets

½ cabbage, shredded


1 cup chicken broth

2 tablespoons low sodium soy sauce

1/2 teaspoon sesame oil

1 tablespoon brown sugar

2 teaspoons rice vinegar

2 tablespoons cornstarch

Optional: 1 tablespoon fresh ginger


  1. In a large ziploc bag combine chicken, soy sauce, ginger and cornstarch. Shake to coat. Leave to marinate for 30 minutes.
  2. Heat 1 tablespoon of oil over high heat in a wok or a large stainless steel skillet. Add chicken and cook stirring several times until the chicken is cooked through, about 3-4 minutes. Cook in small batches removing the cooked chicken to a plate.
  3. Heat 1 tablespoon of oil over high heat in wok.
  4. Add onion; stirring frequently. Transfer to plate with chicken.
  5. If necessary add another tablespoon of oil to the wok over high heat. Add carrots, cauliflower, cabbage and zucchini and cook for 3-4 minutes, stirring frequently. Place lid on wok for the last minute of cooking. Transfer cooked vegetables to a plate.
  6. In a small bowl whisk together chicken broth, soy sauce, sesame oil, brown sugar, rice vinegar and cornstarch. If desired add ginger. Pour into wok over low heat and whisk until thickened; about 2-3 minutes.
  7. Return chicken and veggies to wok and warm.
  8. Serve immediately over rice or udon noodles.