Chicken Stir Fry


Chicken Stir Fry


  • 1 tablespoon olive oil
  • Sliced chicken tenderloins
  • 1 tablespoon soy sauce
  • 1 tablespoon mango ginger chutney
  • 1 tablespoon water
  • 1/2 small red capsicum, cut into thin strips
  • 1/2 small yellow capsicum, cut into thin strips
  • Shallots, sliced thinly
  • Bean sprouts (optional)
  • 1 small zucchini, cut into thin strips (optional)
  • 40g green beans, sliced (optional)
  • 1 chilli (optional)
  • Sesame seeds


  1. Heat 2 teaspoons of the oil in a wok or frying pan over high heat until hot.
  2. Add the chicken and stir- fry tossing frequently, for about 3-4 minutes or until just tender.
  3. Transfer chicken to a plate. Combine the soy sauce, chutney and water and set aside.
  4. Heat the remaining 2 teaspoons of oil in wok over medium-high heat and stir-fry the vegetables for 3-5 minutes or until tender. You can add the chilli if you like heat.
  5. Add the soy sauce mixture to the wok with the chicken and toss over high heat until the sauce has thickened.
  6. Sprinkle sesame seeds and shallots before serving.



Ingredients for Chicken Stir Fry

Capsicum Green (each)

Product of Australia

$1.67 ea

Capsicum Green Imperfect Pick Value Range (min 500g)

Product of Australia

$1.50 ea

Capsicum Red (each)

Product of Australia

$2.37 ea

Chillies Hot Long Red (min 110g)

Product of Australia

$2.20 ea

Peas Snow (150g)

Product of VIC (Aust)

$3.29 ea

Sprouts Bean (450g bag)

Product of Australia

$1.49 ea

Zucchini Black (each)

Product of QLD (Aust)

$0.80 ea

Zucchini Black Imperfect Pick Value Range (min 500g)

Product of QLD (Aust)

$0.52 ea