Chicken and Vegetable Stir Fry




Prep time: 30 minutes
Cooking: 10 minutes
Serves: 4


  • Oil for cooking
  • 300g chicken, sliced
  • 3 cloves garlic, chopped
  • 150g broccoli florets, blanched briefly and plunged into ice water then drained
  • 8 baby corn, sliced thickly
  • 150g yellow zucchini, roughly cut
  • 1 red capsicum, cut into big cubes
  • 50g carrots, sliced
  • 15 sweet peas
  • 8 fresh button mushrooms, halved
  • 2 Tbsp AYAM™ Oyster Sauce
  • 1 Tbsp AYAM™ Light Soy Sauce
  • ½ tsp AYAM™ Dark Soy Sauce
  • 2-3 small dashes AYAM™ Pure Sesame Oil
  • 150ml stock or water
  • 1 Tbsp cornflour mixed with 3 Tbsp water, for thickening



  1. Heat 3 Tbsp oil in a wok and sear chicken until half cooked. Set aside and add more oil if needed.
  2. Stir-fry garlic until fragrant. Add in chicken and rest of vegetables followed by seasoning sauces and oil. Stir-fry over high heat for 1-2 minutes, add in stock or water, cover and cook for 1 minute.
  3. Remove lid, adjust seasoning to taste and stir cornflour mix into simmering sauce to thicken. Bring to a quick boil, turn off heat and dish out. Serve with steamed rice.


Replace Dark Soy Sauce with Sweet Soy Sauce for a sweeter stir fry.

Go fish!
Chicken can be substituted with 500g firm white fish fillets, cut into 2cm chunks.

Recipe from AYAM


Ingredients for Chicken and Vegetable Stir Fry

Broccoli Head Each

$2.50 ea

Capsicum Red Each

$1.50 ea