Quick Chicken Stir Fry

I have created this dish to support the Veg Power Stir Fry Frenzy campaign to show a quick, easy and affordable way of making a stir fry using lots of different veg. I have used veg that are currently in season and added broccoli for its texture, flavour and vibrant colour.


  • 1 tbsp vegetable oil
  • 350g skinless chicken breast, cut into strips
  • 500g mixed vegetables such as mushrooms, Savoy cabbage, onions, broccoli or carrots, cut into batons or slices
  • 1 orange, juiced
  • 1 tbsp reduced-salt soy sauce
  • 1 tbsp cornflour


  1. Mix the orange juice, soy sauce and cornflour together in a mug.
  2. Heat the oil in a wok or frying pan on a high heat.
  3. Add the chicken and stir fry for 3-4 minutes.
  4. Add the veg and stir fry for a further 4-5 minutes until the chicken is cooked. The veg may be bulky initially but it will soon reduce in size after cooking. The veg should still be crunchy when cooked.
  5. Give the orange juice, soy sauce and cornflour mixture a quick stir and add to the stir fry. Stir it thoroughly into the mixture. Serve with rice or noodles.

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