Chicken and Veggie Stir Fry

Chicken and Veggie Stir Fry

Serves 3
Meal type Main Dish
Website Adapted from Iowa Girl Eats


  • 1 Tbsp canola oil
  • 2 chicken breasts (cut into bite sized pieces)
  • 1 head broccoli (chopped)
  • 1 Tbsp water
  • 1 zucchini (chopped)
  • 1 bunch asparagus (chopped)
  • 1 cup snap peas (chopped)
  • 6 green onions (chopped)
  • 1 egg + 1 egg white
  • 1/4 tsp (sesame oil)
  • sesame seeds, chopped peanuts, chopped cilantro (to garnish)


  • 1/2 cup chicken broth
  • 3 Tbsp soy sauce
  • 3 Tbsp hoisin sauce
  • 2 Tbsp chili garlic sauce
  • 2 Tbsp almond butter
  • 2 Tbsp rice vinegar
  • 1 Tsp sesame oil
  • 1 clove of garlic (minced)
  • 1 Tsp ginger (grated or minced)


You can use whatever vegetables you have in your fridge - peppers, mushrooms, cauliflower or eggplant would all work great in a stir fry. Just remember to add them according to cooking time. You will probably have more than enough sauce - I like to add about half and serve half on the table to pour over the rice or noodles.


1. Combine all sauce ingredients together and microwave for 20 seconds. Whisk to combine and set aside.
2. Whisk together egg, egg white, and sesame oil and set aside.
3. Heat a large non stick wok over high heat and add 1/2 tbsp canola oil. Add chicken and season with salt and pepper and cook, stirring, for about 5 minutes or until no longer pink. Remove from wok and set aside.
4. Add 1/2 tbsp canola oil and add broccoli and 1 tbsp of water and cook for about 2 minutes. Add asparagus and zucchini and cook for another 2 minutes. Add green onion and snap peas and cook for another 2 minutes.
5. Push vegetables to the side to create a well in the centre and add egg. Scramble until cooked. Once scrambled, add back chicken and sauce and stir to combine. Cook for another 2 minutes or until sauce slightly thickens.
6. Serve over noodles, rice, or quinoa topped with the garnishes of your choice.