5 from 1 vote
Chicken and Vegetable Stir Fry.58
Recipe: Vegetable and Chicken Stir Fry - making a half or quarter portion
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

Making a half or quarter portion is easy

Course: Dinner, lunch
Cuisine: Asian, Chinese
Keyword: Vegetable and Chicken Stir Fry
Servings: 4 servings
Calories: 90 kcal
Author: Helen Best-Shaw
  • 2 tbsp soy sauce
  • 2 tbsp sesame oil
  • 2 tsp caster sugar
  • 1 tsp cornflour
  • 1 tsp Chinese five spice
  • 2 tbsp Chinese rice wine or dry white wine
  • Stir fry vegetables of your choice:
  • Yellow pepper roughly sliced
  • Bamboo shoots
  • Water chestnuts
  • Carrots finely sliced
  1. Chicken breast enough for 4 – diced (mine on this occasion was precooked)
  2. Combine the soy sauce, sesame oil, sugar, cornflour, Chinese five spice and Chinese rice wine into a paste.
  3. Place a wok (or flat frying pan) on a medium heat, with some sesame or peanut oil on a high heat. Once warmed through add the vegetables and cook on a high heat for a few minutes.
  4. Add the pre cooked chicken and then cook for a few minutes further. If using fresh chicken, add before the vegetables.
  5. Serve immediately.
Nutrition Facts
Recipe: Vegetable and Chicken Stir Fry - making a half or quarter portion
Amount Per Serving (4 servings)
Calories 90 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 503mg22%
Potassium 33mg1%
Carbohydrates 3g1%
Sugar 2g2%
Protein 1g2%
Vitamin C 0.2mg0%
Calcium 6mg1%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.