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Chicken and Vegetable Stir Fry.58
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5 from 1 vote

Recipe: Vegetable and Chicken Stir Fry - making a half or quarter portion

Making a half or quarter portion is easy
Servings: 4 servings
Prep Time15 mins
Cook Time15 mins
Total Time30 mins


  • 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


  • Chicken breast enough for 4 – diced (mine on this occasion was precooked)
  • Combine the soy sauce, sesame oil, sugar, cornflour, Chinese five spice and Chinese rice wine into a paste.
  • 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.
  • Add the pre cooked chicken and then cook for a few minutes further. If using fresh chicken, add before the vegetables.
  • Serve immediately.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Serving: 4servings | Calories: 90kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 503mg | Potassium: 33mg | Sugar: 2g | Vitamin C: 0.2mg | Calcium: 6mg | Iron: 0.6mg
Course: Dinner, lunch
Cuisine: Asian, Chinese
Keyword: Vegetable and Chicken Stir Fry