Uploaded June 2026 | Updated September 2026, 2 weeks ago
My tasty Chicken and Veggie Stir Fry – a quick mid-week meal with a kick of chilli heat that you can get on the table in less than 20 minutes!
Ingredients
3 chicken breast fillets sliced into bite-size pieces
2 tbsp cornflour/cornstarch
pinch salt
pinch pepper
2 tbsp oil (I use avocado oil)
85 g (1 cup) sugar snap peas/snow peas
1 yellow pepper deseeded and sliced
1 red pepper deseeded and sliced
2 cloves garlic peeled and minced
4 tbsp soy sauce
2 tbsp Chinese rice vinegar
3 tbsp brown sugar
3 tbsp sweet chilli sauce
2 tbsp tomato ketchup
1 bunch spring onions/scallions chopped
1 small red chilli deseeded and sliced
To serve:
boiled rice or noodles
Instructions
✅Place the chicken onto a plate, add the cornflour, salt, and pepper, and toss together to coat the chicken.
✅Add the oil to a wok and heat on high. When the oil is very hot, add in the chicken and fry for 5-6 minutes – turning a couple of times until lightly browned.
✅Add in the sugar snap peas and peppers and fry for a further two minutes.
✅Add in the garlic, soy sauce, Chinese rice vinegar, brown sugar, sweet chilli sauce, and tomato ketchup. Continue to heat on high, tossing everything with a spatula, until heated through. Check the chicken is cooked by taking a large piece and slicing it in half. If it’s no longer pink in the middle, it’s cooked.
✅Stir through the chopped spring onions and the chopped chilli, and heat for one more minute until they’re hot, but still crunchy.
✅Serve with rice or noodles.
My tasty Chicken and Veggie Stir Fry – a quick mid-week meal with a kick of chilli heat that you can get on the table in less than 20 minutes!
Ingredients
3 chicken breast fillets sliced into bite-size pieces
2 tbsp cornflour/cornstarch
pinch salt
pinch pepper
2 tbsp oil (I use avocado oil)
85 g (1 cup) sugar snap peas/snow peas
1 yellow pepper deseeded and sliced
1 red pepper deseeded and sliced
2 cloves garlic peeled and minced
4 tbsp soy sauce
2 tbsp Chinese rice vinegar
3 tbsp brown sugar
3 tbsp sweet chilli sauce
2 tbsp tomato ketchup
1 bunch spring onions/scallions chopped
1 small red chilli deseeded and sliced
To serve:
boiled rice or noodles
Instructions
✅Place the chicken onto a plate, add the cornflour, salt, and pepper, and toss together to coat the chicken.
✅Add the oil to a wok and heat on high. When the oil is very hot, add in the chicken and fry for 5-6 minutes – turning a couple of times until lightly browned.
✅Add in the sugar snap peas and peppers and fry for a further two minutes.
✅Add in the garlic, soy sauce, Chinese rice vinegar, brown sugar, sweet chilli sauce, and tomato ketchup. Continue to heat on high, tossing everything with a spatula, until heated through. Check the chicken is cooked by taking a large piece and slicing it in half. If it’s no longer pink in the middle, it’s cooked.
✅Stir through the chopped spring onions and the chopped chilli, and heat for one more minute until they’re hot, but still crunchy.
✅Serve with rice or noodles.
