Chicken and vegetable stirfry

The ginger and sesame flavour of this stir-fry will work well with a variety of vegetables.

by Emily Richards PH Ec.
262 cal Serves 4
Prep time 0h 10m
Cook time 0h 15m
Total time 0h 25m
Chicken and vegetable stir fry chopped in a black wok



  1. Step 1

    In a bowl, toss chicken with ginger, curry and pepper.
  2. Step 2

    In a nonstick skillet heat, 1 tsp (5 mL) of the oil and brown chicken. Remove to plate.
  3. Step 3

    Return skillet to medium heat and add remaining oil. Cook onion and garlic for 2 minutes to start softening. Add vegetables and chicken.
  4. Step 4

    In a small bowl, whisk together broth, hoisin and cornstarch. Pour into skillet and bring to a simmer. Cover and cook for about 5 minutes or until chicken is no longer pink inside.
  5. Step 5

    Sprinkle with sesame seeds before serving, if using.
  6. Step 6

    Enjoy this over steamed brown rice or quinoa.

Nutritional information

Per serving (1 portion)

28 g
196 mg
595 mg
Total fat
4 g
Saturated fat
1 g
63 mg
26 g
5 g
7 g
Added sugars
0 g

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2015.