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Every Sunday night my five roommates and I get together to have a family-style dinner. My family is currently half a world away so I really enjoy these meals. We each take turns as to who the chef is and they get to decide what our meal will be. So this week we had a chicken and vegetable stir fry. We had just been to Paddy’s market in Chinatown and were armed with heaps of fresh veggies.

Chicken and Vegetable Stir-Fry

Recipe: Serves 6

(I don’t have exact measurements of all the vegetables we used but you can pretty much eye it out for yourself depending on how much you like each one.)

2 big heads of Broccoli

Oyster Mushrooms

2 Red Capsicums

Snap Peas


4 small bunches of Bok Choy

1 large Zucchini

3 cloves of garlic

500gr of chicken

4 cups of Rice

Sweet Chili Sauce

Soy Sauce

Canola Oil




Before you get started make sure you wash and chop all your veggies.

Cut the zucchini into quarter moons.

Cut the capsicum into long strips, you can then cut the strips in half if you want small pieces.

And this is why you should check and wash all your fresh veggies. Hello little slug!

Chop the garlic into little pieces, slice the oyster mushrooms into medallions, simply pull apart the bok choy, cut the broccoli into smaller heads, and slice the leeks into little circles. Also, if you want to make sure your snap peas are really cooked you can boil them in water for just a minute before adding them to the stir fry. Set all your ingredients out on your work station.

Chop your raw chicken into small pieces.

Begin cooking your rice according to the package instructions or if you have a rice cooker simply add the rice and water and switch it on.

Once all your ingredients are the proper size you can begin heating the wok. Heat the wok over high heat, once the wok is hot, add 1 tablespoon of canola oil and swirl around to coat the side of the wok. Continue heating until it is very hot.

Make sure you heat the wok before adding the oil or it will burn.

Once the wok has become very hot you can start to cook the chicken.

While the chicken is cooking add some salt and pepper and 2 tablespoons of soy sauce.

Once the chicken is cooked slide it onto a plate and save it for later.

Return the wok to the stove and add another tablespoon of oil. Add the garlic, zucchini, capsicum, mushrooms, broccoli and snap peas and cook for 3 minutes. Next add the leek and bok choy.

Add 1/4 cup of sweet chili sauce and 1 tablespoon of soy sauce. Toss to combine.

Cook for about 5 to 7 more minutes until everything is done.

Add the chicken and toss to combine. Continue cooking for one more minute to make sure the chicken is still hot.

Once it’s done set the wok and the rice on the table and begin serving!

Serve with another sprinkle of salt, a twist of pepper and a healthy dollop of sweet chili sauce. Enjoy!