All-In Chicken and Veggie Stir-Fry

Stir-frys are what I used on to live on when I was at drama-school. They are quick and easy and so full of goodness. A great way to use up left-over vegetables you have in the fridge, and as the rain buckets down around me in London, they are a warming and welcome meal.

I will list exactly what I put in this stir-fry, but as the title suggests, this is an all-in vegetable medley! Don’t get fussy about what you put in, just make sure there is lots of colour. I love Kale, and it is one of the best foods for you on the planet, so I try and use it wherever I can and it works beautifully to add colour to a meal like this one. The enoki mushrooms become almost like noodles when cooked and will give it a real asian feel. Speaking of noodles, I don’t use any in stir-frys, nor did we use any rice, just mountains of veggies and protein! This quantity made 4 huge portions (for 2 dinners in a row), but if you used noodles or rice to accompany, this amount would easily feed 8!

  • 3 Tbs Soy Sauce
  • 2 Tbs Tamari
  • 1 Tbs Oyster Sauce
  • 3 cloves garlic, crushed
  • 1 whole red chili, finely chopped (seeds too)
  • approx 3 inches of root ginger, sliced julienne
  • 3 carrots, sliced
  • approx 20 mushrooms (2 punnets, I used baby portobello and button)
  • 1/2 head broccoli
  • 1/2 head cauliflower
  • 1/2 bag of kale
  • 1/2 onion diced
  • 1 red capsicum, sliced
  • 1 zucchini, sliced
  • 2 large chicken breasts, sliced
  • 1 bundle enoki mushrooms
  • 1 Tbs coconut oil
  • Large handful roughly chopped coriander
Chop and prepare all the vegetables and slice the chicken. Heat the coconut oil in a wok. Throw in the garlic, onion and chicken. Cook for about 30 seconds-1 minute. Add in the rest of the ingredients except the kale and stir fry! Constantly move the food around in the wok so that it is all cooked evenly. When the chicken is almost done, throw in the kale and mix it through until it just wilts. Remove from the heat and serve immediately!

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6 thoughts on “All-In Chicken and Veggie Stir-Fry

    • WOW Justin it looks fantastic! Nice one. I have never made Oyster sauce from scratch aren’t you brave! I haven’t used Oysters at home really so no ideas on that front I’m sorry, just to be very careful with them and I would not ever re-heat them as they are an easy way to get Salmonella. Love getting your photos!

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