Liz's Chicken Stir Fry

This chicken stir-fry is about as easy as it gets! It’s quick to make and I use whatever I can find in the fridge. A great way to use up odd bits of vegetables or salad. It starts with some strips of chicken breast, although chicken thighs or beef also work well. I like to start with the chicken, garlic, chilli and ginger when I am making a stir-fry because as they brown, they create a layer of flavour in the pan. When the veggies go in, they pick up some of that flavour and then develop their own.

Chicken stir fry


  • 1 lb boneless, skinless chicken cut into strips

  • pepper to taste

  • 2 tbsp olive oil divided

  • A handful of green veggies – I used Kale but Broccoli, Green Beans, Mange Tout or even lettuce work well

  • 1/2 yellow or red bell pepper cut into thick slices

  • 2 spring onions cut into 1 inch pieces

  • A thumb sized piece of ginger cut into slices

  • 2 garlic cloves cut into slices

  • A green or red chilli sliced – remove the seeds!


1 tsp honey

• 3 tbsp low sodium soy sauce


  1. Add one tablespoon of olive oil to a large frying pan or wok and heat over medium high heat.

  2. Start cooking the chicken then add the garlic, ginger, chilli, and season with pepper.

  3. Cook for 3 -5 minutes or until the chicken is cooked through.

  4. Add the honey and soy sauce and mix well, coating all the chicken.

  5. Add kale and bell pepper, and cook, stirring occasionally, just until crisp tender.

  6. Serve with rice or noodles if desired.

Back to blog