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Easy Chicken & Veggie Stir-Fry

A favourite, easy dinner in our home is a veggie-packed stir-fry. I normally just have vegetables but you can easily add chicken or beef. Feel free to mix and match, get creative and add whatever veggies you have in the fridge. I typically use capsicum, broccoli, carrot and cabbage.

Serves: 2


  • 2 small chicken breasts, organic and sliced thinly (if using meat)
  • 1 tbsp coconut oil
  • ½ red onion
  • 2 garlic cloves
  • 1 tsp chilli flakes
  • ½ red cabbage
  • ½ bunch of kale, leaves stripped
  • ½ head broccoli
  • 2 tbsp tamari (can also use sesame oil if you have some for a great nutty taste)
  • 1 tbsp sesame seeds/ cashews sprinkled on top for extra crunch.


  1. On a large chopping board, slice red onion thinly. Chop broccoli into small florets. Shred kale and finely slice red cabbage. Set aside.
  2. Heat coconut oil in a large non-stick fry pan on medium-heat.
  3. Add red onion and sauté until translucent.
  4. Mince 2 garlic cloves and add to pan, sauté until golden and fragrant.
  5. Add chicken and sauté until cooked through. Drizzle 1 tbsp tamari sauce and a sprinkle of chilli flakes.
  6. Add all chopped vegetables to the pan and continue to sauté, adding another 1 tbsp of tamari sauce. Sauté on high heat for a further 3-5 minutes, until vegetables are cooked.
  7. Sprinkle with sesame seeds, cashews and some extra chilli flakes. Divine into bowls and serve with brown rice, if desired.

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