Chilli Chicken And Vegetable Stir Fry Recipe


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient


 Chicken thigh fillet250 Gram
 Carrot1 Medium
 Celery stick1
 Red pepper1 Small
 Oil1 Tablespoon
 Garlic1 Clove (5 gm), finely chopped
 Red chili1 Small, finely chopped
 Grated fresh ginger1⁄2 Teaspoon
 Onion1 Small, finely sliced
 Light soy sauce2 Teaspoon
 Oyster sauce1 Tablespoon
 Sesame oil1 Teaspoon
 Sugar1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 640 Calories from Fat 272

% Daily Value*

Total Fat 31 g47.1%

Saturated Fat 5.3 g26.5%

Trans Fat 0.3 g

Cholesterol 207.5 mg

Sodium 1481.6 mg61.7%

Total Carbohydrates 37 g12.2%

Dietary Fiber 7.4 g29.5%

Sugars 19.5 g

Protein 54 g107.9%

Vitamin A 290.8% Vitamin C 307.1%

Calcium 11.3% Iron 21.4%

*Based on a 2000 Calorie diet


Remove any fat from chicken.
Cut chicken into thin strips, as shown.
Cut carrot, celery and pepper into thin strips, as shown.
Heat oil in wok or large frying pan.
Add garlic, chilli, ginger and onion, stir-fry over high heat for about 2 minutes or until onion is soft.
Stir in chicken and carrot, stir-fry over high heat until chicken is tender.
Add celery and pepper, stir-fry for about 2 minutes or until celery is just tender.
Stir in combined sauces, sesame oil and sugar.