Chicken Stirfry with Asian Veggies



Tegel Fresh Chicken Skinless Thighs
  • 1/4 cup soy sauce
  • 1/4 cup sweet chilli sauce
  • 1 clove garlic, crushed
  • 1 teaspoon crushed ginger
  • 2 teaspoons corn flour
  • 400g Tegel Fresh Chicken Skinless Thighs, cut into strips
  • 1 onion, finely sliced
  • 3-4 cups stir fry vegetables (we used broccolini, capsicum and spring onions)
  • 1/3 cup roasted cashew nuts

    To Serve: Cooked rice or noodles to serve.


  1. To make the stir fry sauce, place the soy sauce, sweet chilli sauce, garlic, ginger and corn flour in a bowl and whisk to combine. Set aside.
  2. Heat a dash of oil in a wok or frying pan on a high heat until hot. Add the Tegel Fresh Chicken Skinless Thighs and cook until golden, about 6 minutes. Remove from the pan and set aside.
  3. Add a splash of oil to the pan and cook the onion until fragrant, about 1 minute. Add the remaining vegetables to the pan and stir fry, until tender and vibrant in colour, about 3 minutes. Add the stir fry sauce and the chicken back to the pan and continue to cook for about 3 minutes.
  4. Remove from heat and toss through the cashew nuts.
  5. Serve with rice or noodles.

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