Chinese Stir Fry

This is a massive hit in my household. It's a substantial meal and it's quick and easy to make. Let's face it, sometimes making dinner can be a chore, so to save time and effort when it comes to cooking a quick family dinner or a meal for two, not everything is weighed out precisely. This leaves the recipe open to be altered to your taste and preferences. I hope you enjoy it as much as we do. 











500g Chicken Breast

2 or 3 Organic carrots

A few handfuls of Broccoli

2/3 Peppers

Hoi Sin Sauce

Soy Sauce

1/2" Ginger or 1tsp Ginger Powder

1tsp All Spice

1/2tsp salt

1/4 tsp white pepper

1bsp Nutmeg/olive oil

Best to use a Wok or Large Frying Pan



  • Start of by peeling and slicing your carrots into long thin strips, followed by thinly slicing the broccoli and peppers. Put the peppers to one side. Add the carrots and broccoli to a pan of boiling water and leave to simmer for 5 mins.


  • While they're simmering away, slice the chicken breasts in to small, bite size pieces and place in a bowl. Coat the chicken with 1tsp of nutmeg oil then throw in the Ginger, All Spice, Salt and White Pepper. Mix together until evenly coated. 

  • Turn your Wok on and add your last tsp of oil. Get the pan nice and hot before adding the chicken. 

  • Once the chicken has begun to cook on both sides drain the vegetables and add the broccoli, carrots and peppers. REMEMBER to save some of the water to cook your noodles!! Pour in your hot sin sauce and soy sauce and mix everything together.

  • Using the water from the vegetables to cook your noodles, they should cook within 2 minutes, by this point your chicken should be glazing away nicely in the wok, along with the vegetables. 

  • Once your noodles are cooked, pull them out their water using BBQ tongues or a Pasta Fork and quickly throw into the wok, tossing everything together. 

  • Let everything combine for a minute or two and plate up. 

Neena Rose