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Summer Chicken Stir-fry

15 Minute Summer Chicken Stir-fry. Perfect for a summers weekday evening, packed with veggies and on the table in 15 minutes.

Serves: 2 (easily doubled) Time: 15 minutes



  • 200g Broccoli Florets (about 6), halved, trimmed

  • 200g Chicken Breasts diced

  • Thumb Sized Piece of Fresh Ginger, cut into strips

  • 2 Garlic Cloves, minced

  • 1 Red Onion, sliced

  • 1 Roasted Red Pepper, from a jar, cut into cubes

  • 2 Teaspoons Olive Oil

  • 1 Teaspoon Mild Chilli Powder (optional)

  • 1 Tablespoon Soy Sauce

  • 1 Tablespoon Honey

  • 250g Pack Microwave Brown Rice or Noodles

  • Optional: baby corn or any leftover veggies


  1. Put the kettle on and throw the broccoli into a medium pan ready to go on the heat. Pour the water over the broccoli then boil for 4 mins.

  2. Heat the olive oil in a wok and stir-fry the ginger, garlic and onion for 2 mins, add the mild chilli powder and stir briefly.

  3. Add the chicken and stir-fry for 2 mins more. Drain the broccoli and reserve the water.

  4. Throw the broccoli into the wok with the soy, honey, red pepper and 4 tablespoons of the broccoli water then cook until heated through.

  5. Meanwhile, microwave the rice following the pack instructions and serve with the stir-fry. Easy peasy!


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Rosie ❤️


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