How to Cook a Quick Chicken & Veggie Stir-Fry at Home
Simple chicken and fresh veggies, ready in minutes for busy weeknight nights.
INGREDIENTS
- 2 chicken breasts
- 1 red capsicum
- 1 carrot
- 1 small broccoli head
- 2 cloves of garlic
- 2 tbsp soy sauce (or to taste)
- 1 tbsp olive oil
- Optional: ginger, spring onions, or sesame oil for extra flavour
INSTRUCTIONS
- Slice the chicken thinly against the grain. Chop the capsicum, carrot, and broccoli into even-sized pieces, and finely slice the garlic.
Good prep makes cooking faster and easier. - Heat a large pan or wok over medium-high heat and add the olive oil.
- Add the chicken and cook for 3–4 minutes, stirring occasionally, until just cooked through. Remove from the pan and set aside.
- In the same pan, add the garlic, carrot, capsicum, and broccoli. Cook for 2–3 minutes until just tender but still crisp.
- Return the chicken to the pan, add soy sauce, and toss everything together. Cook for another 1–2 minutes until well combined.
- Serve straight from the pan with rice or noodles - simple, fast, and satisfying.
CAMPFIRE COOKING TIPS
- Use a flat skillet or cast-iron pan over hot coals rather than open flames.
- Cook hot and fast to keep the veggies crisp and the chicken juicy.
- Prep all ingredients before cooking - campfire cooking is much easier when everything is ready.
- A long-handled spatula or tongs helps keep hands clear of the heat.
GREAT TOOLS TO HAVE ON HAND
While this recipe is simple, the right tools make a big difference:
- Big Chop – Pieman River Collection Cutting Board
- Plenty of space for slicing chicken and chopping veggies, keeping prep organised and efficient.
- Sharp kitchen knife for clean, even cuts
- Large pan or wok
- Heat-resistant tongs or spatula
You’ll find the Big Chop – Pieman River Collection Cutting Board in our cutting board range online, built for everyday cooking and generous prep sessions.
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