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Chicken and Vegetables Stir–Fry Recipe

Chicken and Vegetables Stir–Fry


Total Time : Serves 5

HOW TO PREPARE Chicken and Vegetables Stir–Fry Recipe

Combine water, MAGGI Less Salt Chicken Stock cubes, soy sauce, chili sauce, oyster sauce and corn flour in small bowl. Stir well to form the sauce and set aside.

Heat vegetable oil in a frying pan or wok, add chicken slices, mushroom slices, ginger and garlic and stir-fry the ingredients over medium heat for 4-5 minutes or until the chicken sticks change their color.

Add carrot slices, bell pepper slices and broccoli florets. Continue stirring for 3-4 minutes or until the vegetables are tender crisp.

Pour the sauce over the chicken and vegetables and cook with constant stirring for 2 minutes or until the sauce thickens. Stir in the spring onions then remove from heat.

Serve with cooked rice or noodles.

Nutritional Information For Chicken and Vegetables Stir–Fry Recipe

Per Portion of 300g

Energy : 218.00 Kcal
Protein : 26.00 g
Carbohydrate : 13.00 g
Fats : 6.90 g

Your Grocery List

  • For the sauce:

  • 1 cup water or 250 ml
  • 2 cubes MAGGI® Chicken Less Salt Stock Bouillon Cube
  • 2 teaspoons light soy sauce
  • 1 tablespoon thai sweet chili sauce
  • 1 tablespoon oyster sauce
  • 2 teaspoons corn flour
  • Chicken and vegetables:

  • 2 tablespoons vegetable oil
  • 500 g boneless and skinned chicken breasts, cut into thin slices
  • 1½ cups mushrooms or 150 g, sliced
  • 2 teaspoons fresh ginger, chopped
  • 2 cloves garlic, crushed
  • 1 medium carrot or 100 g, cut into thin slices
  • 1 medium red bell pepper or 150 g, sliced
  • 150 g broccoli, cut into florets
  • 1 cup spring onions or 100 g, sliced


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