Chicken & Vegetable Stir-Fry
Chicken & Vegetable Stir-Fry—a quick, flavour-packed dish that’s as fresh as it gets! Did you know that when kale blooms, it produces little yellow flowers that look just like rapeseed flowers? I had no idea either, but not only are they beautiful, they’re also delicious!
Last week, I had my first vegetable harvest at the Pluktuin in Amsterdam West and wow—what an abundance of fresh produce! So much, in fact, that I had to plan a whole week’s menu just to make sure I could use everything up. This stir-fry was the perfect way to showcase some of those incredible ingredients.
Inspired by @khinskitchen, this recipe keeps things simple yet incredibly tasty, with just a few swaps to use what I had on hand. For the veggies, I went with a mix of baby bok choy, kale (plus the flowers!), fresh oyster mushrooms (home-grown with Rotterzwam), and a few staples from my kitchen—spring onion, onions, garlic, chili, ginger, and celery. Add to that tender chicken and a savoury, umami-rich sauce, and you’ve got the perfect easy weeknight meal.
Why You’ll Love This Recipe
✔️ Quick & Easy – Ready in under 30 minutes, perfect for busy days.
✔️ Fresh & Seasonal – Packed with vibrant, homegrown vegetables.
✔️ Versatile – Swap in any veggies you have on hand.
✔️ Full of Flavour – A delicious balance of savoury, spicy, and umami.
✔️ Healthy & Satisfying – A nourishing, protein-packed meal.
So, let’s get cooking! Here’s how to make Chicken & Vegetable Stir-Fry, a dish that proves simple ingredients can create big flavours.
More Kale flower inspiration? What about this Garden Salad with Lentils?
Chicken & Vegetable Stir-Fry
(1 votes, average: 5.00 out of 5)
Loading...Enjoy a quick Chicken & Vegetable Stir-Fry with fresh ingredients straight from the harvest. Taste simplicity and flavour combined.
Ingredients
- Chicken Marinade
- 1 tsp Corn starch
- 1 tsp Sesame oil
- 1 tsp Sugar
- 1 tsp Light soy sauce
- ¼ tsp Baking soda
- Sauce Mix
- 2 tbsp Oyster sauce
- 1 tbsp Light soy sauce
- 1 tsp Sesame oil
- 1 tbsp Rice vinegar or white vinegar
- 1 tsp Sugar
- 1 tsp Corn starch
- Good pinch of White pepper
- Ingredients
- 3 tbsp vegetable oil
- 300 - 400 g chicken thigh or breast, cut into thin strips
- 1-2 red chilis, fresh or dried (optional), roughly chopped
- 2 cloves garlic, thinly sliced
- 3-4 cm ginger, peeled and julienned
- 1-2 small onions, thinly sliced
- 250 g vegetables of choice (see notes)
- 2-3 spring onions, sliced diagonally into 2-3 cm pieces
- To serve
- Steamed white rice
- Toasted sesame seeds to garnish
- A few slices of spring onion
- Chili oil, store bought or homemade
Instructions
Prepare the rice according to the packaging this usually takes 8 minutes to boil and then time to steam in the pan. Enough time to make the rest of the dish.
Prepare the chicken marinade and add this to the chicken. Mix thoroughly to coat well and let rest in the fridge for 15 minutes while you prepare the rest.
Mix together all the sauce ingredients until well combined, set aside.
Slice all the vegetables to your liking.
Heat a large wok or frying pan to medium-high heat and add the vegetable oil. When the oil is hot add the chicken slices and stir-fry for 3-4 minutes until cooked through and starting to brown on all sides. Remove from the pan and set aside.
Use the oil that's left in the pan, if not enough add a drop extra.
Add the onion slices and let stir-fry on high heat for a minute, then add the chili, garlic and ginger. Stir fry for another minute. Add the rest of the ingredients and continue to cook for another 1-2 minutes. Make sure not to over cook, you want to keep the crunch in the veggies.
Return the chicken slices back and pour in the sauce mixture. Mix well to coat evenly.
Turn off heat and dish up the rice and the chicken vegetable stir-fry. Garnish with toasted sesame seeds, extra chopped spring onions and some chili oil (store bought or homemade).
Notes
You can easily adjust the vegetables to your liking for this dish. I used a mix of oyster mushrooms, kale and celery but you could also use courgette, peppers, carrots or broccoli for example. Play around with what you have.
