Asian recipes/ Chicken/ Dinner/ Lunch/ One-pot recipes/ Quick & Easy/ Stir-fry

Chicken & Vegetable Stir-Fry

2 May 2023

Did you know when kale blooms it has little yellow flowers that look exactly like rapeseed flowers? I had no idea! And they’re super tasty too!

I harvested vegetables for the first time last week at @plukcsafruittuin and we sure got an abundance of vegetables! I even needed to work on a week menu so I knew I would use it all.

Yesterday I made a yummy Chinese stir-fry. The recipe was inspired by @khinskitchen , it’s pretty much her recipe, with just the vegetables changed.

For the vegetables I used a mix of baby bok chow and kale (+ the flowers), both harvested at @plukcsafruittuin , oyster mushrooms, harvested from my home grown mushrooms from @rotterzwam and for the rest I still had spring onion, onions, garlic, chili, ginger and celery lying around. Yum!

Chicken & Vegetable Stir-Fry

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Dinner, lunch Chinese, Asian
By Saffron & Khins Kitchen Serves: 2-3
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes


  • 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



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).


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.

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