Soy Sauce Chicken Stir Fry

Soy Sauce Chicken Stir Fry

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soy sauce chicken

This is just a superfoods bonanza: purple cabbage, brocolli and chicken breast. This should be a week night staple for its anti-oxidant and anti-inflammatory properties.

This makes 4 serves. Adjust the amount to the amount of people eating. Cook an extra serve for your leftover lunch tomorrow.

Time taken : 25 mins

Serves :         4



  • 500gm chicken breast fillets, slightly sliced
  • 8 asparagus spears, trimmed
  • 1 garlic clove, minced
  • 4 fresh red chillies, seeded, slightly sliced
  • 1 broccoli head
  • 4 red onions, sliced thinly
  • 2 carrots, sliced thinly
  • 150gm wongbok cabbage or purple cabbage , shredded finely
  • 3 tbsp soy sauce
  • 2 tbsp olive oil



  1. Cook brown rice, not already done so
  2. Mix chicken, soy sauce, chilli and garlic in a bowl.
  3. Heat half the oil in a wok and stir-fry chicken, in batches until brown.
  4. Remove chicken and stir fry asparagus and cabbage.
  5. Put chicken, cabbage and asparagus in a large bowl with onion, capsicums, carrot, cabbage, and  toss to combine.
  6.  Serve on top of 1/2 cup cooked brown rice