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  • 2 tsp sesame oil
  • 400 g chicken breasts, boneless, skinless, thinly sliced
  • 1 clove garlic, crushed
  • 1 tsp minced ginger
  • 100 g mushrooms, sliced
  • ½ red capsicum, deseeded and sliced
  • 2 courgettes, sliced
  • 1 Tbsp Sinsin Dark Soya sauce
  • 2 Tbsp sweet chilli sauce
  • ¼ cup toasted cashew nuts, chopped (optional)


1. Heat sesame oil with a dash of oil in a wok or frying pan. Stir-fry chicken in batches over a high heat for approximately 2 minutes, until chicken is golden and cooked. Remove from pan and set aside.

2. Add a little extra oil and stir-fry garlic, ginger, mushrooms, red capsicum and courgettes for 2 minutes. Return chicken to the pan with dark soy sauce and sweet Thai chilli sauce, and continue to stir-fry for a further 2 minutes until chicken is hot and vegetables are tender.

3. Serve over noodles or rice. Garnish with chopped toasted cashew nuts.


If preferred:

1. Replace chicken with beef.

2. Use snow peas in place of courgettes.

Rate and Review

10 Ratings Asian Chicken Stir-Fry

Reviews (10)

Jerome Pretorius's Rating
Moira Fortuin's Rating
Margaret Hawkins's Rating
Millie's Rating
lisa's Rating
Trudie's Rating
Amanda's Review | Rating

With extra soy & chilli sauce this was brilliant!

Denise's Review | Rating

Easy and tasty, the children love this

Kevin's Rating
Kevin's Review | Rating

Very tasty