Chicken stir-fry

Chicken stir-fry

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  • 4
  • Easy
  • Fat conscious
  • 15 minutes
  • 20 minutes
  • Woolworths Ken Forrester Viognier

Looking for something a little different to add to your midweek rotation? This chicken stir-fry is served up with black rice and an omelette!


  • 2 T Woolworths peanut or stir-fry oil, plus 1 t
  • 1 red onion, finely chopped
  • 2 t garlic, crushed
  • 2 t ginger, crushed
  • 2 red chillies, chopped
  • 3 free-range chicken breasts, chopped into 5 cm cubes
  • 2 T Woolworths Asian gochujang paste
  • 300 g Woolworths Thai black rice, cooked
  • 2 spring onions, thinly sliced, to garnish
  • For the omelette:
  • 6 free-range eggs
  • 2 t fish sauce
  • 2 T rice vinegar

Cooking Instructions

1. Heat 2 T oil in a large pan or wok until smoking hot. Add the onion and cook for 1 minute. Add the garlic, ginger and chilli and fry for 30 seconds.

2. Toss the chicken in the paste and fry until golden and cooked through, about 4 minutes. Toss in the rice.

3. To make the omelette, whisk the eggs, fish sauce and vinegar. Heat the remaining oil in a pan. Pour in the mixture and cook over a medium heat until set. Turn over and cook for 30 seconds. Slide out onto a board or plate and slice into quarters. Serve with the chicken, garnished with the spring onion.

Find more stir-fry recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Strydom

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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