Spring Vegetable and Chicken Stir Fry

Recipe by Megan Horsley



Cook Time


Prep Time



Serves 04

Call in the vibrant, sprouting greens of spring with this spring veggie focused stir fry.


  1. 1

    Cook the rice according to package instructions.

  2. 2

    Heat a large skillet over medium heat, add one tablespoon of oil and saute the chicken thighs until cooked through. Remove from the pan and set aside.

  3. 3

    Add the remaining oil to the pan and add the onion, ginger and garlic. Saute for a few minutes until fragrant. Then add the sugar snap peas, mushrooms, broccoli and peas and cook for two to three minutes until the veggies are bright green.

  4. 4

    Meanwhile, mix the chilli flakes, rice vinegar, coconut aminos and sesame oil together. Add this to the skillet with the chicken and toss to combine.

  5. 5

    Plate the rice with the stir fry and garnish with the green onions. Enjoy!

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