Chicken & Vegetable Stir Fry

P15 minutes C10 minutes S10


  • Peanut or vegetable oil, for cooking
  • 1250g chicken thigh fillet, cut into 2.5cm pieces
  • 1500g Garden Supreme IQF Carrot, Cauliflower & Broccoli
  • 350g Riviana Baby Corn Spears, cut in half lengthways
  • 700g Riviana Aromatic Jasmine Rice, steamed
  • Spring onion, sliced, to garnish
  • Roasted cashews, to garnish


Stir-fry sauce

  • 25g Riviana Minced Garlic
  • 25g Riviana Crushed Ginger
  • 50g Riviana Blended Soy & Sesame Oil
  • 150g Riviana Oyster Sauce
  • 150g Riviana Thai Sweet Chilli Sauce, plus extra to serve


  1. To make the sauce, whisk all the ingredients together until combined. Set aside.
  2. Working in batches of two serves each, heat a little oil in a very hot wok or frying pan. Add one-fifth (250g) chicken and stir-fry for 2-3 minutes until almost cooked through. A 20ml sauce and toss until chicken is sticky, caramelised, and just cooked. Transfer to a tray.
  3. Quickly clean wok or pan if necessary and reheat so the pan is very hot. Add a little more oil. Add one-fifth (300g) Garden Supreme IQF Carrot, Cauliflower & Broccoli, and one-fifth (70g) Riviana Baby Corn Spears. Stir-fry for 2-3 minutes until lightly charred and heated through. Add 40mL sauce and stir-fry until vegetables are coated. Return the chicken to the wok or pan and stir-fry until combined and heated through.
  4. Serve stir fry with steamed Riviana Aromatic Jasmine Rice. Garnish with spring onion and cashews. Repeat, in batches, with remaining ingredients.

Products used