Stir-fried Chicken

Fitness Expert

A quick and easy nutritious meal. Goes well with brown rice.


  • 1 tbs grapeseed oil
  • 500g chicken breast fillets, cut into strips
  • 2 tbs Chinese black vinegar
  • 1.5 tbs gluten-free reduced-salt tamari
  • 1-2 tsp sambal oelek, to taste
  • 2 tsp caster sugar
  • 1 white onion, cut into thin wedges
  • 6 celery stalks, trimmed, thinly sliced on the diagonal
  • 250g green beans, topped, cut into 4cm lengths
  • 1/4 cup (40g) raw almonds
  • 3 cups steamed brown rice, to serve


  1. Heat half the oil in a wok or large fry pan over high heat.
  2. Stir-fry the chicken, in batches, for 1-2 minutes, until golden.
  3. Stir vinegar, tamari, sambal and sugar in a small bowl until sugar dissolves, and set aside.
  4. Return the wok to high heat and heat remaining oil.
  5. Add onion and stir-fry for 1 minute.
  6. Add celery and beans, and stir-fry for 1-2 minutes, until tender.
  7. Return chicken to wok with vinegar mixture and nuts.
  8. Stir-fry for 2-3 minutes, until the chicken is cooked through and coated in the sauce.
  9. Serve with brown rice.

0 Reviews