Thai-Inspired Chicken & Rainbow Vegetable Stir-Fry

Serves: 4 | Cooking Time: 30 min

  • 500g Inglewood Organic Chicken Breast or Stir-Fry Strips
  • 1 coloured cauliflower, cut into small florets
  • 400g broccoli, cut into florets
  • 120g snow peas, trimmed
  • 1 tbsp grated ginger
  • 2 garlic cloves, minced
  • 1 tbsp coconut oil or olive oil
  • 1 cup uncooked jasmine rice
  • Fresh coriander leaves, to garnish

For the Thai-inspired sauce:

  • 2 tbsp soy sauce or tamari
  • 1 tbsp lime juice
  • 1 tbsp sweet chilli sauce
  • 1 tsp honey or maple syrup
  • ¼ cup water
  • 1 tsp cornflour

  1. Cook the jasmine rice according to packet instructions.
  2. Combine the sauce ingredients in a small bowl, stirring until the cornflour has dissolved.
  3. Heat half the oil in a large wok or frying pan over high heat.
  4. Add the chicken strips and stir-fry for approximately 5–7 minutes until golden and cooked through. Remove from the pan and set aside.
  5. Add the remaining oil, cauliflower and broccoli. Stir-fry for 3–4 minutes.
  6. Add 2–3 tbsp water, cover and steam for approximately 2 minutes to slightly soften the vegetables.
  7. Add the snow peas, garlic and ginger and stir-fry for another 1–2 minutes.
  8. Return the chicken to the pan and pour over the prepared sauce.
  9. Toss everything together for 1–2 minutes until the sauce thickens and the vegetables are evenly coated. Ensure the chicken is fully cooked to 75°C.
  10. Serve immediately over jasmine rice and garnish with fresh coriander.

Chef's Tip: The coloured cauliflower is the star of this dish! Avoid overcooking it so the beautiful colours remain vibrant and the vegetables retain a little crunch.

Vegetarian/Vegan Swap: Replace the chicken with firm tofu or tempeh and use maple syrup instead of honey.

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