This recipe is perfect for lunch or dinner (or even breakfast…), which you can eat at home or pack up into a container to take to uni, school or work!

Feel free to add or take out any veggies or ingredients you don't like as almost any veggie will work! You can also use other meats or no meat at all depending on what you like!



  • ¼ cup soy sauce

  • 1-2 tbs oyster sauce

  • 1 tbs sesame oil

  • Chopped ginger (or ½-1 tsp pureed/minced ginger)

  • 1 tbs lemon juice

  •  1 tbs rice wine vinegar

  •  1 tsp Worcestershire sauce

Stir fry:

  • 2 tbs olive oil

  • 1 brown onion (chopped)

  • 3 carrots (peeled and chopped)

  • Handful of broccoli or broccoli (chopped)

  • 1 large capsicum (chopped)

  • 1 large handful spinach

  • 4-5 button mushrooms (sliced thinly) (optional)

  • Chicken breast (chopped to bite sized pieces)

  • Large handful snow peas (chopped)

  •  1-2 eggs


  • Brown rice to serve (amount dependant on how many serving) I love using brown rice cups as they are so easy (click here)




Heat a wok or large sauce pan over the stove and add oil and onion.

Stir and cook until slightly browning

Add chicken and stir until turning white (cooking)

Add all veggies for stir-fry (except capsicum, spinach and egg) and stir together over heat

Add sauces and continue to stir ingredients until veggies start to soften slightly (if going brown or black straight away turn down heat of stove)

Add remaining veggies and lightly whisk egg in separate bowl then add to stir fry

Stir all ingredients together and let simmer to cook (stirring occasionally)

Cook rice in microwave for 40 secs then transfer to bowl

Add stir-fry onto and enjoy!!


Tip! Freeze or put leftovers in the fridge to take for lunch the next day (or next couple of days)

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