Chicken and Chilli Stir-fry

This is one of Rosemary's favourites! A crunchy, colourful chicken stir fry recipe with ginger, soy and sweet chilli sauce. It serves up a mammoth portion at just 247 calories and 0.4% fat. Don't forget to add on the extra calories if you serve with rice or noodles.

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Chicken and Chilli Stir-Fry

Nutritional Info

Fat per serving
Calories per serving


  • 1 skinless chicken breast (approx. 110g), chopped
  • 1 garlic clove, crushed
  • ½ red onion, coarsely chopped
  • 2 celery sticks, chopped
  • ½ fresh chilli, deseeded and finely chopped
  • ½ each green, red and yellow peppers, cut into bite-sized squares
  • 6 button mushrooms, halved
  • 2cm piece fresh root ginger, peeled and finely grated
  • ½ bunch fresh coriander, coarsely chopped
  • Freshly ground black pepper, to taste
  • For the sauce
  • 1 tbsp chilli and ginger dipping sauce
  • 1 tbsp soy sauce

Cooking Instructions

  1. Preheat a non-stick wok.
  2. When hot, add the chopped chicken breast, the crushed garlic and freshly ground black pepper.
  3. Toss the chicken to seal it on all sides and cook for 6 – 7 minutes.
  4. When the chicken is almost cooked, add the chopped red onion and the celery and heat through.
  5. Then add the chopped chilli, chopped peppers and mushrooms and toss well to heat through.
  6. When all the ingredients are hot, add the grated ginger and then stir in the chilli and ginger dipping sauce and soy sauce.
  7. Just before serving, stir in the fresh coriander. Serve with additional soy sauce if desired.


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