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Recipe Round-up: Spicy Asian Stir Fry

by IBD Medical on July 27, 2018
Check out this great stir fry recipe - perfect for lunch or dinner!


Nutritional information:

Around 250-300 calories per serving (not including rice):

  • High protein
  • High Vitamin A
  • High Antioxidant

Serves: 4


  • 800 g chicken thigh fillet (cubed)
  • 2 brown onions (diced)
  • 4 x large carrots
  • 4 x large zucchini 
  • 200g of beansprouts
  • Handful of snow peas
  • 1/4 cup of hoisin or soy sauce
  • 1 tablespoon of dried chilli
  • ½ spring onion (to garnish)
  • Salt & pepper (to season)
  • Vermicelli noodles (as desired)


  1. In a medium-high heat, cook chicken until just undercooked. Remove from wok.
  2. Cook carrots, onion and zucchini until just cooked in a medium-high heat wok. Re-add in chicken alongside snow peas and beansprouts.
  3. Add in hoisin or soy sauce and chilli to the wok until fully cooked. The mixture should be thicker and bubbling slightly. 
  4. Serve ingredients with seasoning and spring onion, over vermicelli noodles. 

Tip: Grate in some ginger for some added Vitamin C. Its anti-inflammatory properties are perfect for these winter months.




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