Asian-Style Veggie Stir-Fry with Chicken
This colourful stir-fry brings Asian flavours straight to your table: crisp broccoli, juicy peppers, tender mushrooms and bean sprouts meet succulent chicken and a creamy peanut-coconut sauce. It's easy to vary with whatever's in season and fits neatly into a carb-conscious meal plan. Quick to make, packed with fresh veg and irresistibly full of flavour.
Ingredients
- 400 g chicken breast
- 250 g button mushrooms
- 2 red peppers
- 200 g broccoli, par-cooked
- 3 spring onions
- 200 g sprouts, e.g. bean sprouts
- 200 g bamboo shoots, tinned/jarred, drained
- 1 cm fresh ginger
- 1 clove garlic
- 200 ml coconut milk
- 50 g peanut butter, approx.
- oil, e.g. sesame oil
- pepper, salt, paprika, to taste
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 4 Servings |
|---|---|---|
| Calories | 390 kcal | 1,560 kcal |
| Carbohydrates | 12 g | 48 g |
| Protein | 35 g | 140 g |
| Fat | 22 g | 88 g |
| Fibre | 5 g | 20 g |
| of which sugar | 6 g | 24 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Rinse the chicken breast under cold water and cut into thin strips.
- Chop the garlic, then peel and finely chop the ginger. Heat a little oil (sesame oil works well) in a pan and fry the chicken with the garlic and ginger. Remove from the pan and set aside.
- Wash and trim the vegetables and cut into bite-sized pieces.
- In a large pan, add the vegetables in stages according to how long they take to cook: start with the peppers and spring onions, then add the broccoli and mushrooms, and finally the bean sprouts for a quick toss. Season with salt and pepper.
- Add the bamboo shoots and the fried chicken to the pan and heat through.
- Pour in the coconut milk and stir in the peanut butter, which will melt easily into the warm sauce.
- Season the stir-fry with pepper, salt and paprika, then serve. Tip: if you're not keen on peanut sauce, flavour the coconut milk with curry paste, or curry powder and turmeric instead.
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Nutrition facts per serving (estimate)
| Calories | 390 kcal |
|---|---|
| Carbohydrates | 12 g |
| Protein | 35 g |
| Fat | 22 g |
| Fibre | 5 g |
| of which sugar | 6 g |
Frequently asked questions
Can I swap the chicken breast for a vegetarian alternative?
Yes, you can replace the chicken breast with firm tofu, cut into strips and fried in exactly the same way.
Is this stir-fry suitable for low carb?
Yes, the dish is low in carbohydrates and fits well into a low-carb meal plan.
Which oil is best for frying?
Sesame oil pairs beautifully with this recipe and enhances the Asian flavour.
Can I leave out or replace the peanut butter?
Yes, if you're not keen on peanut sauce, simply season the coconut milk with curry paste, or curry powder and turmeric.
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