Chicken stir-fry


This is DJ Cleo’s recipe and because he is always on the go, he enjoys stir-fries as you have plenty of veggies in one meal. He says if you are vegetarian, simply ditch the chicken. I’s just as good.

Preparation time: 10 min

Cooking time: 15-20 min

Serves: 6


4 chicken fillets, cut into strips

15 ml (1 tbsp) chicken spice

salt and pepper


60 ml (2 tbsp) olive oil

4 carrots, cut into sticks

½ punnet (125 g) mushrooms, sliced

1 each green, red and yellow pepper

¼ cabbage, shredded

½ head broccoli, cut into florets

60 ml (¼ cup) chutney

60 ml (¼ cup) soy sauce

fresh parsley to garnish


1. Season the chicken with the chicken spice, salt and pepper. Heat a wok (or deep frying pan), add half the oil and fry the chicken strips in two batches. Fry each batch for 4 minutes.

2. Remove from the wok and put it on a tray lined with kitchen paper. In the same wok, add the rest of the oil and stir-fry the carrots for 1 minute. Add the rest of the veggies. Fry for 6 minutes, turning continuously (use two wooden spoons to make it easier).

3. Add the cooked chicken, and then stir in the chutney and soy sauce. Lightly season with salt and pepper and cook for a further minute until flavoursome. Divide the warm stir-fry into 6 individual bowls and garnish with fresh parsley.

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