Recipes and News

Nichols Chicken Stir Fry

A delicious dish that your family will love to eat – simple, quick and easy!

Prep Time: 15 mins  
Cook Time: 10 mins. 
Serves:  4                         


  • 6 tablespoons peanut oil
  • 4 Nichols Chicken Breast Fillets, cut across the grain into thin strips 
  • 2 small brown onions, cut into thin wedges
  • 1 large red capsicum, deseeded, cut into thin strips
  • 250g button mushrooms or mushroom caps, sliced
  • 1 large bunch broccolini, cut into small 4cm pieces
  • 2cm piece fresh ginger, peeled, finely grated or chopped
  • 2 garlic cloves, finely chopped
  • 2 fresh birdseye chillies, deseeded if desired, thinly sliced (optional)
  • 2 tablespoon salt-reduced soy sauce
  • 6 teaspoons oyster sauce
  • Salt to season
  • 8 teaspoons water
  • Cooked white rice or noodles, to serve


  1. Heat wok over high heat for about 1 minute. Add around 2 tablespoons of peanut oil and swirl it around the wok to coat the entire cooking surface and heat for 30-60 seconds or until very hot. Add half the chicken strips and stir-fry for 1-2 minutes or until the chicken is sealed and just cooked through. Transfer the chicken to a plate and set aside. Add about half of the remaining peanut oil to the wok and repeat the process with the remaining chicken strips.
  2. Add the remaining oil to the wok and heat over high heat until hot. Add the onion and capsicum and stir-fry for 2 minutes.
  3. Add the mushrooms and broccolini and stir-fry for a further 2 minutes. Add the ginger, garlic and chillies. Season with salt and stir-fry for 1 minute or until aromatic.
  4. Add the soy sauce, oyster sauce and water and toss for about 1 minute. Return the chicken to the wok and stir until the vegetables and chicken are coated with the sauces and the vegetables are tender crisp.
  5. Remove the wok from the heat, toss through the bean sprouts and coriander and serve the stir-fry immediately with cooked rice or noodles.