Chicken and Asian greens stir-fry

Tender chicken breast fillets are paired with asian greens to create this succulent stir-fry recipe that will have you going back for seconds.





  • 1 cup (200g) brown rice
  • 2 (about 450g) Coles RSPCA Approved Australian Chicken Breast Fillets, thinly sliced
  • 1 tbs peanut oil
  • 1 tbs organic brown rice syrup
  • 3 tsp salt-reduced soy sauce
  • 4 spring onions, cut into 4cm lengths
  • 200g green beans, trimmed, halved
  • 1 bunch bok choy, coarsely chopped, stems and leaves separated
  • 1 bunch baby pak choy, coarsely chopped, stems and leaves separated
  • 1 bunch choy sum, coarsely chopped, stems and leaves separated
  • 2 garlic cloves, crushed
  • 1 tbs finely grated ginger
  • 1 long red chilli, thinly sliced (optional)



Cook the rice in a large saucepan of boiling water for 25-30 mins or until tender. Drain well. 


Meanwhile, place the chicken in a medium bowl. Add half the oil, half the rice syrup and half the soy sauce and toss to combine.


Heat a wok or large frying pan over high heat. Stir-fry half the chicken for 3-4 mins or until browned and cooked through. Transfer to a bowl. Cover with foil to keep warm. Repeat with the remaining chicken. 


Heat the remaining oil in the wok or pan. Add the spring onion, green beans and stems of bok choy, pak choy and choy sum. Stir-fry for 3 mins or until the stems soften. Return the chicken to the wok with the leaves of the bok choy, pak choy and choy sum. Add the garlic, ginger, 1 tbs water, remaining rice syrup and remaining soy sauce. Stir-fry for 2 mins or until the leaves just wilt.  


Divide the rice and chicken mixture among serving bowls. Sprinkle with chilli, if using. Season with pepper to serve. 


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Nutritional information

Energy 1631kJ/390 cals (19%) Protein 33g (66%) Fat 8g (11%) Sat Fat 2g (8%) Sodium 248mg (12%) Carbs 42  (14%) Sugar 3g (3%) Dietary Fibre 7g (23%) 

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