Chicken Stir Fry with Egg and Brown rice

September 5, 2013 at 10:07 am


Serves 4


  • 500g organic chicken breast sliced
  • 2 cups cooked brown rice
  • 1/2 – 3/4 cup water
  • Oil spray
  • 1 large carrot diced on an angle
  • 200 g snow peas
  • 1 red onion sliced
  • 1 small red capsicum halved and sliced
  • 2 cloves garlic crushed
  • 1/4 tsp chilli powder (more if you like heat)
  • 1 tsp five spice
  • 1 heaped teaspoon organic raw honey
  • 1/2 tsp ground coriander
  • 1 tsp smoked paprika
  • 1/4 cup soy sauce
  • 4 eggs


1. Prepare rice and set aside.  Spray a medium size wok or deep pan with oil spray.

2. Heat pan on medium to high.

3. Cook chicken until cooked and golden in 2 bathes. Set aside.

4. Add onion to pan on medium to low heat after spraying pan with oil and season with salt. Cook until soft and add carrots and capsicums.

5. Add garlic, honey and spices. Toss and add a little water at a time until carrots are starting to soften. Add soy sauce and snow peas and toss fir a minute or 2 and set aside.

6. Cook your egg to your preference.

7. Add 1/2 cup rice per person on plate, with a serving of the stirfry and an egg on top,