Three plates of colourful stir-fry with drinks on the side

Healthy chicken stir-fry

  • serves 4
  • Easy

High in protein and low in calories, this shredded chicken and chestnut mushroom stir-fry is bursting with fresh, gingery flavour and red chilli heat


Make this healthy chicken stir-fry for a speedy supper, then check out our healthy chicken curry, healthy sweet and sour chicken, healthy chicken burgers and more healthy chicken breast recipes.



  • chicken stock 800ml
  • skinless chicken breasts 400g
  • dried soba noodles 200g
  • rapeseed oil 2 tbsp
  • ginger thumb-sized piece, grated
  • garlic 2 cloves, crushed
  • red chilli ½, deseeded and finely diced
  • red onion 1, thinly sliced
  • carrot 1, peeled and finely shredded
  • green beans 150g, trimmed
  • chestnut mushrooms 150g, sliced
  • low-sodium soy sauce 1½ tbsp
  • toasted sesame oil 1 tsp
  • coriander ½ a small bunch, roughly chopped


  • Step 1

    Bring the stock to a simmer in a wide, deep pan over a medium-low heat. Add the chicken, making sure it’s fully submerged. Cook for 20 minutes or until cooked through. Remove the chicken, leaving the stock in the pan. Shred the chicken and set aside.

  • Step 2

    Add the noodles to the pan of stock and simmer for 3-4 minutes or until just cooked. Drain, reserving about 100ml of the stock. Set the noodles aside.

  • Step 3

    Heat the oil in a wok or large frying pan. Stir-fry the ginger, garlic and chilli for 30 seconds. Add the onion, carrot, beans and mushrooms, and stir-fry for 4-5 minutes. Add the shredded chicken, noodles, soy, sesame oil and 50ml of the reserved stock, tossing together in the pan. Add a splash more stock if the noodles seem dry. Divide between serving bowls and serve with the coriander scattered over.

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A wok full of chicken, vegetables, celery and toasted cashews

Nutritional Information

  • Kcals 410
  • Fat 10.9g
  • Saturates 1.8g
  • Carbs 44.2g
  • Sugars 4.9g
  • Fibre 3.5g
  • Protein 32g
  • Salt 1.8g