Oriental Chicken and Vegetable Bowl

Oriental Chicken and Vegetable Bowl

Simple, quick and a perfect takeaway alternative!

Prep time
Cooking time
Per serving


  • 1 medium skinless chicken breast (approx150g) cut into cubes
  • 1 large red pepper, de-seeded and cut into chunks
  • 100g broccoli florets
  • 80g mixed mushrooms, cleaned and cut in half
  • 1 clove of garlic peeled and finely diced
  • 1 tsp diced fresh ginger
  • 1 tsp white Miso paste
  • 80ml dry white wine
  • 1 tbsp soy sauce
  • 1tsp sesame oil
  • Rapeseed oil spray
  • pinch of sesame seeds for garnish(optional)


  • Place the white wine,Miso paste, garlic,ginger, soy sauce and sesame oil in to a bowl and gently mix to combine.
  • Add the chicken to the marinade and toss gently until covered and set aside for 5 minutes.
  • Heat a medium sized frying pan and spray lightly with the rapeseed oil.  Using a slotted spoon remove the chicken from the marinade (keeping the marinade liquid for later) and add to the frying pan.
  • Cook the chicken for 5 minutes until starting to go golden brown then add the red pepper chunks, broccoli and mushrooms and continue to gently fry for a further 8-10 minutes.
  • Add the leftover marinade liquid to the frying pan with 2 tablespoons of water and cook for a further 2-3 minutes making sure everything is covered in the sauce.
  • Transfer to a warmed bowl and garnish with the sesame seeds if using and serve straight away

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