Chicken Stir Fry
Tender chicken strips tossed with mixed vegetables in soy sauce and served with rice.
Allergens: contains cereals containing gluten, soya. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 72g carbs · 6g sugars · 4g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Sainsbury's, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Asda | Tesco |
|---|---|---|
| Chicken breast filletsuse 650g | 2 × £4.50600g · £0.75 per 100g | 4 × £2.75210g · £1.31 per 100g |
| Soy sauceuse 50ml | £0.57150ml · £0.38 per 100ml | £0.55150ml · £0.37 per 100ml |
| Long grain riceuse 300g | 2 × £0.69250g · £0.28 per 100g | £1.25500g · £0.25 per 100g |
| Frozen mixed vegetablesuse 400g | £1.501kg · £0.15 per 100g | 2 × £1.85240g · £0.77 per 100g |
| Onionpack 1kg · use 150g | £0.98£0.10 per 100g | £0.95£0.10 per 100g |
| Basket total (full packs) | £13.43 | £17.45 |
| Cost of what this recipe uses | £6.66 | £12.68 |
| Per serving | £1.66 | £3.17 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Weigh 650 g chicken breast fillets and cut them into 2 cm cubes. Peel and thinly slice the 150 g onion. Measure 300 g long‑grain rice, 50 ml soy sauce and have the 400 g frozen mixed vegetables ready. This preparation takes about 5 minutes.
- Rinse the 300 g rice under cold running water until the water runs clear, then transfer it to a medium saucepan. Add 600 ml cold water (double the rice volume) and place the pan on the hob over high heat. Bring to a rolling boil, which should take about 3‑4 minutes.
- Once boiling, reduce the heat to low, cover the saucepan with a lid and simmer for 12 minutes, or until the grains are tender and all liquid has been absorbed. Remove the pan from the heat and keep it covered; let the rice steam for a further 5 minutes. Fluff the rice with a fork and keep it warm while you finish the stir‑fry.
- While the rice is simmering, heat 1 tbsp vegetable oil in a large non‑stick wok or frying pan over medium‑high heat. Add the chicken cubes, spreading them in a single layer, and stir‑fry for 5‑6 minutes, turning occasionally, until they are golden‑brown on the outside and no pink remains inside. Season lightly with a pinch of salt and pepper, then taste a piece to check the seasoning.
- Push the chicken to the side of the pan and add the sliced onion. Stir‑fry for 2 minutes until it starts to soften and turn translucent. Then add the frozen mixed vegetables directly from the bag; stir‑fry for another 4‑5 minutes, breaking up any clumps, until the vegetables are hot, tender‑crisp and brightly coloured.
- Return the chicken to the centre of the pan if needed, then pour in the 50 ml soy sauce. Stir everything together to coat the meat and vegetables evenly, and let the sauce bubble for 1‑2 minutes until it thickens slightly and looks glossy. Taste and adjust with a little more salt or pepper if required.
- Fluff the rice once more with a fork to separate the grains, then divide it evenly among four warmed plates or bowls. Spoon the hot chicken and vegetable stir‑fry over the rice, ensuring each serving gets an equal amount of meat and veg. The dish should look steaming hot, with the rice white and the stir‑fry glossy.
- Serve the stir‑fry immediately while it is hot. If you like, sprinkle a little sliced spring onion or toasted sesame seeds over the top for extra flavour and colour. Enjoy your meal!
Tips
- For a cheaper version, swap chicken breast for thigh mince or use a mix of chicken and frozen peas, and replace soy sauce with a reduced‑salt version.
- Cook a double batch, cool within 1 hour, portion into airtight containers and refrigerate for up to 2 days or freeze for up to 3 months; reheat only once until steaming hot.
- When reheating, add a splash of water or extra soy sauce to loosen the rice, cover and microwave on high for 2‑3 minutes, stirring halfway, then check it’s piping hot throughout.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Soy sauce · about 450ml left
Keeps for months in the cupboard once sealed. Use it in: Egg fried rice, Vegetable stir-fry with tofu, One pot vermicelli noodles. - Long grain rice · about 700g left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Egg fried rice, Cheesy Bean & Rice Casserole, One-pot chicken and rice. - Frozen mixed vegetables · about 600g left
Keep the rest frozen: just reseal the bag. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-Pot Sausage and Pasta. - Onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).