With most of my cooking it has to be easy.  I am definitely not one to prioritise cooking or spending more time in the kitchen than I have to.  I would rather be re-arranging furniture and creating spaces. 

So once again here is a meal that can be prepared quickly and the kids can help too.


  • 500gms Chicken Thigh Fillets – either sliced or in bite size pieces
  • Basmati Rice or Cauliflower (as rice)
  • 1 Onion – diced
  • 2 Cloves Garlic – crushed or diced
  • Baby Brocoli
  • Green Beans
  • Purple Cabbage
  • 1 Capsicum
  • 2 Carrots
  • Thai Basil
  • Chilli (optional)
  • 1-2 tbsp Fish Sauce
  • 1-2 tbsp Oyster Sauce
  • 1-2 tbsp Soy Sauce
  • 1 tbsp Coconut Oil


Place your chicken in a bowl with one clove of crushed garlic, approx. 1 tbsp. Fish Sauce and 1 tbsp. of Oyster Sauce (these measurements will vary depending on your personal taste) – cover and place in fridge, this can be prepped ahead of time to allow for the chicken to marinate. 

If you are like me and hadn’t planned that far in advance, 10-15mins or whilst you prepare your greens is sufficient.

Slice and dice the rest of the raw ingredients.  Quantities will vary depending on what you have and what you like most, feel free to add or deduct as you please.  As above chilli is optional.

Using a Wok (if you have one) add a tbsp. coconut oil.  Then add the remainder of the garlic and the onion.  Stir fry until the onion looks clear.  Then add your chicken marinate.  Once the chicken is brown you can start adding your raw ingredients.  I tend to add the ingredients depending on how quickly they cook or how crunchy I like them. 

My Little Helper

Usually I start off by adding Carrots, Beans, Baby Broccoli, Cabbage and then Capsicum.  Another option is to remove the chicken then cook your greens and then re-introduce chicken. 

I tend to take the easy road and love crunchy greens so the previous method works for me.

Once you have added your last green vegetables (NB: don’t add Thai Basil yet).  Now you can add some more Fish Sauce, Oyster Sauce and if you desire some Soy Sauce – approx. 1tbsp of each.  The Soy is optional as this will also be on your rice.

Cooking the Rice: (taught to me by my Hubby)

Depending on how many you are feeding your quantities will differ.  I always make mine in the same pot and always manage the same results. 

Basically I add water to the rice so that it sits approx. 1cm above the rice.  I then place it on the stove with the lid on, on high heat.  Once the Rice starts bubbling I turn the heat down so that it simmers for the next 10mins (keeping the lid on).  After 10 mins I turn off the heat, stir the Rice, replace lid and leave for a further 2 mins.  It is perfect 98% of the time.

The only time it doesn’t work is if I get distracted and forget to put it on simmer, so I use a timer.

Before you plate up your meal add your Thai Basil to your Stir Fry, gently mix through.

Plating up:

Place your Rice into your bowl, add Soy Sauce as desired and then layer with your Stir Fry.  You can also add an extra garnish of Thai Basil.


NB: If you are after a healthier option you can use Cauliflower Rice instead.  We quite often make the rice for the kids and then we have Cauliflower.

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