Stir Fry Vegetables for Roast Chicken

Stir Fry Vegetables for Roast Chicken


Servings 4
Time Needed Prep
Ingredients 10
Difficulty Medium

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  • 1 Large Sweet Potato, Peel And Slice With A Vegetable Peeler
  • 2 Bunches Broccolini, Sliced In Half
  • 1 Packet Of Mushrooms, Sliced
  • 3 Spring Onions, Sliced
  • 2 tbsp Miso Paste
  • 3 tbsp Tamari Or Soy
  • 2 tbsp Minced Garlic
  • 2 tbsp Grated Ginger
  • 1 tbsp Peanut Oil
  • 1 tsp Sesame Oil

Nutrition Information

Qty per
134g serve
Qty per
Energy 303cal 227cal
Protein 3.99g 2.98g
Fat (total) 6.7g 5g
 - saturated 2.15g 1.61g
Carbohydrate 15.5g 11.6g
 - sugars 7.6g 5.7g
Dietary Fibre 4.16g 3.11g
Sodium 1173mg 878mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Stir Fry Vegetables for Roast Chicken

When I was experimenting with a different take on a roast chicken, I knew that I needed no traditional vegetables to go with it. I came up with this combination and it goes perfectly with the Chinese five spice roast chicken.

The flavours work so well together. A light yet satisfying meal. Stir fry is super quick and easy to make and is extra healthy with a whole variety of really tasty vegetables!

 For more great recipes from The Fresh Life With Megan, check out her Facebook Page.

Stir Fry Vegetables for Roast Chicken


  1. In a Wok or a large fry pan, add both the peanut and sesame oil

  2. Heat the oils and add the spring onion, garlic and ginger.

  3. Stir fry the ingredients for approximately 1 minute until fragrant.

  4. Add all of the other vegetables and stir fry until they are soft.

  5. Serve with the roast chicken and top with coriander and chilli.

About Author

Megan May

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