By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 8
68 cal · 27 min
Spicy Chicken & Vegetable Stir-Fry
Recipe GLPRc888bc4aa14c2c
A vibrant and quick stir-fry featuring tender sliced chicken breast combined with fresh green vegetables, red chilli heat, and a savory oyster and soy sauce base. Finished with toasted cashews and spring onions for added crunch and flavor. Perfect for a healthy weeknight dinner.
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Ingredients
400 g Mixed green vegetables
1 tbsp Sunflower oil
4 breasts Skinless chicken breasts, sliced
1 Red chilli, deseeded and sliced
120 g Stir-fry oyster sauce
1 tbsp Soy sauce
25 g Toasted cashews
1 bunch Spring onions, sliced
Directions
Fill a large pot with water, add a pinch of salt, and bring to a rolling boil over high heat. Add the mixed green vegetables and cook for exactly 2 minutes. Drain in a colander and set aside.
Pour the sunflower oil into a large wok or frying pan and heat over high heat until shimmering. Add the sliced chicken breast and stir-fry for approximately 4 minutes, stirring frequently, until the chicken is mostly cooked through but not yet fully done (chicken should reach an internal temperature of 165°F).
Add the drained green vegetables, sliced red chilli, oyster sauce, and soy sauce to the pan with the chicken. Stir everything together and cook for 2-3 minutes, stirring constantly, until the chicken is completely cooked through (165°F internal temperature) and all ingredients are heated through.
Remove from heat and fold in the toasted cashews and sliced spring onions. Toss to combine and serve immediately.
Comments
This stir-fry checks the right boxes for a Charlotte weeknight: chicken breast and mixed greens are readily available and affordable at every major chain, oyster and soy sauce live in the Asian aisle at Harris Teeter, Food Lion, and Kroger, and the stated 27 minutes is honest if you buy pre-cut vegetables or work quickly. The real cost driver is the cashews—budget $3 to $4 per pound, which adds roughly $1.50 per serving for a recipe this size, pushing the dish toward the splurge side rather than budget-friendly. Spring onions and red chilli are standard finds, but the cashews make this a dress-up dinner rather than a quick rotation player, and the stir-fry itself needs active attention at the stovetop and won't reheat as crisply the next day.
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