Chicken Mince and Green Veg Stir Fry


  • 500g chicken mince
  • 1/2 zucchini, sliced and cubed
  • 2 celery stalks, sliced
  • A bunch of bok choy, thinly sliced the base, tear the leaves in half and keep them separate
  • A handful of spring onions, thinly sliced
  • A bunch of broccolini, chopped, stalks and all
  • 1 knob of ginger, grated
  • 3 garlic cloves, grated
  • 1 lemon, rind + juice

For the Splodge:

  • Light soy sauce
  • Sweet chili sauce
  • Sesame oil
  • Maggi seasoning
  • Black vinegar


  1. Heat a pan with a neutral oil (such as vegetable oil) over medium heat.
  2. Add grated ginger and garlic to the pan. Stir and cook until browned.
  3. Add the chicken mince to the aromatics in one chunk, resembling a burger patty. Once browned on one side, flip and cook the other side.
  4. Add lemon rind to the chicken mince. Once browned on both sides, start to break down the mince with a wooden spoon into smaller chunks.
  5. Add chopped vegetables (zucchini, celery, bok choy base, broccolini - or whatever veg is in the fridge) to the pan. Stir until combined with the mince.
  6. Pour in a splash of water to help cook the vegetables and create a sauce.
  7. Add light soy sauce, sweet chili sauce, sesame oil, Maggi seasoning, and black vinegar (the "Splodge") to the pan. Stir well to combine.
  8. Add bok choy leaves, lemon juice, and spring onions to the stir fry. Stir until the leaves wilt slightly and the ingredients are well coated in the sauce.
  9. Serve the stir fry over your favorite noodles or rice.
  10. Optionally, top with fried onions, toasted peanuts, and fresh coriander.
  11. Serve with chilli oil and a wedge of lime for extra flavor.

Enjoy your delicious Chicken Mince and Green Veg Stir Fry!