Ginger Chicken and Vegetable Stir Fry

 

The selection of carrots, red pepper, and green beans make this a very colourful dish. The vegetables are quickly sautéed and served with sautéed strips of chicken in a lovely sauce.

 

Ginger Chicken and Vegetable Stir Fry
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • For the sauce
  • 240g (8 fl oz) water (1 cup)
  • 1 tbsp cornflour/cornstarch
  • 3 tbsp soy sauce
  • 3 tbsp sherry
  • 1½ tbsp vinegar

  • For the stir fry
  • 2 tbsp olive oil
  • 4 boneless chicken breasts, skinned and cut into strips
  • 2 garlic cloves, crushed
  • 2 carrots, thinly sliced
  • 1 red bell pepper, cut into cubes
  • 1 tsp minced ginger
  • 170g (6 oz) frozen French beans/whole green beans (2 cups)


  • To serve
  • rice


  1. Method
  2. First make the sauce. Mix together the cornflour/cornstarch and water. Then whisk in the remaining sauce ingredients. Set aside.

  3. Now heat the oil in a deep sided frying pan/skillet or wok and add the chicken strips and garlic. Cook over a medium heat until brown all over, about 5 minutes.

  4. Add the carrots and sauté for a further 4 minutes, stirring the contents of the pan a few times during cooking.

  5. Next add the pepper and ginger, and sauté for another 3 minutes, again stirring a few times during cooking.

  6. Stir in the green beans, snapping any large ones in half, and also stir in the sauce. Cook until the sauce has thickened and the vegetables are tender crisp.

  7. Serve over a bed of rice.

Updated: September 20, 2019

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