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

4 servings
  • Preparation time: 25 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • For the sauce
  • 240 g (8 fl oz) water (1 cup)
  • 1 tbsp cornflour/cornstarch
  • 3 tbsp soy sauce
  • 3 tbsp sherry
  • 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
  • 170 g (6 oz) frozen French beans/whole green beans (2 cups)


  • To serve
  • rice


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

  • 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.

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

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

  • 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.

  • Serve over a bed of rice.
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Updated: September 20, 2019

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