Ginger Chicken and Vegetable Stir Fry

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

Lemony Chicken Stir-Fry

Lemony Chicken Stir Fry

 

Chicken strips are marinated in lemon and then stir-fried with broccoli florets, carrot sticks and spring onions/green onions and tossed in soy sauce. It is served over a bed of rice and is just perfect for a summer dish.

 

Lemony Chicken Stir Fry
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Marinading time: 1–2 hours
  • Cooking time: 15 minutes

  • Ingredients
  • 450g (1 lb) boneless chicken breasts cut into strips (4)
  • 1 lemon
  • pepper
  • small head broccoli
  • 340g (12 oz) carrots (6–8 medium)
  • 2 tbsp olive oil
  • 60ml (2 fl oz) water (¼ cup)
  • 2 tbsp clarified butter*
  • 2 spring onions/green onions cut into 2.5cm/1 inch pieces
  • 1 tsp cornflour/cornstarch
  • 1 tsp water
  • 4 tbsp soy sauce

  • * To clarify butter, melt in a saucepan over a low heat. Skim off the clear liquid from the sediment that collects in the bottom. Discard sediment.

  • To serve
  • rice

  • Equipment
  • Large sauté pan with lid


  1. Method
  2. Place the chicken strips in a non-metallic bowl. Finely cut the rind from a quarter of the lemon and put to one side. Squeeze the juice from the whole lemon (this should produce 3 tablespoons). Pour the lemon juice over the chicken and season with pepper. Refrigerate, covered, for at least 1 hour.

  3. Cut or break the broccoli into small florets. Cut the carrots into 8cm (3 inch) batons.

  4. Heat the oil over a high heat and add the broccoli florets and carrots. Stir-fry for 1 minute.

  5. Add the water, then cover and reduce the heat to medium. Steam for 5 minutes until the vegetables are tender-crisp.

  6. Make a well in the centre of the vegetables and add the butter, lemon rind, and onions.

  7. Drain the chicken, reserving the marinade, and add to the pan. Stir-fry for 6 minutes or until the chicken is cooked through.

  8. Combine the cornflour/cornstarch and water until smooth. Add to the pan along with the reserved lemon marinade and let it bubble for 1 minute until thickened.

  9. Stir in the soy sauce and toss to coat.

  10. Serve over a bed of rice.

Updated: August 30, 2017