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

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

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

4 servings
  • Preparation time: 25 minutes
  • Marinading time: 1–2 hours
  • Cooking time: 15 minutes

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

To serve

  • rice

Equipment

  • Large sauté pan with lid

Note

  • * 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.


  • Method
  • 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.

  • Cut or break the broccoli into small florets. Cut the carrots into 8 cm (3 inch) batons.
  • Heat the oil over a high heat and add the broccoli florets and carrots. Stir-fry for 1 minute.

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

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

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

  • 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.

  • Stir in the soy sauce and toss to coat.

  • Serve over a bed of rice.
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Updated: August 30, 2017