The coriander chicken stir fry combines crispy chicken and vegetables with ginger, a ‘nutty’ oil and garlic for a classic Chinese meal.
Very easy to make using popular ingredients.
Step by step advice & recipe below
3 items that make a difference
Item 1 – Fresh coriander (cilantro)
Coriander (or called cilantro or Chinese parsley) is one of the most popular herbs in the world.
Coriander leaves have a very distinctive lemon & lime taste which (when added to recipes or salads) provide a real flavour.
Yes, you can use dried coriander but try to use fresh leaves at it will make a real difference to this recipe.
For more details have a look at how to grow coriander at home.
Item 2 – the garlic you use
There are over 600 different varieties of garlic, each has a distinct flavour.
The nice thing is that most supermarkets only sell 1 type – which is often sourced from China. Where this recipe originated.
However, (if you can) it is often well worth experimenting with different types of garlic (often sold in farm shops) as they will add real flavour. (more info on garlic types)
Item 3 – Fresh ginger
In the recipe (& video) you will see I used fresh ginger.
Simple reason is that it also adds more flavour to the recipe. Fresh ginger is very easy to use & prepare.
Simply grate the ginger until you have 2 tea spoons
Ginger garlic chicken stir fry
Equipment
- 1 Wok
- 1 Knife and chopping board
Ingredients
- 500 g Chicken breasts
- 2 tbsp Honey
- 4 tbsp Dark soy sauce
- 2 tsp Sesame oil
- 1 Lemon
- 3 cloves Garlic
- 2 tsp Grated ginger
- 1 cup Chopped Coriander (Cilantro)
- 2 tbsp Ground nut oil (Peanut oil)
- 500 g Stir-fry vegetables
- 1 tbsp Chili sauce
- Salt and Pepper
Instructions
Prepare the ingredients
- Chop the coriander, crush the garlic and grate the ginger.
- Cut the chicken breasts into thin slices, and season with salt & pepper.
Make the sauce
- Mix 4 tsp Soy sauce with 2 tbsp Honey. Add Chili sauce to your flavour, and also add the sesame oil and 1/2 lemon juice. Then add the crushed garlic and grated ginger and mix well
Stir-fry the meal
- Heat the wok until it is hot and then add the peanut oil.
- Add a small amount of chicken at a time, and fry until nice and crispy. And when crispy remove and keep warm. And then add a few more bits of chicken. Better to add small amounts of chicken at a time as that will get them all crispy.
- When all the chicken is done, combine the crispy chicken and vegetables and stir fry.
- Add the sauce and make sure all the vegetables and chicken are crispy
- Then remove the wok from the heat and add the chopped coriander. Stir well
Finalise the meal
- Add the stir fry to the white rice and serve
Video
Notes
Nutrition
How to use ginger garlic chicken stir fry
This recipe is great combined with plain white rice or noodles. When using rice then the best option is to start cooking the rice first as it will take the longest time – as per instructions on the packet.
It can be served either with plain white rice or noodles. (And optionally prawn crackers, as in the picture)
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Chinese Cuisine
The cuisine of China is very varied with lots of different recipes.
The world’s greatest cooking encyclopedia – (Larousse Gastronomique) describes how Chinese cooking methods were conditioned by the acute lack of fuel in China. Which is why cooks invented dishes that cooked on embers in 10 to 15 minutes.
OK, cooking nowadays (on gas or electric hobs) is a lot easier but the stir fry recipes have lasted the test of time because of the lovely flavours and easy of cooking.
The original recipe was called coriander chicken stir fry but I think ginger garlic chicken stir fry better describes it – what do you think?
The country recipe challenge.
This recipe is part of my country recipe challenge, where I am trying to find 1 recipe from each country in the world.
The easiest way to keep updated is to follow me on either my Instagram or Facebook page
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Have you made the recipe?
Would love to hear what you thought of it
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