Ginger garlic chicken stir fry
The ginger garlic chicken stir fry combines crispy chicken and vegetables with ginger, a ‘nutty’ oil and garlic for a classic Chinese meal.This is one of my fresh coriander recipes
Servings 4 people
Calories 261kcal
Cost per serving £1.93
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
Calories does not include the rice portion (or prawn crackers)
Nutrition
Serving: 220g | Calories: 261kcal | Carbohydrates: 10g | Protein: 27g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 80mg | Sodium: 196mg | Potassium: 491mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 63IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg