Lemon & Ginger Stir Fry
This stir-fry recipe combines tender strips of chicken with a colorful array of vegetables and the zesty flavors of ginger and lemon sauce. A quick and flavorful dish that is sure to delight your taste buds.
— Constant Cookbook
Ingredients
- 2 knobs of Opie's stem ginger (thinly sliced)
- 15ml (1 tablespoon) ginger syrup (from jar)
- 500g (1 lb) boneless chicken breasts (cut into strips)
- 50g (2 oz) each of red pepper, green pepper and carrot (cut into strips)
- 50g (2 oz) mushrooms (sliced)
- 50g (2oz) baby sweetcorn (chopped)
- 50g (2oz) mangetout
- 1 bottle or sachet of oriental lemon sauce
- 30ml (2 tablespoons) sunflower oil
Instructions
- Heat the oil in a wok or large pan. Add the strips of chicken and stir-fry for 3-4 minutes. Remove from the pan and keep hot.
- Add the red and green peppers, carrots, mushrooms, sweetcorn, mangetout and sliced stem ginger to the pan and cook for 3 minutes or until vegetables are tender, but not soft.
- Return the chicken to the pan with the vegetables, add lemon sauce, ginger syrup and cook for 2-3 minutes until the sauce is hot. Serve immediately.
Yield
Serves 4
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