Chicken, ginger and oyster sauce stir fry

Chicken, ginger and oyster sauce stir fry
  • Serves icon Serves 4
  • Time icon Hands-on time 15 min

This tasty chicken stir-fry with ginger and oyster sauce is easy to make and can be on the table in just 15 minutes – a great quick midweek fix.

Nutrition: per serving

Calories
249cals
Fat
9.6g (2g saturated)
Protein
22.7g
Carbohydrates
13.7g (8.9g sugars)
Fibre
8.1g
Salt
2g
Calories
249cals
Fat
9.6g (2g saturated)
Protein
22.7g
Carbohydrates
13.7g (8.9g sugars)
Fibre
8.1g
Salt
2g

Ingredients

  • Splash vegetable oil for frying
  • 4 free-range skinless boneless chicken thighs, cut into chunks
  • Thumb-size piece fresh ginger, grated
  • 2 garlic cloves, crushed
  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce
  • Juice 1 lemon
  • 1 tbsp toasted sesame oil
  • 2 x 200g packs rainbow stir fry (see tip) 
  • 50g cashews, lightly toasted in a dry pan
  • Cooked rice to serve

Method

  1.  Heat a splash of oil in a large wok or large, deep frying pan. Stir-fry the chicken for 3-4 minutes or until cooked through. 
  2.  Meanwhile, in a small bowl, whisk together the ginger, garlic, soy and oyster sauces, the lemon juice and sesame oil. 
  3.  Add the stir-fry packs to the wok and stir-fry over a medium-high heat for a few minutes until wilted. Add the sauce and a splash of water and toss to warm through. Add the cashews, then serve with the rice.

delicious. tips

  1. If you can’t find rainbow stir-fry mix, substitute with your own mix of fresh vegetables.

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