Ginger chicken stir-fry
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 1 tbsp oil
- 30g blanched almonds
- 2 chicken breasts, cut into bite-sized pieces
- ½ small head (around 150g) broccoli, cut into bite-sized florets
- 100g baby corn
- ½ tsp carrot, thinly sliced
- 2 thumb-sized pieces ginger, cut into matchsticks
- ½ red pepper, sliced
- 2 baby pak choy, halved
- 2 spring onions, cut into 5cm pieces
SAUCE
Method
- STEP 1
Heat the oil in a large wok. Add the almonds and fry for 1 minute until brown, then scoop out onto a plate with a slotted spoon.
- STEP 2
Season the chicken generously and add to the wok. Fry for 3-4 minutes until well browned then scoop out onto a plate. Add the broccoli, baby corn and carrot to the wok and cook for 4-5 minutes until charred. Stir in the ginger and red pepper and fry for 2 minutes.
- STEP 3
Put the cornflour into a small bowl and add 100ml of cold water. Mix well until it is dissolved. Add the soy, mirin, sesame oil, garlic and chilli flakes, and mix again.
- STEP 4
Add the almonds and chicken back to the wok, pour in the sauce and add the pak choy and spring onions. Simmer gently for 3-4 minutes until the pak choy and spring onions are tender, the sauce has thickened and the chicken is cooked through.
