Ginger chicken stir-fry
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp oil
- 30g blanched almonds
- 2 chicken breastscut into bite-sized pieces
- ½ small head (around 150g) broccolicut into bite-sized florets
- 100g baby corn
- ½ tsp carrotthinly sliced
- 2 thumb-sized pieces gingercut into matchsticks
- ½ red peppersliced
- 2 baby pak choyhalved
- 2 spring onionscut into 5cm pieces
SAUCE
Nutrition: per serving
- kcal466low
- fat18.2g
- saturates2.3g
- carbs26g
- sugars14.6g
- fibre11.8g
- protein43.6ghigh
- salt2.6g
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.
