Chicken, ginger and oyster sauce stir fry
- Published: 14 Jan 19
- Updated: 8 Nov 24
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.
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
- 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.
- Meanwhile, in a small bowl, whisk together the ginger, garlic, soy and oyster sauces, the lemon juice and sesame oil.
- 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.
- Recipe from November 2018 Issue
Nutrition
- Calories
- 249cals
- Fat
- 9.6g (2g saturated)
- Protein
- 22.7g
- Carbohydrates
- 13.7g (8.9g sugars)
- Fibre
- 8.1g
- Salt
- 2g
delicious. tips
If you can’t find rainbow stir-fry mix, substitute with your own mix of fresh vegetables.
Buy ingredients online
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