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Chicken, ginger and oyster sauce stir fry

Name: Chicken, ginger and oyster sauce stir fry
Yield: Serves 4
Cuisine: Chinese recipes
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)Apple-converted-space; 50g cashews, lightly toasted in a dry pan; Cooked rice to serve

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.

Easy
November 2018

Test kitchen approved

Serves 4
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.

Dairy-free recipes

Nutrition: per serving

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

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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

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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.