This ginger chicken stir fry recipe is a quick and easy mid-week meal that is healthy and tasty.
Stir fry is quick to cook, not so quick to cut up. I like cutting the vegetables into little sticks, practicing my knife skills, but roughly chopped is also fine.
Stir fry also lends itself to whatever produce is in season. I’ve used what we had in the crisper but Asian greens, mushrooms, snow peas and baby corn are all tasty additions to a stir fry. Cashew nuts or water chestnuts are also nice. The recipe is more of an idea than a recipe.
If you want to make a small amount of meat feed many, stir fry fills that order also.
Lately we have been either cooking with chicken or kangaroo. Kangaroo makes an excellent stir fry meat, very tasty, very healthy. Because it’s low in fat, kangaroo lends itself nicely to quick stir fry cooking. You can substitute kangaroo for beef in any stir fry recipe.
How to Get Your Stir Fry Meat Super Tender
I’ve shared my secret to perfectly moist and tender stir fry meat before but if you haven’t read it, here it is:
- Slice the meat yourself and slice it finely against the grain.
- Brown the meat in batches very briefly in a very hot wok. If you have a range hood exhaust fan, you might need to use it. You don’t need to cook the meat through unless it’s chicken, it will continue to cook after you remove it from the pan and you are adding it back later. If it’s chicken, then fry it so it’s just cooked through.
- After cooking the vegetables until tender to your liking, add the meat back into the stir fry at the last minute. Don’t boil it for ages in the sauce as it will go tough.
- 2 chicken breasts, cut into strips
- 2 Tbsp. finely chopped ginger
- 2 Tbsp. mirin
- 1/2 cup chicken stock
- 2 Tbsp. kekap manis
- 1 Tbsp. cornflour
- 2 Tbsp. oyster sauce
- 1/2 onion, sliced
- 1 carrot, cut into sticks
- 1 zucchini, cut into sticks
- 1/2 capsicum, sliced
- head of broccoli, cut into florets
- 500g rice noodles
- Combine the ginger, mirin, kekap manis, stock, oyster sauce and cornflour in a bowl.
- Add chicken strips and leave to marinate for 20 minutes or prep the night before and leave the chicken to marinate in the fridge.
- Boil the noodles according to packet directions and drain.
- Heat wok or pan until very hot, add a little oil. Using tongs, remove chicken from marinade reserving marinade for later. Cook chicken quickly in batches until browned and just cooked through.
- Add a little extra oil then cook the onion for one minute before adding the vegetables. Toss for a couple of minutes to cook.
- Add the marinade to the wok and cook for a further minute or two until vegetables are cooked to your liking.
- Return chicken to the pan and add the drained noodles. Toss the noodles in the sauce and serve.
No mirin? You can replace it with rice wine vinegar and a pinch of sugar. Or sushi vinegar.
Replace the kekap manis with soy sauce. Kekap manis is sweet, so you may want to adjust with a tiny bit of sugar.
Amount Per Serving: Calories: 328Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 52mgSodium: 844mgCarbohydrates: 47gFiber: 6gSugar: 7gProtein: 26g
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