Ginger Chicken Stir Fry Recipe With Veggies and Rice Noodles

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This ginger chicken stir fry recipe is a quick and easy mid-week meal that is healthy and tasty.

ginger chicken stir fry

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.
Yield: 4

Ginger Chicken Stir Fry

ginger chicken stir fry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 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


  1. Combine the ginger, mirin, kekap manis, stock, oyster sauce and cornflour in a bowl.
  2. Add chicken strips and leave to marinate for 20 minutes or prep the night before and leave the chicken to marinate in the fridge.
  3. Boil the noodles according to packet directions and drain.
  4. 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.
  5. Add a little extra oil then cook the onion for one minute before adding the vegetables. Toss for a couple of minutes to cook.
  6. Add the marinade to the wok and cook for a further minute or two until vegetables are cooked to your liking.
  7. 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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 328Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 52mgSodium: 844mgCarbohydrates: 47gFiber: 6gSugar: 7gProtein: 26g

Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

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  1. I have to confess, I was a little startled to find out that people eat KANGAROO! My husband laughed at me as if everyone knew this except me. I suppose it may be like eating buffalo meat- meaning how common is it that people eat it?

    1. I was a bit funny too before we started eating it – but now it’s almost the only red meat we eat except for the occassional bit of lamb. You can buy it easily enough in the supermarket but no, I don’t think it’s very common to eat it yet. Our national emblem is actually quite a tasty, healthy and sustainable meat lol.

      How common is buffalo meat? I’ve read American writers (particularly those who eat a ‘paleo’ diet) who eat a lot of buffalo, but I’m assuming it’s not particularly common either.