RECIPE: HOW TO DO CHICKEN, GINGER AND OYSTER SAUCE STIR FRY

RECIPE: HOW TO DO CHICKEN, GINGER AND OYSTER SAUCE STIR FRY

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.

RECIPE CHICKEN, GINGER AND OYSTER SAUCE STIR FRY

Dificulty: Easy
Portion: Serves 4
Time: Hands-on time 15 min

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

Step by step preparation

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.

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