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How to make Ginger chicken stir fry

Yield = 4
Prep time: 0:20
Cook time: 0:10
Total time: 0:30

Ingredients

  • 1 tablespoon olive oil
  • 500g Lilydale Free Range Chicken Breast, trimmed, sliced
  • 5cm piece fresh ginger, peeled, thinly sliced
  • 2 garlic cloves, sliced
  • 300g broccoli florets
  • 6 green onions, sliced diagonally
  • 1 red capsicum, sliced
  • 250g packet hokkien noodles
  • 1/4 cup fish sauce
  • 2 tablespoons lime juice
  • 1 to 2 birdseye chillies, deseeded, sliced
  • 1 tablespoon reduced-salt soy sauce
  • 1/2 cup coriander leaves

Method

  • Step 1 Heat a wok over high heat until hot. Add 1 teaspoon of oil and half the chicken. Stir-fry for 1 minute, or until golden. Remove to a plate. Repeat with oil and remaining chicken. Cover and keep warm.
  • Step 2 Add remaining oil, ginger, garlic, broccoli, onions and capsicum to hot wok. Stir-fry for 3 minutes, or until broccoli and capsicum are tender. Add noodles and stir-fry for 1 minute.
  • Step 3 Combine fish sauce, lime juice, chillies and soy sauce in a jug. Add to wok with chicken. Stir-fry for 1 to 2 minutes, or until heated through and well combined. Divide stir-fry between serving bowls. Top with coriander. Serve.