Ginger chicken stir fry
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How to make Ginger chicken stir fry
Yield = 4Prep 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.
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