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Thai Chicken and Ginger stir fry

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Thai Chicken and Ginger stir fry 0 Picture

Ingredients

  • Tangy Sauce:
  • Ingredients
  • Boneless skinless chicken breast
  • 1 tsp. Sesame Oil
  • 1 lb. Boneless skinless chicken breast cut in strips
  • 2 tsp. finely grated fresh gingerroot
  • 1 Fresh garlic clove minced
  • 1/4 tsp. Dried crushed chillies
  • 1 tsp. Chinese 5 Spice
  • 8 Fresh button mushrooms thinly sliced
  • 2 Tbsp. cashews
  • 1 medium carrot, thinly sliced
  • 1 small onion cut in wedges
  • 3-4 cups Bok Choy, sliced
  • 1 tsp. Sesame seeds
  • 1/4 cup brown sugar
  • 1 Tbsp. cornstarch
  • 1/4 cup cold water
  • 2 Tbsp. red wine vinegar
  • 2 Tbsp. lemon juice
  • 1 Tbsp. Soy sauce

Details

Preparation

Step 1

Directions

1. Combine the last 6 ingredients for the Tangy Sauce in a small bowl and set a side.

2. Combine sesame oil, chicken, ginger, garlic, Chinese 5 spice and chilies and marinate for 15 minutes.

3. Heat Saladmaster Wok on medium-high. Fry the chicken for about 5 minutes until it begins to brown.

4. Add carrot, onion, bok Choy, mushrooms and stir-fry for another 5 minutes.

5. Push the mixture up the side of the Wok making a well in the centre. Add the Tangy Sauce and fold the mixture into the sauce. Cover with lid and cook on medium, cook on low for about 3-5 minutes or until mixture has thickened. Sprinkle with sesame seeds and cashews. Serve over rice.

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