Ginger Chicken Stir-Fry
Recipe / Naomi Sherman
Stir-fry is a huge favourite in our house, but I loathe the hour of prep time it takes to cut up all of those vegetables for a "quick meal", not to mention remembering to buy them all! Using a bag of stir-fry vegetables and frozen pineapple means you can have this delicious sweet and spicy stir-fry on the table in a fraction of the time without a four-page shopping list!
Serves: 6
Sauce
½ cup brown sugar
½ cup hot water
¾ cup coconut aminos or soy sauce
¼ cup rice-wine vinegar
1 tsp sesame oil
4 tsp minced garlic
2 tbsp minced garlic
2 cups frozen pineapple chunks ½ cup chicken broth
1 tbsp cornflour
Stir-Fry
1/3 cup fl our
1 tsp salt
½ tsp ground pepper
¼ tsp chilli powder (or to taste)
1kg chicken breast tenders, cut into bite-size pieces
1 tbsp oil
1 red onion, sliced into wedges
1 850g bag frozen stir-fry vegetables Cooked rice, to serve
Spring onions, to serve
1. Place all of the sauce ingredients into a blender and blitz until smooth.
2. Combine the fl our, salt, pepper and chilli powder in a freezer bag and shake each piece of chicken in the fl our mixture to get a light coating.
3. Heat the oil over medium-high heat in a large pan. Add the onions and stir-fry for a few mins. Add the chicken and stir-fry for a few mins until browned.
4. Remove from the pan and set aside in a bowl.
This story is from the Issue #42 edition of Eat Well.
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This story is from the Issue #42 edition of Eat Well.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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Our Chefs
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