Lemon & Ginger Chicken Stir-Fry
Lemon & Ginger Chicken Stir-Fry
Perfect for a quick dinner the kids will love, this sweet and tangy stir-fry has none of the usual heat. You can mix and match your stir-fry vegetables to suit what you have on hand or what your family prefers.
Servings
3
Prep time
Cook time
Recipe
Ingredients
- 750g chicken thighs, boneless, skinless, cut into bite-size pieces
- 2 tbsp light-flavoured oil
- 3 garlic cloves, finely chopped
- 1 tbsp grated ginger
- 2 medium zucchinis, cut into large chunks
- 1 red capsicum, sliced
- 1 red onion, cut into thin wedges
- 2 tbsp honey
- ¼ cup coconut aminos or soy sauce
- ¼ cup lemon juice
- 1 cup sugar snap or snow pea pods
Method
- Heat chicken and oil in a frying pan.
- Brown chicken in batches if necessary, then remove from the pan.
- Add garlic and ginger to the pan and cook quickly before adding the zucchini, capsicum and onion and cooking until just tender.
- If you feel like they are starting to stick or burn, add a splash of water to the pan.
- Whisk the honey, coconut aminos and lemon juice together in a small jug.
- Return the chicken to the pan and add the sauce mixture.
- Toss the stir-fry until all ingredients are coated in the sauce, and it has thickened slightly.
- Toss the pea pods through right at the end so that they become just cooked.
- Serve with rice or noodles.
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