Ginger Chicken Stir-fry
Ginger Chicken Stir-fry
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!
Servings
6
Prep time
Cook time
Recipe
Ingredients
- 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
- 1/3 cup flour
- 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
Method
- Place all of the sauce ingredients into a blender and blitz until smooth.
- Combine the flour, salt, pepper and chilli powder in a freezer bag and shake each piece of chicken in the flour mixture to get a light coating.
- 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.
- Remove from the pan and set aside in a bowl.
- Tip the stir-fry vegetables into the hot pan and add a splash of water to help steam-fry them. Cook, tossing regularly until just tender.
- Return the chicken and onion to the pan and pour in the sauce.
- Cook for 5-10 mins until the sauce is thickened and the chicken and vegetables are cooked through.
- Serve over cooked rice and garnish with spring onions.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
