Ginger Chicken Stir-Fry

Ginger Chicken Stir-fry

Ginger Chicken Stir-fry

By: 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!



Prep time

Cook time



  • 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


  • 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!

Naomi Sherman

Naomi Sherman

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