Ginger & Soy chicken stir-fry


400g chicken thighs, thinly sliced
2 tbsp vegetable oil
5 garlic cloves, roughly chopped
1 onion, sliced
5cm piece young ginger, finely sliced
150g button mushrooms, sliced
2 spring onions, cut into batons
sesame seeds
steamed rice to serve

1 tsp sweet soy sauce
½ tsp pepper

Stir-fry sauce:
2 tbsp oyster sauce
2 ½ tsp fish sauce
1 tsp sugar



Combine the marinade ingredients with the chicken in a bowl. In a separate bowl combine ingredients for the stir-fry sauce.

Heat the oil in a wok or large frying pan over high heat. Add the garlic, onion and ginger and stir-fry for half a minute. Add the chicken and stir-fry until almost cooked.

Add the mushrooms and stir-fry for another half a minute. Then add the stir-fry sauce until just combined and the chicken is cooked. Toss through the spring onions.



Sprinkle with sesame seeds. Serve hot with steamed rice.

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