Ginger Lamb Or Chicken Stir Fry Recipes

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GINGER CHICKEN STIR-FRY



Ginger Chicken Stir-Fry image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 pound skinless, boneless chicken breasts, sliced 1/4 inch thick
1 tablespoon plus 2 teaspoons cornstarch
1 tablespoon soy sauce, plus more for serving
3/4 cup low-sodium chicken broth
2 teaspoons rice wine vinegar
3 tablespoons vegetable oil
4 cloves garlic, sliced
2 tablespoons minced peeled fresh ginger
8 ounces snow peas, trimmed
1 bunch broccolini, trimmed and halved lengthwise if thick
4 scallions, thinly sliced
2 1/2 cups cooked white rice or quinoa, for serving
Toasted sesame seeds, for topping

Steps:

  • Toss the chicken with 1 tablespoon cornstarch and 1 teaspoon soy sauce in a medium bowl; let sit 5 minutes. In a separate bowl, stir together the chicken broth, remaining 2 teaspoons each cornstarch and soy sauce and the vinegar until smooth; set aside.
  • Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the chicken and cook, stirring once or twice, until golden, about 3 minutes. Transfer to a plate.
  • Add the remaining 1 tablespoon vegetable oil to the skillet. Add the garlic and ginger and cook, stirring, until lightly browned, 30 seconds. Add the snow peas, broccolini and half of the scallions; cook, stirring, until the vegetables start softening, about 2 minutes. Stir the chicken broth mixture and pour it into the skillet. Return the chicken to the skillet and cook, stirring, until the sauce thickens and coats the chicken and vegetables, 1 to 2 minutes.
  • Divide the rice or quinoa among bowls and top with the stir-fry and remaining scallions. Sprinkle with toasted sesame seeds and serve with more soy sauce.

GINGER LAMB OR CHICKEN STIR-FRY



Ginger Lamb or Chicken Stir-Fry image

A simple stir-fry. Serves 4. We have cooked this successfully on the BBQ plate. To make this dish gluten -free ensure your soy sauce and herbs are labelled as gluten-free. In Australia, Fountain brand soy sauce is currently gluten free, as are most tamari sauces and some Japanese soy sauces. (Check the labels carefully.) Serve over rice or noodles

Provided by Jubes

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

500 g thinly siced chicken breasts or 500 g chicken thighs
2 tablespoons soy sauce or 2 tablespoons tamari soy sauce
2 1/2 cm piece fresh ginger, peeled and grated or 2 teaspoons bottled minced ginger
2 tablespoons sherry wine or 2 tablespoons rice wine
2 tablespoons tomato puree or 2 tablespoons tomato sauce
1 tablespoon olive oil
1 red capsicum, deseeded and sliced (US-bell pepper)
1 green capsicum, deseeded and sliced
6 spring onions, trimmed and sliced or 6 use 1 large onions, finely sliced
200 g bean sprouts (I just usually add a handful)

Steps:

  • Place the prepared meat into a dish. Add the soy sauce, garlic, ginger, sherry/rice wine. and tomato puree or sauce. Mix well.
  • Heat the oil in a pan, wok or on a BBQ solid plate. Drain the meat (reserve marinade) and stir-fry for approx 3 minutes.
  • Add the capsicums and stir-fry anothe 2-3 minutes.
  • Add the onions, beansprouts and reserved marinade. Stir-fry for another 2 minutes.
  • Serve over rice or noodles.

Nutrition Facts : Calories 494.1, Fat 37, SaturatedFat 15.2, Cholesterol 92.5, Sodium 585.6, Carbohydrate 10.1, Fiber 2.9, Sugar 5.4, Protein 24

LAMB STIR-FRY



Lamb Stir-Fry image

This Lamb Stir-Fry is ready in under 20 minutes, making it a quick, easy and healthy meal. A great way to eat more veg, and a simple way to cook lamb.

Provided by Dannii

Categories     Lunch     Main Course

Time 15m

Number Of Ingredients 14

250 g lamb steak (cut into strips)
0.5 broccoli
1 red pepper
1 pak choi
70 g baby corn
50 g mangetout
300 g egg noodles
1 tbsp sesame oil
2 tbsp sesame oil
4 tbsp soy sauce
2 garlic cloves (crushed)
30 g fresh ginger (finely chopped)
1 lime (juice only)
1 tbsp Chinese Five Spice

Steps:

  • Trim the fat off the lamb and cut into strips of about 1cm / 0.5 inch thick.
  • Chop your vegetables.
  • Heat some oil in a pan over a medium heat and cook the lamb for 2 minutes, until browned all over.
  • Make the sauce by mixing together the soy sauce, sesame oil, lime juice, garlic, ginger and Chinese Five Spice.
  • Get the noodles ready.
  • Add the vegetables to the hot pan and cook for 4 minutes.
  • Add the noodles and sauce to the pan and cook for a further 3 minutes.
  • Serve topped with chopped spring onions (scallions) and sliced chilies.

Nutrition Facts : ServingSize 1 portion, Calories 545 kcal, Carbohydrate 75 g, Protein 33 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 104 mg, Sodium 1229 mg, Fiber 9 g, Sugar 8 g

GINGER CHICKEN STIR FRY



Ginger chicken stir fry image

A nice strong flavored ginger chicken

Provided by mitchellj

Time 30m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Cut the chicken into small chunks,
  • Grate the ginger,
  • Crush the garlic,
  • Finely chop the spring onions,
  • Cut the onion into large chunks
  • Heat a wok or fryingpan to over a high heat with the olive oil. Brown the garlic then add the chicken, stir fry chicken until white all over
  • add in rest of veg and stirfry for 4-5 minutes
  • add soy sauce, oyster sauce, fish sauce and water. Turn down heat and simmer for 15 minutes
  • Serve over some batsami rice for a perfect finish.

GINGER-CHICKEN STIR-FRY



Ginger-Chicken Stir-Fry image

Stir fries require very little cooking time and you can pretty much use any vegetables you like, but the star of this one is the ginger. This dish is quick and easy to make, but get all of your ingredients together (including mixing the sauce) before you start cooking because everything happens fast! Serve with rice, and garnish with sliced green onions.

Provided by lutzflcat

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Stir-Fry

Time 30m

Yield 4

Number Of Ingredients 16

3 tablespoons vegetable oil, divided
1 pound boneless, skinless chicken breasts, thinly sliced
1 red bell pepper, cored and sliced
1 cup vertically sliced onion
3 ounces snow peas, trimmed, cut in half
⅓ cup water
¼ cup hoisin sauce
¼ cup soy sauce
¼ cup sherry
2 ½ tablespoons minced fresh ginger root
2 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon oyster sauce
1 tablespoon sugar
1 ½ tablespoons cornstarch
2 cloves garlic, minced

Steps:

  • Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add chicken to the wok, and stir-fry until chicken is opaque on all sides, about 3 minutes. Remove to a plate.
  • Heat the remaining 1 tablespoon vegetable oil in the wok. Add bell pepper, onion, and snow peas; stir-fry until vegetables start to soften, 3 to 4 minutes. Reduce heat to medium-low.
  • Whisk together water, hoisin sauce, soy sauce, sherry, ginger, rice vinegar, sesame oil, oyster sauce, sugar, cornstarch, and garlic in a bowl. Add sauce to the wok, stirring constantly until sauce starts to thicken. Add chicken back to the wok, stir, and reheat, 1 to 2 minutes.

Nutrition Facts : Calories 392 calories, Carbohydrate 23.7 g, Cholesterol 65.1 mg, Fat 20.5 g, Fiber 2.3 g, Protein 26.5 g, SaturatedFat 3.5 g, Sodium 1336.2 mg, Sugar 11.1 g

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