LIME AND GINGER CHICKEN STIR FRY
Fancy an easy stir fry but bored with your usual? This ginger chicken stir fry features classic honey and soy flavours enhanced with plenty of fresh lime and ginger.
We use boneless, skinless chicken thighs in this recipe – perfect for stir frying as they’re tender and don’t dry out easily.
Button mushrooms, bok choy and spring onions provide the veggie component, rounded out with a flavoursome but family-friendly lime and ginger sauce.
Serve the stir fry on a combination of brown, red and wild rice. I like to use the pre-cooked microwave packets for speed and convenience, but you could cook some brown rice from scratch if you prefer.
Add a sprinkle of sesame seeds and sit down to enjoy your easy weeknight dinner!
LIME AND GINGER CHICKEN STIR FRY
An easy chicken stir fry with classic honey and soy flavours, enhanced with plenty of fresh lime and ginger. Serve on a combination of brown, red and wild rice and top with sesame seeds.
Ingredients
SAUCE
- 2 Tbsp honey
- 2 Tbsp oyster sauce
- 2 Tbsp soy sauce
- Zest of 1 lime
- 1 1/2 Tbsp lime juice
- 2 tsp grated ginger
- 2 cloves garlic
STIR FRY
- 600 g boneless, skinless chicken thighs (1lb 5oz)
- 250 g button mushrooms (8.8oz)
- 250 g Shanghai bok choy (8.8oz)
- 1 bunch spring onions
- 4 tsp peanut oil, divided
TO SERVE
- 2 x 250 g microwave packets brown, red and wild rice (2 x 8.8oz)
- 2 tsp sesame seeds
Instructions
MAKE SAUCE
Place honey, oyster sauce, soy sauce, lime zest, lime juice and ginger in a small-medium bowl. Whisk until well combined. Crush garlic and stir into sauce.
MAKE STIR FRY
Dice chicken into 2cm / 0.8in pieces and season with salt and pepper. Use a paper towel to wipe mushrooms clean, then cut mushrooms into quarters. Trim the ends off the bok choy, then cut each piece into thirds. Cut spring onions diagonally into 4 cm / 1.5in pieces.
Heat 2 teaspoons oil in a large wok on high. Stir fry chicken (ideally do this in two batches, adding a little more oil if needed) until browned all over and virtually cooked through. Remove onto a plate.
Add remaining 2 teaspoons oil to wok, then stir fry mushrooms until almost tender (3-4 minutes). Add spring onions and bok choy and cook for a further minute. Add chicken back to pan, then add sauce and simmer rapidly for 2 minutes, until slightly thickened (it will still be quite runny).
SERVE
Microwave rice according to instructions on packet. Divide between warmed serving bowls. Top with stir fry, then sprinkle with sesame seeds.
Recipe Notes
WINE MATCH: A Gewürztraminer.
GLUTEN-FREE OPTION: Use gluten-free oyster sauce and soy sauce.
INGREDIENT SWAPS / NOTES: If you don’t like mushrooms, swap for broccoli or green beans. You can use regular brown rice rather than the combination of brown, red and wild rice.
STORING AND REHEATING: Either refrigerate stir fry and rice separately, or together as individual portions. Reheat in the microwave.
