Honey Ginger Chicken Stir-Fry

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"This tasty stir-fry is one we enjoy often. It is quick and easy to put together and ready in about 30 minutes. If gluten intolerant make sure you are using gluten free soy sauce."

Original recipe yields 4 servings
OK
  • FOR SAUCE

Nutritional

  • Serving Size: 1 (344.3 g)
  • Calories 470.6
  • Total Fat - 23.2 g
  • Saturated Fat - 5.9 g
  • Cholesterol - 127 mg
  • Sodium - 1464.6 mg
  • Total Carbohydrate - 17.6 g
  • Dietary Fiber - 2.3 g
  • Sugars - 10.5 g
  • Protein - 47.4 g
  • Calcium - 64.9 mg
  • Iron - 2.7 mg
  • Vitamin C - 42.8 mg
  • Thiamin - 0.4 mg

Step 1

In a wok or large skillet, bring the oil and anchovies to medium-high heat; break the anchovies up with the back of a wooden spoon turning it into a paste.

Step 2

Add the chicken pieces and cook for a couple of minutes, until outside is white.

Step 3

Add the vegetables and cook until vegetables are tender but crisp, about 10 minutes.

Step 4

Meanwhile whisk together the sauce ingredients.

Step 5

When vegetables and chicken are cooked, add the sauce and stir to coat.

Step 6

Serve with rice or rice noodles and sprinkle with the green parts of onions.

Step 7

Enjoy!

Step 8

Step 9

NOTE: Depending on the type of cooking vessel you are using the vegetables may start to stick, if this is the case simply add a bit of water as needed.

Tips & Variations


No special items needed.

Related

Bergy (RIP" Forever in our Kitchen)

This could easily become my favorite chicken stir fry recipe. I love the hint of anchovie. The combination of vegetables is just right. I served it with rice boiled in chicken stock. I used a wok and the 10 minute cook time (medium High) was just right to produce lovely cooked crisp veggies.

(10 Oct 2016)