Chicken Stir Fry with Lime and Ginger

This is such a forgiving recipe, honestly you can pretty much use whatever you have in the fridge, meat and veggies (or no meat of course)

I’ve always found the key to this is making sure the contents aren’t over or under cooked so I watched my Dad and he has a way, which I’ve copied.  This does not taste anything like his, he makes the sauce from scratch and marinates the chicken, even when he gives me the sauce to make my own it’s still not a patch on his but this is a quick and easy way to make a really fresh, tasty version and it’s what I used so you can see what a single portion contains:

Ingredients

1 chicken breast cut into bite sized chunks

1 red onion sliced

2 small sweet peppers sliced

1 piece of fresh ginger (about 4cm long) cut into small slivers

3 chestnut mushrooms sliced

8 mange touts with the side removed cut on a diagonal

2 asparagus spears cut on the diagonal

Oyster sauce

Soy sauce

Lime juice

Fry lite

1 large spring onion cut on the diagonal for garnish

Optional: cashew nuts but they will need synning

 

Method

 

If you’re using cashew nuts this is your first step:  Spray a wok or frying pan with light oil and cook the cashew nuts until lightly browned, set aside

Now continue

Spray the pan with light spray and fry your chicken pieces, sealing them.  Add a tablespoon of oyster sauce and some ginger and continue cooking until almost cooked through.  Set the chicken aside

Spray the pan again and add the peppers, onions and ginger and stir fry making sure they are not browned, add a little more fry lite if needed (you can use the sunflower, garlic or chilli one).  You can add a squeeze of lime juice if you think the pan needs moisture.

Once they are slightly softened add the rest of your veggies, two big tablespoons of oyster sauce, a tablespoon of soy and a big squeeze of lime juice and stir fry the veggie medley for about 4-5 minutes as the new quicker cooking veg starts to soften.

Add the chicken and cashew nuts (if using) back to the pan and if you want to add more oyster or soy sauce to taste do it now.  Combine everything well and cook for a few minutes until piping hot and the chicken is cooked through

Serve immediately with a garnish of spring onions