Chicken, Ginger and Oyster Sauce Stir Fry

Ingredients :

  • Splash vegetable oil for fryi

  • 4 free-range skinless boneless chicken thighs, cut into chunks

  • Thumb-size piece fresh ginger, grated

  • 2 garlic cloves, crushed

  • 2 tbsp soy sauce

  • 2 tbsp oyster sauce

  • Juice - 1 lemon

  • 1 tbsp sesame oil

  • 2 x 200g of stir fry vegetables 

  • 50g cashews, lightly toasted in a dry pan

  • Cooked rice to serve

Directions:

1.  Heat a splash of oil in a large wok or large, deep frying pan. Stir-fry the chicken for 3-4 minutes or until cooked through. 

2.  Meanwhile, in a small bowl, whisk together the ginger, garlic, soy and oyster sauces, the lemon juice and sesame oil. 

3.  Add the stir-fry vegetables to the wok and stir-fry over a medium-high heat for a few minutes until wilted. Add the sauce and a splash of water and toss to warm through. Add the cashews, then serve with the rice.

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