Lunch & Dinner
About this Recipe
Ginger is magical in its health properties not to mention the fragrant and flavour of fresh ginger will make your mouth water. One of my kitchen classic dish to cook up at home for myself and the family has to be this Ginger & Chicken Wok Toss situation.
Read and follow recipe below or download a PDF of the recipe.
- 2 tbsps neutral oil
- 1 red/brown onion, thinly sliced
- 2 tbsps fresh ginger, thinly sliced
- 250 g chicken breast or thigh, thinly sliced
- 2 cups mixed stir fry vegies
- 2 tbsps Mega Chef Thai oyster sauce
- 2 tbsps Thai seasoning sauce
- 2 tsps brown or raw sugar
Fresh ginger is a must in this recipe. Lightly peel the ginger before finely slicing. I’ve used 2 solid tablespoons in the recipe to also generate a bit of heat but feel free to throw in a few bird’s eye granade if you wish.
You’ll also have options with your protein – I’m a big fan of chicken thigh. It’s juicy and full of flavour, if you are chosing breast be sure not to over cook it please. This is a great use it up recipe with any crispy vegetables in the fridge, so use it up rather than throwing it out. x
Step by Step Instructions
Using a wok or frying pan, pour in oil over medium heat. Add onion and fresh ginger. Toss for 30 seconds till fragrant.
Add sliced chicken, pump up to high heat and folding the chicken until it is just cooked.
Add oyster sauce, seasoning soy and sugar. Fold well to coat.
Add any firm vegetables that requires a bit more cooking such as carrots, eggplant and cauliflower. Fold for 30-45 seconds to give these vegies a head start..
Gradually add in the softer vegetables such as green beans, wombox and asparagus. Toss briefly over high heat until warm yet crunchy.
Remove from heat, garnish with extra ginger pieces if you wish and enjoy immediately with steamed jasmine rice.