Traditional Scotland Meal Ideas

stir fried gingered chicken recipes

This is a recipe for a delicious and relatively simple ginger and chicken stir fry.

Ingredients:

• 3 chicken breasts, cut in thin strips
• 25 g (1 oz) margarine
• 1 x 15 ml spoon (1 tbsp) oil
• 1 x 5 ml spoon (1 tsp) fresh root ginger, grated
• 1 clove garlic, crushed
• 1 red or yellow pepper, deseeded and sliced
• 125g (4 oz) mange tout 50 g (2 oz) cashew nuts
• 2 spring onions, chopped
• 1 x 15 ml spoon (1 tbsp) soy sauce
• 2 x 15 ml spoons (2 tbsps) dry sherry 1 x 5 ml spoon (1 tsp) cornflour Spring onions, to garnish

Marinade:

• 1 x 15 ml spoon (1 tbsp) cornflour
• 1 egg white, beaten
• 1 x 5 ml spoon (1 tsp) soy sauce
• 1 x 5 ml spoon (1 tsp) dry sherry

Method:

Mix the marinade ingredients together and pour over the chicken. Cover, place in refrigerator for 30 minutes. Heat the margarine and oil and stir fry chicken for 1 minute. Remove.

Stir fry the ginger, garlic, pepper and mange tout for 1 minute. Return the chicken to the pan with the cashew nuts. Saute for a further 1-2 minutes. Mix the soy sauce, sherry and cornflour and add to the pan. Cook until the sauce thickens. Serve garnished with spring onions.

• Servings 4
• Preparation Time 20 mins
• Cooking Time 5 mins

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For US to UK equivalents for food weights and measurements see this rough guide

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