Ginger Chicken Stir Fry. Whisk together water, hoisin sauce, soy sauce, sherry, ginger, rice vinegar, sesame oil, oyster sauce, sugar, cornstarch, and garlic in a bowl. Add sauce to the wok, stirring constantly until sauce starts to thicken. Stir the chicken broth mixture and pour it into the skillet.

Add stir-fry sauce and ginger to center of the wok. Ginger, garlic, and herbs burn easily and really don't need a long time to cook. This way they stay fragrant and don't burn. You can have Ginger Chicken Stir Fry using 14 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Ginger Chicken Stir Fry

It's 1 of chicken breast.
Prepare 1 of red pepper.
Prepare 75 g of chopped Shitake Mushrooms.
Prepare 25 g of finely chopped ginger.
It's 150 g of bean sprouts.
It's Half of a medium sized leek.
Prepare 250 g of egg noodles.
It's 1 of fresh red chilli.
You need 1 tbsp of Chinese five spice.
Prepare 1 tbsp of honey.
Prepare 1 tbsp of soy sauce.
Prepare 1 tsp of fish sauce.
Prepare 1 handful of finely chopped coriander.
You need 1 of lemon.

In our chicken stir fry recipe below, we also stir in fresh basil and lime juice at the end of cooking. Our homemade Honey Ginger Chicken Stir Fry is a great alternative to takeout! The sauce is made with fresh ginger, soy sauce/tamari, honey, and sriracha. This healthy chicken stir fry is flavorful, made with real ingredients, and everyone in the family will be begging for this recipe every night of the week.

Ginger Chicken Stir Fry instructions

Add the leek, ginger, chicken and chopped chilli to a medium hot pan. Cook until the chicken is lightly browned.
Add the Chinese Five Spice and mushrooms to the pan and separately boil a pan of water in preparation for the noodles.
When the water is ready, add the noodles to the water. Simultaneously add the pepper, bean sprouts, soy sauce, fish sauce, and honey to the frying pan and turn up the heat..
Continue you stir the chicken while the noodles cook (about 4 minutes).
Remove the pan from the heat and transfer the stir fry to a bowl, drain the noodles and briefly fry them in the remaining juices in the pan before adding to the bowl.
Sprinkle with fresh coriander and a healthy squeeze of the lemon before serving.

While vegetables are cooking, cut chicken breasts into thin strips. Move the vegetables off to one side of the wok/skillet and add the chicken and garlic. The Asian stir fry sauce is then added to the cooked green onions, garlic and ginger. The marinated chicken pieces are added back into the skillet with the green onions and stir fry sauce. The chicken is cooked for several minutes until it is fully cooked through.