Stir-fried Chicken with Lemon and Ginger |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Prep time includes marinating. Ingredients:
1 teaspoon grated fresh lemon rind |
80 ml lemon juice |
1 small fresh red chile, finely chopped |
1 clove garlic, crushed |
1 tablespoon grated fresh ginger |
2 tablespoons chopped fresh coriander leaves |
700 g skinless chicken breasts, sliced |
2 tablespoons peanut oil |
200 g zucchini, halved lenghtways,and cut into half-moon discs about 1 cm thick |
1 red capsicum, deseeded and cut into thin strips |
150 g baby corn, quartered |
40 ml soy sauce |
200 g bean sprouts |
Directions:
1. Combine rind and juice, chilli, garlic, ginger and coriander in a large non-metallic bowl.
2. Add the chicken, toss well, then cover with plastic wrap and refrigerate for 20 minutes.
3. Heat a wok over high heat.
4. Heat half the oil, swirling to coat the wok.
5. Drain the chicken and stir-fry in batches for 5 minutes or until lightly browned.
6. Remove from the wok.
7. heat the remaining oil, then add the zucchini and stir-fry for 2 minutes.
8. Add the corn, capsicum and soy sauce and stir-fry for a further 2 minutes.
9. Return the chicken to the wok, add the bean sprouts and stir-fry for 1 minute.
10. Serve over rice or noodles.
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