Ginger Lamb or Chicken Stir-Fry

Name: Ginger Lamb or Chicken Stir-Fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 500 g thinly siced chicken breasts or 500 g chicken thighs; 2 tablespoons soy sauce or 2 tablespoons tamari soy sauce; 2 1/2 cm piece fresh ginger, peeled and grated or 2 teaspoons bottled minced ginger; 2 tablespoons sherry wine or 2 tablespoons rice wine; 2 tablespoons tomato puree or 2 tablespoons tomato sauce; 1 tablespoon olive oil; 1 red capsicum, deseeded and sliced (US-bell pepper); 1 green capsicum, deseeded and sliced; 6 spring onions, trimmed and sliced or 6 use 1 large onions, finely sliced; 200 g bean sprouts (I just usually add a handful)

Submitted by Jubes

"A simple stir-fry. Serves 4. We have cooked this successfully on the BBQ plate. To make this dish gluten -free ensure your soy sauce and herbs are labelled as gluten-free. In Australia, Fountain brand soy sauce is currently gluten free, as are most tamari sauces and some Japanese soy sauces. (Check the labels carefully.) Serve over rice or noodles"

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photo by Leggy Peggy

Ready In:: 35mins
Ingredients:: 10
Serves:: 4

ingredients

500 500 g thinly siced chicken breasts or 500 g chicken thighs
2 tablespoons soy sauce or 2 tablespoons tamari soy sauce
2 ¹⁄₂ cm piece fresh ginger, peeled and grated or 2 teaspoons bottled minced ginger
2 tablespoons sherry wine or 2 tablespoons rice wine
2 tablespoons tomato puree or 2 tablespoons tomato sauce
1 tablespoon olive oil
1 red capsicum, deseeded and sliced (US-bell pepper)
1 green capsicum, deseeded and sliced
6 spring onions, trimmed and sliced or 6 use 1 large onions, finely sliced
200 g bean sprouts (I just usually add a handful)

directions

Place the prepared meat into a dish. Add the soy sauce, garlic, ginger, sherry/rice wine. and tomato puree or sauce. Mix well.
Heat the oil in a pan, wok or on a BBQ solid plate. Drain the meat (reserve marinade) and stir-fry for approx 3 minutes.
Add the capsicums and stir-fry anothe 2-3 minutes.
Add the onions, beansprouts and reserved marinade. Stir-fry for another 2 minutes.
Serve over rice or noodles.

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Reviews

Great recipe for a busy weeknight -- I had dinner on the table in well under an hour. I used chicken thighs and made the marinade as written (using rice vinegar). Garlic is not noted in the ingredient list, so I guessed and used two large cloves. Also varied some of the veggies based on what I had on hand. Snow peas for green bell pepper, a leek for the onions and Chinese cabbage for the bean sprouts. My only major change in future would be to add a chopped chilli. We all thought it need just that bit of kick. Non-chilli fans would think it perfect as is. Thanks for posting and making dinner so easy for me at the end of a super busy day.

Leggy Peggy