Sunday 17 April 2011

Recipe - Ginger Chicken

This is a recipe I made up from a few others I'd read while trying to think of a way to use up some chicken mince I had.  We liked it so much that it's become one of our favourites.  It's so quick, easy and tasty.

An alternative to serving this on rice is to leave the vegetables out and make a little "salad" of bean shoots, grated carrot, finely sliced red capsicum and serve the hot chicken on top.

Serves 4.

  • 500g chicken mince
  • Good size piece of ginger (we really like ginger so we use a piece about 5cm square)
  • 3-4 cloves of garlic
  • 2 large red chillis (use 1 if you don't like heat in your food)
  • 1tbsp sesame oil
  • 2 tbsp oyster sauce
  • 2 tbsp kecap manis (sweet, thick soy)
  • 1 tsp chicken stock powder
  • Juice of a medium lemon
  • Juice of a lime
  • Vegetables : red capsicum, broccoli, beanshoots, peas (any combination)
  • Small handful coriander leaves
  • 1/2 cup cashew nuts (we use salted and don't add any more salt to the dish)
  • Basmati rice to serve
  • Finely chop the ginger, garlic and chilli (or whizz them in a little food processor).
  • Heat the sesame oil in a pan and then add the ginger, garlic and chilli.
  • Add the chicken mince and stir until just cooked.
  • Add the vegetables, the sauces, stock powder, lemon juice, and juice of just half a lime.
  • When vegetables are cooked to your liking, add the coriander and cashew nuts. 
  • Stir to combine and wilt the coriander.
  • Serve on basmati rice and sprinkle with a few more coriander leaves and another squeeze of lime juice.

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