Ma Dashper's Recipes

Welcome to the recipe vault!

 

Here you will find a series of tried and tested recipes that have tickled my tastebuds, and those of my friends and family, over the years...

Chicken, honey and ginger stir fry (serves 2, preparation time 10 minutes, cooking time 10 minutes)

chicken honey ginger stirfry.png

Ingredients:

  • 1/2 medium onion

  • Oil

  • Two chicken breasts

  • 1/2 red pepper

  • 1/2 yellow pepper

  • Two balls of ginger (you need the ginger that it stored in syrup)

  • 3 tablespoons of the ginger syrup

  • 1 tablespoon of honey

  • 3 tablespoons of light soy sauce

  • Handful of cashew nuts

  • 2 nests of medium noodles

  • Seasoning

Optional Extras:

- 2 tablespoons of orange juice

Here’s what you do:

Step 1 - Thinly slice the onion and cut the peppers into ribbons.

Step 2 - Cut the chicken into strips.

Step 3 - Heat the oil in the wok and add the chicken strips and onions. Keep stirring the chicken so that it does not stick to the wok.

Step 4 - Chop the ginger balls into a size and shape that you want and place in a bowl with the soy sauce, ginger syrup and honey.

Step 5 - Pour the mix into the wok and stir.

Step 6 - Add a nest of noodles per person to a pan of boiling water, or cook to the packet guidelines.

Step 7 - Add the peppers and cashew nuts into the wok and stir.

Step 8 - Season the wok ingredients to taste.

Step 9 - When the noodles have cooked, drain them off and put them into the wok with the mix. You can just plate them up and add the stir fry on top, but I like sticky noodles with sauce on.

Step 10 - When the noodles are covered in the sauce, plate the meal up.

That gives you the basic recipe, but here are some extra tips should you need them:

Option 1 - If you are adding the orange juice into the recipe, add it to the mix at step 4.

Kitchen implements required:

  • Chopping board

  • Sharp knife

  • Wok

#chicken #chinese #stirfry #ginger

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© 2015 by Fay Dashper-Hughes. 

 

Where some of the recipes on this website might have started out as recipes from published chefs, I have amended them and developed them to my taste. Where they remain materially similar to the original recipe I have endeavoured to make sure that the original recipe was already freely available, and I always credit the source. No infringement of intellectual property rights is intended.