Ginger Chicken Stir fry

Serves 4, 20 mins preparation, 10 mins cooking

A simple Thai-inspired favorite with a subtle mix of comforting flavors that is so simple to make.


  • 1 tablespoon olive oil
  • 500g chicken breasts, trimmed, sliced
  • 5cm piece fresh ginger, peeled, thinly sliced or 1tsp ground ginger
  • 2 garlic cloves, peeled and sliced
  • 300g broccoli florets
  • 6 spring onions, sliced diagonally
  • 1 red pepper, sliced
  • 250g egg noodles
  • 2-3 tbsp cup fish sauce
  • 2 tbsp lime juice
  • ½ - 1 red chilli, deseeded and sliced,
  • 1 tbsp reduced-salt soy sauce
  • 1 handful of coriander leaves


  1. Heat a wok over high heat until hot. Add 1 teaspoon of oil and half the chicken. Stir-fry for 1 minute, or until golden. Remove to a plate. Repeat with oil and remaining chicken. Cover and keep warm.
  2. Add remaining oil, ginger, garlic, broccoli, onions and capsicum to hot wok. Stir-fry for 3 minutes, or until broccoli and capsicum are tender. Add noodles and stir-fry for 1 minute.
  3. Combine fish sauce, lime juice, chillies and soy sauce in a jug. Add to wok with chicken. Stir-fry for 1 to 2 minutes, or until heated through and well combined. Divide stir-fry between serving bowls. Top with coriander. Serve.

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