CHICKEN, GINGER AND OYSTER SAUCE ... - DELICIOUS. MAGAZINE
This tasty chicken stir-fry with ginger and oyster sauce is easy to make and can be on the table in just 15 minutes – a great quick midweek fix.
Provided by delicious. magazine
Total Time 0 minutes
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat a splash of oil in a large wok or large, deep frying pan. Stir-fry the chicken for 3-4 minutes or until cooked through.<span class="Apple-converted-space
- Meanwhile, in a small bowl, whisk together the ginger, garlic, soy and oyster sauces, the lemon juice and sesame oil.<span class="Apple-converted-space
- Add the stir-fry packs to the wok and stir-fry over a medium-high heat for a few minutes until wilted. Add the sauce and a splash of water and toss to warm through. Add the cashews, then serve with the rice.
Nutrition Facts : Calories 249cals, FatContent 9.6g (2g saturated), ProteinContent 22.7g , CarbohydrateContent 13.7g (8.9g sugars), FiberContent 8.1g
CHICKEN LAKSA RECIPE - BBC GOOD FOOD
Use lighter rice noodles in this fragrant Malaysian soup with spiced chicken, coconut broth, coriander and mint
Provided by James Martin
Categories Dinner, Main course
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 6
Number Of Ingredients 15
Steps:
- Put the chicken in a large saucepan with the coriander seeds, ginger, lemongrass, lime zest and a little salt. Add enough cold water to cover, slowly bring to the boil, then reduce to a simmer, gently poaching the chicken for 40 mins until it starts to fall away from the bone.
- Carefully lift the chicken onto a plate and cover with foil. Leave the stock to stand for 10 mins, skim off any excess fat and strain into a clean saucepan. Pull the chicken from the bones and tear into chunks.
- Bring the stock back to the boil, then add the fish sauce, soy, coconut milk, garlic, chillies and coriander stalks. Simmer for 2 mins, return the chicken to the pan and cook for a further 5 mins until warm. Add the spring onions and lime juice to taste.
- Divide the noodles between 6 bowls, then use a slotted spoon to lift the chicken and veg into each. Season the stock and pour over. Scatter with coriander and mint leaves, and serve with a drizzle of sesame oil, if you like.
Nutrition Facts : Calories 424 calories, FatContent 14 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 38 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 3 grams fiber, ProteinContent 37 grams protein, SodiumContent 1.5 milligram of sodium
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From allrecipes.com
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From indianhealthyrecipes.com
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From lemongrassrestaurant.com
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From closetcooking.com
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From themom100.com
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