Garlic Ginger Chicken with Chili Stir Fry
This Garlic Ginger Chicken Chilli Stir Fry, ready in 20 minutes, combines tender chicken with a simple sauce and toasted cashews, making it a quick and delicious meal served with rice or noodles.
Servings 4 people
Calories 570kcal
Ingredients
- 500 grams skinless chicken breast (diced into 2cm x 2cm chunks)
- 1 tablespoon sesame oil
For the Sauce
- ½ cup soy sauce
- ½ cup sugar free maple syrup
- 2 tablespoons crushed garlic/garlic paste
- 2 teaspoons grated ginger/ginger paste
- 2 tablespoons fresh lemon Juice
- 2 tablespoons chilli paste
Other
- ¾ cup unsalted cashews
- ½ cup chopped green shallots/green onions
- 2 cups cooked Brown rice
Instructions
- Lightly roast ¾ cup unsalted cashews for 4 to 5 minutes at 180 C/360 F
- Add ½ cup soy sauce, ½ cup sugar free maple syrup, 2 tablespoons crushed garlic/garlic paste, 2 teaspoons grated ginger/ginger paste, 2 tablespoons fresh lemon Juice, and 2 tablespoons chilli paste to a bowl and whisk until combined, then set aside.
- Heat a wok on high heat, add the 1 tablespoon sesame oil. Once oil is hot, add 500 grams skinless chicken breast (diced into 2cm x 2cm chunks). Use a pair of tongs or wooden spoon to cook chicken through until juicy and golden. Make sure to turn frequently so as not to burn the chicken.
- Once chicken is cooked, decrease the heat to medium and pour in the sauce. Stir through for a minute or two.
- Add the toasted cashews and ½ cup chopped green shallots/green onions, stirring through for another minute. Remove from the heat.
- To Serve: divide 2 cups cooked Brown rice among 4 bowls, along with chicken. *Optional: On top add, a little more fresh chopped shallots/green onions, white sesame seeds and fried shallots.
Notes
- Heat Intensity: 2 tablespoons of sambel olek in the honey chilli sauce creates a “medium heat”. If you’d like it a bit milder, go with 1 tablespoon of sambel olek in the sauce, and then you can add additional chilli upon serving if needed.
- Sambel Olek: this is an Indonesian chili paste available from the Asian food aisle of supermarkets. If you can't find this, any chili paste will work.
- Substitutions:
- Lemon Juice - sub with Rice Wine Vinegar (same quantity)
- Soy Sauce - sub with Oyster Sauce (same quantity)
- Veges: if you’re looking to add veges, I’d recommend choosing ones that cook quickly, like sliced green beans, spinach, kale, bok choi, red or green capsicum/peppers.
- Alternatives to Rice: Aside from brown rice, you could use cauliflower rice or zucchini noodles for a low carb option, or any other type of noodle
- Cashews: Make sure to buy unsalted, otherwise this dish will be way to salty. Alternatives to cashews: Almonds, Walnuts, or hazelnuts, or even a tin of drained water chestnuts will still give you a nice texture and crunch but without the nuts.
- Storage: Store in an air tight container in the fridge for upto 2 days.
- Is this freezer friendly? No. This dish is best eaten when its cooked or as leftovers within a couple of days
- Nutritional information is per person and includes rice.
Nutrition
Calories: 570kcal | Carbohydrates: 66g | Protein: 46g | Fat: 17g | Saturated Fat: 5g | Sugar: 15g
