Chicken stir-fry recipe
Created by The Tesco Recipes team
This ginger and chilli chicken stir-fry is perfect for a speedy weeknight meal – ready in just 15 minutes and ideal for using up your leftovers. Throw in all of your favourite greens or anything you've got in the fridge. Double the ingredients for a tasty lunch the next day, too.
See method- Serves 2
- 5 mins to prepare and 10 mins to cook
- 472 calories / serving
Ingredients
- 1 ½ tsp olive oil
- 1 egg
- 1 tsp soy sauce
- 25g ginger, minced
- 3 spring onions, sliced
- 1 red chilli, sliced
- 150g cooked roast chicken, shredded
- 1 x 175g pack baby corn and mangetout, sliced
- 250g cooked basmati rice
- 1 tbsp oyster sauce
- ½ tsp sesame oil
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Shop ingredientsEach serving contains
- Energy
- 1975kJ 472.0kcal
- Fat
- 22g
- Saturates
- 7g
- Salt
- 1.7g
- Sugars
- 6g
of the Reference intake
Carbohydrate 41.5gProtein 27.7gFibre 3.0g
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- Heat the olive oil in a pan. Whisk the egg with the soy sauce, add to the pan and swirl. Cook for 1-2 mins, then roll up, shred; set aside.
- Add a little olive oil to the pan. Fry the ginger, spring onions and chilli for 1 min.
- Add the chicken, baby corn and mangetout for 1 min, rice for 1 min, then oyster sauce for 2 mins. Stir in the sesame oil and the egg ribbons.
- Tip: Roast your own chicken at home - try this honey roast chicken recipe.
- See more Chicken recipes
If serving vulnerable groups, elderly people, toddlers, pregnant women or people who are unwell, cook eggs until the whites and yolks are solid.
