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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This classic ginger and lemon chicken stir-fry is a simple and healthy dairy-free dinner that's on the table fast.
1 Combine the marinade ingredients. Cut the chicken breast into small bite-sized pieces and place in a shallow dish. Pour the marinade over the chicken and place in the fridge to marinate for at least 2 hours, or overnight.
2 Prepare the vegetables; cut the mushrooms, carrots and courgettes into slices of similar size to the chicken. Finely slice the spring onion.
3 Once ready to cook, strain the chicken, reserving the marinade. Heat a pan or wok until hot. Add the chicken, a quarter at a time, until tinged golden brown. Remove each batch from the pan before adding the next.
4 Add the remaining oil with the mushrooms, carrot (blanched) and courgettes and stir-fry for 4-5 minutes.
5 Return the chicken to the pan. Add the soy sauce with the reserved marinade, honey, spring onions and pine nuts. Bring to the boil and cook for a further 2 minutes. The sauce can be thickened with a teaspoon of cornflour if you wish.
6 Serve immediately with rice or noodles.
This recipe can be varied with any choice of vegetables.
Calories 299 cal
Kilojoules 1250 kJ
Total fat 11.6 g
Saturated fat 2.4 g
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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.
We enjoyed this dish. I will make it again.