

Ginger and lemon chicken
Ingredients
- Marinade
- juice of 2 lemons
- 1 tablespoon olive oil
- 2 teaspoons ginger paste
- 1 teaspoon garlic paste
- 600g chicken breast or chicken tenderloins
- 1 ½ cups mushrooms
- 1 large carrot, peeled
- 2 courgettezucchiniXszucchini, summer squashX
- 1 spring onion, finely chopped
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon pine nuts, browned (optional)
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Instructions
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.
HFG tip
This recipe can be varied with any choice of vegetables.
Nutrition Info (per serve)
-
Calories 299 cal
-
Kilojoules 1250 kJ
-
Protein 36.7 g
-
Total fat 11.6 g
-
Saturated fat 2.4 g
-
Carbohydrates 11.6 g
-
Sugar 10.8 g
-
Dietary fibre 1.8 g
-
Sodium 660 mg
-
Calcium 40 mg
-
Iron 1.8 mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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