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Thai ginger chicken stir fry


Serves 2

  • 250g Soanes boneless, skinless thigh cut into bite-sized pieces
  • 2 tbsp fish sauce
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • 2 tbsp rapeseed oil
  • 2 cloves garlic, crushed
  • 2 spring onions, sliced finely
  • 1 small red pepper, sliced
  • 1/2 small onion, thinly sliced
  • 2 tbsp fresh ginger, cut into matchstick sized pieces
  • Rice to serve


1. Mix the fish sauce, oyster sauce and sugar in a bowl.

2. Heat a wok or a skillet until very hot, then swirl the oil around the pan to coat. Add the chicken and cook for a minute. Add the garlic and cook for another minute, stirring continuously.

3. Add the spring onions, pepper, onions ginger and sauce mix to the pan and fry for 2 - 3 minutes until the chicken is cooked through and the vegetables are crisp.

4. Serve immediately with rice.