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Serves 4


1 tbsp. sunflower oil
1 large onion, diced
7 oz. Brussel sprouts, halved
2 celery sticks, thinly sliced
12 oz. chicken, cut into 1/2 inch chunks
1/2 cup root ginger, peeled and grated
4 oz. cooked English chestnuts, halved
1 tsp. Worcestershire sauce
5 tbsp. vegetable stock
juice and rind of 1 orange
2 carrots, thickly sliced
1 tbsp. fresh lemon balm, finely chopped
1 tbsp. soy sauce
1 tsp. black pepper
3 tsp. cornstarch
12 oz. Basmati rice, cooked


Fry sprouts, celery, chicken chunks and carrots in the sunflower oil. Cook for 8 minutes until chicken juices run clear. Add ginger and chestnuts. Cook for 1 minutes. Set aside.

Combine Worcestershire sauce, vegetable stock, orange juice, orange rind, lemon balm, soy sauce, black pepper and cornstarch. Mix well. Add sauce to chicken mixture. Fry for 3 minutes until sauce is thickened and food is completely reheated. Serve hot on Basmati rice, followed by mango ice cream.