Chicken Ginger Stir Fry

Ed Baines's fantastic recipe for tender chicken stir-fried with aromatic ginger and garlic makes a great quick and tasty meal
By Ed Baines
Chicken Ginger Stir Fry
  • Rating:
  • Serves: Serves 2 as a main course, 4 with other dishes
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes plus 1 hr marinating
  • Effort: easy



  • 5 tbsp oyster sauce
  • 3 tbsp rice wine
  • 3 tbsp dark soy sauce
  • 1 tbsp cornflour
  • 2 chicken breast fillets, sliced into strips
  • 2 tbsp vegetable oil
  • 2.5 cm ginger, finely sliced
  • 100 g fresh shiitake mushrooms
  • dashes of sesame oil
  • 100 ml chicken stock
  • 1 red chilli, finely sliced
  • 3 spring onions, finely sliced
  • boiled rice, to serve


1. In a large bowl mix together the oyster sauce, rice wine, soy sauce and cornflour. Add the chicken and ginger, mixing well, and set aside to marinate for at least 1 hour.

2. Heat a wok until hot. Add the vegetable oil and heat through. Add the marinated chicken and shitake mushrooms. Stir-fry briefly with a dash of sesame seed oil.

3. Add the stock and stir-fry over high heat until the chicken is cooked through. Toss in the chilli and spring onion.

4. Serve at once with rice.

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