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Gourmet Recipe: Vietnamese Chicken and Ginger Stir-Fry

Vietnamese Chicken and Ginger Stir-Fry

Vietnamese Chicken and Ginger Stir-Fry

Ingredients (serves four)

Chicken Ginger

2 teaspoons vegetable oil

1 teaspoon wholegrain mustard

500 grams chicken breast sliced thinly

1 bunch spring onions, trimmed, cut into 8cm lengths

150 grams snow peas, trimmed

1 bunch pak choy, ends trimmed, halved crossways

1 bunch buk choy, ends trimmed, halved crossways

1 tablespoon ginger, grated

3 garlic cloves, sliced

1 long green chilli, sliced

1/4 cup honey

1 teaspoon sesame seeds

1/4 teaspoon chilli flakes

Juice of 1 lime

Method

Combine oil and mustard in a large bowl. Add chicken and toss to coat. Heat a wok or large frying pan over high heat. Stir-fry chicken for 5-7 mins, until golden and cooked through. Remove from wok. Add spring onions and snow peas and cook for 1-2 mins, until just tender. Add pak choy, buk choy, ginger, garlic and chilli. Stir-fry for 30 secs, until fragrant and leaves wilt. Return chicken to wok with lime juice and honey. Stir to combine and stir-fry for 30 secs. Scatter with sesame seeds and chilli flakes and serve. Serve with our SAAM Mountain Sauvignon Blanc. The fresh citrus flavours of the wine marry perfectly with the delicate spice characters of this dish.

bradswine.com

 

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