Ginger Stir Fry 🍜

Whip up this delicious dish in no time at all!


1 tablespoon Oil
30g Almonds
2 Chicken breasts or plant-based chicken cubed
150g Broccoli florets
100g Babycorn
1 tablespoon Carrots thinly slices
2 tablespoons Fairtrade ginger
1/2 Red pepper
2 halves Baby bok choy
2 Spring onions


1 tablespoon Cornflour
2 tablespoon Soy sauce
1 tablespoon Mirin
1 teaspoon Sesame oil
2 Garlic cloves
1 teaspoon Crushed chillies


In a pan, heat the oil and fry the almonds for a minute or until brown. Season the chicken with the seasoning (to taste), fry for 4 minutes or until browned then remove from the heat. Add the broccoli, corn and carrot to the pan and cook for 5 minutes. Stir in the cooked noodles, ginger and red pepper.

In a bowl, add the cornflour and 100ml of water. Mix until dissolved, add the soy sauce, mirin, sesame oil, garlic and crushed chillies. Tip in the almonds and chicken, pour the sauce on top with the pak choy and spring onions. Simmer until the pak choy are tender, the sauce is thick and the chicken is cooked through.

Sprinkle with sesame seeds to serve.

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