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    Ginger and lemon chicken stir-fry

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    Ginger and lemon chicken stir-fry

    • Preparation time: 15 minutes
    • Cooking time: 10 minutes

    Serves: 2


    • 2 essential Waitrose British Chicken Breast Fillets
    • 1 tbsp plain flour
    • ½ tsp Chinese Five Spice
    • 1 tbsp sunflower oil
    • 180g bag Waitrose Ready Prepared Rainbow Vegetables
    • ¼ tsp Bart Crushed Chillies
    • Grated zest and juice of 1 lemon
    • 20g piece Chinese Stem Ginger in Syrup, chopped plus 2 tbs syrup


    1. Cut the chicken into thin slices. Mix together the flour, five spice powder and seasoning, then place in a plastic bag. Add in the chicken strips and toss to coat.
    2. Heat half the oil in a wok or frying pan. Add the chicken to the pan and stir fry for 3–4 minutes until cooked through, with no pink meat, and golden. Remove and set aside the chicken, then pour the remaining oil into the pan. Add the rainbow vegetables and chillies and fry for 4 minutes until almost tender.
    3. Return the chicken to the pan. Add the lemon zest and juice, ginger and syrup and stir-fry for 1–2 minutes to give a sticky sauce. Serve with fresh noodles or steamed rice.

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    Cook's tips

    Use other vegetables in this dish, such as greens beans or shredded pak choi.

    Drinks recommendation

    To balance the spices and syrup, try a New Zealand white with sweet apricot fruit
    flavours. This delicious wine is balanced with floral aromas and a lovely roundness:
    Villa Maria Private Bin Chardonnay/Viognier,
    Gisborne, New Zealand.


    Average user rating

    4 stars