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Dr Clare Bailey Mosley's Ginger and Chicken Stir-Fry
Serves 2
Prep 5 min
Cook 10m
Ingredients -
2 tbsp oyster sauce
Zest of ½ orange, 1 tbsp juice
20 g fresh peeled ginger, finely chopped
1 tbsp olive oil
2 chicken breast fillets, very finely sliced
1 x 300g shop-bought vegetable stir-fry pack
Method -
1. Mix oyster sauce, orange zest, juice and ginger in a small bowl and set aside.
2. Place the oil in a wok or heavy-based frying pan over high heat. When smoking hot, add the chicken and stir-fry for 3-4 minutes
3. Add the veg to the pan with a generous splash of water, then stirfry for a further 3-4 min
4. Return chicken to the pan and pour in the sauce, then cook for 2 minutes until heated through
