1/2 Photos of Ginger Lamb or Chicken Stir-Fry
A simple stir-fry. Serves 4. We have cooked this successfully on the BBQ plate. To make this dish gluten -free ensure your soy sauce and herbs are labelled as gluten-free. In Australia, Fountain brand soy sauce is currently gluten free, as are most tamari sauces and some Japanese soy sauces. (Check the labels carefully.) Serve over rice or noodles
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Units: US | Metric
- 500 g thinly sliced lamb fillets or 500 g thinly siced chicken breasts or 500 g chicken thighs
- 2 tablespoons soy sauce or 2 tablespoons tamari soy sauce
- 2 1/2 cm piece fresh ginger, peeled and grated or 2 teaspoons bottled minced ginger
- 2 tablespoons sherry wine or 2 tablespoons rice wine
- 2 tablespoons tomato puree or 2 tablespoons tomato sauce
- 1 tablespoon olive oil
- 1 red capsicum, deseeded and sliced (US-bell pepper)
- 1 green capsicum, deseeded and sliced
- 6 spring onions, trimmed and sliced or 6 use 1 large onions, finely sliced
- 200 g bean sprouts (I just usually add a handful)
- 1Place the prepared meat into a dish. Add the soy sauce, garlic, ginger, sherry/rice wine. and tomato puree or sauce. Mix well.
- 2Heat the oil in a pan, wok or on a BBQ solid plate. Drain the meat (reserve marinade) and stir-fry for approx 3 minutes.
- 3Add the capsicums and stir-fry anothe 2-3 minutes.
- 4Add the onions, beansprouts and reserved marinade. Stir-fry for another 2 minutes.
- 5Serve over rice or noodles.
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Nutritional Facts for Ginger Lamb or Chicken Stir-Fry
Serving Size: 1 (315 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 494.0
- Calories from Fat 332
- Total Fat 36.9 g
- Saturated Fat 15.2 g
- Cholesterol 92.5 mg
- Sodium 585.5 mg
- Total Carbohydrate 10.0 g
- Dietary Fiber 2.8 g
- Sugars 5.4 g
- Protein 24.0 g
The following items or measurements are not included: