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Member recipe

Lemon & Ginger Stir Fry

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Serves 4

Fried chicken strips with stir fry vegetables and Opies Stem Ginger.

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  • 2 knobs of Opie's stem ginger (thinly sliced)
  • 15ml (1 tablespoon) ginger syrup (from jar)
  • 500g (1 lb) boneless chicken breasts (cut into strips)
  • 50g (2 oz) each of red pepper, green pepper and carrot (cut into strips)
  • 50g (2 oz) mushrooms (sliced)
  • 50g (2oz) baby sweetcorn (chopped)
  • 50g (2oz) mangetout
  • 1 bottle or sachet of oriental lemon sauce
  • 30ml (2 tablespoons) sunflower oil


    1. Heat the oil in a wok or large pan. Add the strips of chicken and stir-fry for 3-4 minutes. Remove from the pan and keep hot.
    2. Add the red and green peppers, carrots, mushrooms, sweetcorn, mangetout and sliced stem ginger to the pan and cook for 3 minutes or until vegetables are tender, but not soft.
    3. Return the chicken to the pan with the vegetables, add lemon sauce, ginger syrup and cook for 2-3 minutes until the sauce is hot. Serve immediately.

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