Chicken, Ginger, and Oyster Sauce


  • Splash vegetable oil for frying
  • 4 free-range skinless boneless chicken thighs, cut into chunks
  • Thumb-size piece fresh ginger, grated
  • 2 garlic cloves, crushed
  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce
  • Juice 1 lemon
  • 1 tbsp toasted sesame oil
  • 2 x 200g packs rainbow stir fry (see tip) 
  • 50g cashews, lightly toasted in a dry pan
  • Cooked rice to serve


  1.  Heat a splash of oil in a large wok or large, deep frying pan. Stir-fry the chicken for 3-4 minutes or until cooked through. 
  2. Meanwhile, in a small bowl, whisk together the ginger, garlic, soy and oyster sauces, the lemon juice and sesame oil. 
  3. Add the stir-fry packs to the wok and stir-fry over a medium-high heat for a few minutes until wilted. Add the sauce and a splash of water and toss to warm through. Add the cashews, then serve with the rice.

delicious. tips

  1. If you can’t find rainbow stir-fry mix, substitute with your own mix of fresh vegetables.

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