Written for one request, published for everyone
Ginger Chicken and Carrot Stir-Fry with Rice
Strips of chicken breast and carrot batons stir-fried in a soy-ginger glaze, served over steamed rice.
- Total
- 30 min
- Hands on
- 20 min
- Serves
- 4
- Method
- hob
- Cuisine
- Chinese-inspired
Per serving · estimated
- Energy
- 520 kcal
- Protein
- 35 g
- Fat
- 10 g
- Carbs
- 72 g
Method
Step 1 of 12
Rinse the rice under cold water until the water runs clear.
basmati rice
Step 2 of 12
Put the rice and water in a saucepan, bring to the boil, then cover and cook on the lowest heat for 12 minutes.
- basmati rice
water
Step 3 of 12
Cut the carrots into thin matchstick batons.
carrots
Step 4 of 12
Slice the chicken breast into thin strips across the grain.
chicken breast
Step 5 of 12
Mince the garlic, grate the ginger and slice the spring onions, keeping the green tops aside.
garlic
fresh ginger
spring onions
Step 6 of 12
Stir the soy sauce, honey, rice vinegar and cornflour together with 4 tbsp cold water until smooth.
soy sauce
honey
rice vinegar
cornflour- water
Step 7 of 12
Heat the sunflower oil in a large frying pan over high heat until it shimmers.
sunflower oil
What ‘ready’ looks like Step 8 of 12
Fry the chicken strips for 4 minutes, turning, until browned and opaque.
- chicken breast
Step 9 of 12
Add the carrot batons, garlic, ginger and spring onion whites and stir-fry for 3 minutes.
- carrots
- garlic
- fresh ginger
- spring onions
Step 10 of 12
Pour in the sauce and toss for 2 minutes until glossy and the chicken reaches 74 °C at its thickest point.
- soy sauce
- chicken breast
What ‘ready’ looks like Step 11 of 12
Fluff the rice with a fork and spoon into bowls.
- basmati rice
Step 12 of 12
Top the rice with the stir-fry, drizzle with sesame oil and scatter over the spring onion greens and chilli flakes.
toasted sesame oil- spring onions
chilli flakes
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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.