Free Healthy Recipe - Classic Thai Chicken Stir Fry with Mushrooms and Ginger

Dairy free, Low carbohydrate, Low GI

A classic stir fry recipe that uses Camellia tea Oil rather than olive oil for a mild, aromatic flavour.

Recipe courtesy of Phase 5.

3 cloves garlic, crushed
1 small white onion, peeled and finely chopped
100 grams ginger, peeled and cut into very fine strips
400 grams organic chicken thigh, cut into 2-3cm cubes
250 grams mixed mushrooms, (shiitake, tree ear or oyster), cleaned and torn into chunks
150 grams capsicum, cut into thin strips
2 red chillies finely chopped
3 tbsp soy sauce
2 tbsp fish sauce
1 bunch spring onions, finely chopped
4 tbsp coriander, chopped
Thai basil leaves (optional)

Prepare all vegetables.

Heat light camellia tea oil in a very hot wok, add garlic and onion and cook until golden brown.
Add ginger and chicken meat, stir fry until meat is golden on all sides.
Add mushrooms, capsicum, chillies, soy sauce, fish sauce, chicken stock, and cook 1-2 minutes to reduce liquid.
Remove wok from heat, stir in spring onions, coriander and thai basil.

For a variation with an extra smoky flavour, after removing from heat, add a few extra tablespoons of extra virgin camellia tea oil.

Serve with cooked brown or basmati rice.

Makes 4 servings

Scale recipe to serves

Prep Time: 15 mins
Cooking Time: 15 mins
Ready in: 30 mins

Suitable for:
Dinner, Lunch
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Nutritional Information - Per Serve
Kj 1258 kj
Calories 301 kcal
Fat 18 g
Saturated Fat 3.4 g
Total Carbohydrate 9.5 g
Total Protein 24.5 g
Fibre 3.5 g

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