Ginger Lamb or Chicken Stir Fry
Elevate your weeknight dinner game with this Ginger Lamb or Chicken Stir Fry—a vibrant, flavor-packed dish that comes together in just 35 minutes! This recipe combines tender slices of lamb or chicken with a savory-sweet marinade made from soy sauce, honey, sesame oil, and fresh ginger, delivering an irresistible umami punch. Crisp red and green bell peppers, crunchy broccoli, and matchstick-cut carrots add a colorful medley of textures and nutrients. Finished with a glossy, slightly thickened sauce and garnished with green onions and sesame seeds, this stir-fry is perfect served over steamed rice or noodles. Ideal for quick meals that don’t skimp on flavor, this dish is a must-try for fans of easy Asian-inspired cooking.
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Recipe Information
Ingredients
- 500 grams Lamb or chicken (boneless, thinly sliced)
- 4 tablespoons Soy sauce
- 2 tablespoons Honey
- 2 teaspoons Sesame oil
- 2 tablespoons Rice vinegar
- 2 tablespoons Fresh ginger (grated)
- 3 cloves Garlic (minced)
- 1 tablespoon Cornstarch
- 4 tablespoons Water
- 2 tablespoons Vegetable oil
- 1 large Red bell pepper (thinly sliced)
- 1 large Green bell pepper (thinly sliced)
- 1 large Carrot (thinly sliced into matchsticks)
- 150 grams Broccoli florets
- 2 stalks Green onions (chopped)
- 2 teaspoons Sesame seeds (for garnish)
- 2 cups Cooked rice or noodles (optional, for serving)
Instructions
In a medium bowl, combine soy sauce, honey, sesame oil, rice vinegar, grated ginger, and minced garlic to make the marinade.
Add the sliced lamb or chicken to the marinade, toss to coat, and let it rest for 15 minutes.
In a small bowl, combine cornstarch and water to make a slurry. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Once the oil is hot, add the marinated lamb or chicken to the pan, reserving the marinade. Cook for 4-5 minutes until browned and cooked through. Remove from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Stir-fry the red bell pepper, green bell pepper, carrot, and broccoli florets for 3-4 minutes until slightly tender but still crisp.
Return the cooked lamb or chicken to the pan. Pour in the reserved marinade and stir to combine.
Add the cornstarch slurry to the pan and stir well until the sauce thickens, about 1-2 minutes.
Remove the pan from heat and garnish with chopped green onions and sesame seeds.
Serve hot over cooked rice or noodles, if desired.
Nutrition Facts
Calories |
2886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.7 g | 224% | |
| Saturated Fat | 58.6 g | 293% | |
| Polyunsaturated Fat | 28.6 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2792 mg | 121% | |
| Total Carbohydrate | 200.0 g | 73% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 53.9 g | ||
| Protein | 128.7 g | 257% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 333 mg | 26% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2834 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
