Lucky dip

Chicken and Fresh Herb Stir Fry

2.86 out of 2091 votes

Course: Main course


  • 4 chicken breasts, skinned and boned
  • 2 garlic cloves
  • 1cm fresh ginger
  • 1 bunch spring onions
  • 2 tbsp vegetable oil
  • 1 tbsp sesame oil
  • 2 tbsp fish sauce or soy sauce
  • 2 tbsp sherry
  • 4 tbsp each chopped fresh mint and coriander
  • 225g beansprouts
  • iceberg lettuce
  • cucumber slices


- Using a sharp knife, cut the chicken breasts into thick strips, 4cm long. - Finely chop or crush the garlic cloves. Peel the ginger and cut into pieces the size of matchsticks. Trim the spring onions and thickly slice on the diagonal. - Heat the oil in a wok over high heat until almost smoking. Add the ginger and garlic and stir-fry for 1 minute. Add the chicken and stir-fry for a further 5 minutes, until browned. Add the spring onions and stir-fry for another minute. - Mix the sesame oil, fish or soy sauce, sherry, and most of the chopped fresh mint and coriander together. - Stir this sauce into the stir-fry with the beansprouts and heat through. Arrange a few whole large lettuce leaves on plates and spoon the stir fry into them. Garnish with the reserved herbs and the cucumber.

Entered by: Chris Entered: 31/10/2008

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