Lemon & Ginger Chicken Stir-Fry GF
Recipe / Naomi Sherman
Perfect for a quick dinner the kids will love, this sweet and tangy stirfry has none of the usual heat. You can mix and match your stir-fry vegetables to suit what you have on hand or what your family prefers.
Serves: 4
750g chicken thighs, boneless, skinless, cut into bite-size pieces
2 tbsp light-flavoured oil
3 garlic cloves, finely chopped
1 tbsp grated ginger
2 medium zucchinis, cut into large chunks
1 red capsicum, sliced
1 red onion, cut into thin wedges
2 tbsp honey
¼ cup coconut aminos or soy sauce
¼ cup lemon juice
1 cup sugar snap or snow pea pods
1. Heat chicken and oil in a frying pan
2. Brown chicken, in batches if necessary, then remove from the pan.
3. Add garlic and ginger to the pan and cook quickly before adding the zucchini, capsicum and onion and cooking until just tender.
4. If you feel like they are starting to stick or burn, add a splash of water to the pan.
5. Whisk the honey, coconut aminos and lemon juice together in a small jug.
6. Return the chicken to the pan and add the sauce mixture.
7. Toss the stir-fry until all ingredients are coated in the sauce and it has thickened slightly.
8. Toss the pea pods through right at the end so that they become just cooked.
9. Serve with rice or noodles.
Beef & Cashew Stir-Fry GF
Recipe / Naomi Sherman
I created this recipe for my son, who will request stir-fry every time he has a say. I've got a few tried-and-tested chicken stir-fry recipes up my sleeve — my chicken lo mein is a thing of beauty, but I wanted to perfect a particular dish using beef. Back in the day,
