Ginger Chicken Stir Fry Set
1 hour 15 minutes
1 Serving
Ginger chicken stir fry is a well-known Chinese cuisine. The succulent juice taste from the chicken and the after taste kick from the ginger brings an adventure to the taste buds. It’s not only packed with delicious taste but also can be a well-balanced complete meal for an active individual.
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- Rice
Cooked basmati rice 50 g - Ginger Chicken Stir Fry
- Choy Sum and Carrot Soup
- Dairy Product
1/2 cup Plain low fat yoghurt - Fruit
4-5 nos (100 g) Sunmelon
Nutrition Value in 1 Serving
Calories
578 kcal
Carbohydrate
62.2 g
Fat
21.6 g
Protein
33.6 g
- Rice
Cooked basmati rice 80 g - Ginger Chicken Stir Fry
- Choy Sum and Carrot Soup
- Dairy Product
1/2 cup Plain low fat yoghurt - Fruit
4-5 nos (100 g) Sunmelon
Nutrition Value in 1 Serving
Calories
616 kcal
Carbohydrate
70.7 g
Fat
21.7 g
Protein
34.5 g
- Rice
Cooked basmati rice 120 g - Ginger Chicken Stir Fry
- Choy Sum and Carrot Soup
- Dairy Product
1/2 cup Plain low fat yoghurt - Fruit
4-5 nos (100 g) Sunmelon
Nutrition Value in 1 Serving
Calories
786 kcal
Carbohydrate
82.7 g
Fat
32.2 g
Protein
41.3 g
Ginger Chicken Stir Fry
Ingredient A:
| 100 g | Chicken breast cubed |
| 1/4 tsp | Turmeric powder |
| 1/2 tsp | Cooking oil |
Ingredient B: Sauce
| 1/2 tbsp | Cooking oil |
| 1/2 pc | Holland onion, cut into ring |
| 1/2 tbsp | Minced garlic |
| 1/2 inch | Ginger, minced |
| 1 pc | Bird eyes chili, crushed |
| 1 tbsp | Sweet soy sauce |
| 1 tbsp | Oyster sauce |
| 1/4 cup | Water |
| 1/4 tsp | AJI-SHIO® Flavoured Black Pepper |
| 1/2 tsp | TUMIX® Chicken Stock |
| 1 tsp | Corn flour, mix with some water |
Ingredient C: Vegetables
| 1/2 inch | Ginger, julienn |
| 20 g | Yellow capsicum, small diced |
| 20 g | Green capsicum, small diced |
| 1/2 pc | Tomato, small diced |
| 10 g | Spring onion, sliced |
- Marinate the chicken with turmeric powder and oil.
- In a pan, heat the cooking oil and saute the onion, garlic, ginger and bird eyes chili until fragrant. Then add in the marinated chicken.
- Once the chicken is half cooked, add sweet soy sauce, oyster sauce and water. Season with AJI-SHIO® and TUMIX®.
- Add in the vegetables.
- Let it simmer for a while before thicken it with diluted corn flour. Mix well and serve.
Choy Sum and Carrot Soup
| 1/2 tsp | Cooking Oil |
| 5 g | Anchovies |
| 1/4 pc | Holland onion, sliced |
| 1 pc | Garlic cloves, sliced |
| 10 g | Spring onion, sliced |
| 20 g | Choy sum, sliced |
| 20 g | Carrot, julienned |
| 250 ml | Water |
| 1 tsp | TUMIX® Anchovy Stock |
- Heat the cooking oil, add onion and garlic. Stir until fragrant.
- Add in water, carrot and anchovies. Let it boil for a while until the carrots are soft.
- Add in choy sum and season with TUMIX®.
- Let it boil and turn off the heat. Garnish with spring onion and ready to serve.
Ginger Chicken Stir Fry
Ingredient A:
| 100 g | Chicken breast cubed |
| 1/4 tsp | Turmeric powder |
| 1/2 tsp | Cooking oil |
Ingredient B: Sauce
| 1/2 tbsp | Cooking oil |
| 1/2 pc | Holland onion, cut into ring |
| 1/2 tbsp | Minced garlic |
| 1/2 inch | Ginger, minced |
| 1 pc | Bird eyes chili, crushed |
| 1 tbsp | Sweet soy sauce |
| 1 tbsp | Oyster sauce |
| 1/4 cup | Water |
| 1/4 tsp | AJI-SHIO® Flavoured Black Pepper |
| 1/2 tsp | TUMIX® Chicken Stock |
| 1 tsp | Corn flour, mix with some water |
Ingredient C: Vegetables
| 1/2 inch | Ginger, julienn |
| 20 g | Yellow capsicum, small diced |
| 20 g | Green capsicum, small diced |
| 1/2 pc | Tomato, small diced |
| 10 g | Spring onion, sliced |
- Marinate the chicken with turmeric powder and oil.
- In a pan, heat the cooking oil and saute the onion, garlic, ginger and bird eyes chili until fragrant. Then add in the marinated chicken.
- Once the chicken is half cooked, add sweet soy sauce, oyster sauce and water. Season with AJI-SHIO® and TUMIX®.
- Add in the vegetables.
- Let it simmer for a while before thicken it with diluted corn flour. Mix well and serve.
Choy Sum and Carrot Soup
| 1/2 tsp | Cooking Oil |
| 5 g | Anchovies |
| 1/4 pc | Holland onion, sliced |
| 1 pc | Garlic cloves, sliced |
| 10 g | Spring onion, sliced |
| 20 g | Choy sum, sliced |
| 20 g | Carrot, julienned |
| 250 ml | Water |
| 1 tsp | TUMIX® Anchovy Stock |
- Heat the cooking oil, add onion and garlic. Stir until fragrant.
- Add in water, carrot and anchovies. Let it boil for a while until the carrots are soft.
- Add in choy sum and season with TUMIX®.
- Let it boil and turn off the heat. Garnish with spring onion and ready to serve.
Ginger Chicken Stir Fry
Ingredient A:
| 130 g | Chicken breast cubed |
| 1/4 tsp | Turmeric powder |
| 1/2 tsp | Cooking oil |
Ingredient B: Sauce
| 1 tbsp | Cooking oil |
| 1/2 pc | Holland onion, cut into ring |
| 1/2 tbsp | Minced garlic |
| 1/2 inch | Ginger, minced |
| 1 pc | Bird eyes chili, crushed |
| 1 tbsp | Sweet soy sauce |
| 1 tbsp | Oyster sauce |
| 1/4 cup | Water |
| 1/4 tsp | AJI-SHIO® Flavoured Black Pepper |
| 1/2 tsp | TUMIX® Chicken Stock |
| 1 tsp | Corn flour, mix with some water |
Ingredient C: Vegetables
| 1/2 inch | Ginger, julienn |
| 20 g | Yellow capsicum, small diced |
| 20 g | Green capsicum, small diced |
| 1/2 pc | Tomato, small diced |
| 10 g | Spring onion, sliced |
- Marinate the chicken with turmeric powder and oil.
- In a pan, heat the cooking oil and saute the onion, garlic, ginger and bird eyes chili until fragrant. Then add in the marinated chicken.
- Once the chicken is half cooked, add sweet soy sauce, oyster sauce and water. Season with AJI-SHIO® and TUMIX®.
- Add in the vegetables.
- Let it simmer for a while before thicken it with diluted corn flour. Mix well and serve.
Choy Sum and Carrot Soup
| 1/2 tsp | Cooking Oil |
| 5 g | Anchovies |
| 1/4 pc | Holland onion, sliced |
| 1 pc | Garlic cloves, sliced |
| 10 g | Spring onion, sliced |
| 20 g | Choy sum, sliced |
| 20 g | Carrot, julienned |
| 250 ml | Water |
| 1 tsp | TUMIX® Anchovy Stock |
- Heat the cooking oil, add onion and garlic. Stir until fragrant.
- Add in water, carrot and anchovies. Let it boil for a while until the carrots are soft.
- Add in choy sum and season with TUMIX®.
- Let it boil and turn off the heat. Garnish with spring onion and ready to serve.
TUMIX® Chicken Stock Recipes
