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Ginger Chicken Stir Fry

Ginger Chicken Stir Fry

Ginger Chicken Stir fry with noodles. A quick and easy family stir fry meal that can be served hot or cold.
Course Main
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Kyrstie Barcak - A Fresh Legacy


  • 1 tablespoon coconut oil or cooking oil of choice
  • 3 cm chopped fresh ginger - approximately 1 tablespoon
  • 1 teaspoon cumin
  • 1 and 1/2 tablespoons honey
  • 2 garlic cloves
  • 600 grams diced chicken
  • 1 capsicum finely sliced small
  • 2 handfuls fresh spinach leaves with large stems removed
  • drizzle fish sauce
  • drizzle sesame oil
  • 200 grams rice vermicelli noodles
  • 1 small carrot - shaved
  • fresh basil leaves
  • 2 tablespoons pan toasted cashew nuts


  1. Set a pot of water to boil (for the noodles)
  2. To a medium hot pan add the oil, ginger, cumin, honey and garlic and stir for a minute until fragrant
  3. Add the chicken and stir to coat with the ingredients in the pan. Brown the chicken on each side and leave in the pan to continue to cook through
  4. When the water has boiled add the rice noodles to cook according to the packet instructions, drain and set aside once cooked
  5. Add the capsicum and spinach to the chicken in the pan
  6. Once the spinach wilts remove the pan from the heat and add a drizzle of fish sauce and sesame oil
  7. Divide the noodles into serving bowls and top them with the chicken and vegetables. Add the shredded carrot and top the dish with fresh basil leaves and the cashew nuts