Cardamom garlic-ginger chicken stirfry

Difficulty: easy 


·         2 tbsp. extra virgin olive oil

·         3 cloves garlic, minced

·         3-4 cardamom seeds

·         1 onion grated

·         100 grams chicken breast strips

·         1 tbsp. Worcestershire sauce

·         2.5cm ginger peeled and grated

·         1/2 tsp ground black pepper

·         1 pack stir fry kit ( tender stem broccoli, baby corn, mangetout and bok choy/ pak choi)

·         2 pcs fresh red and green chilies, thinly sliced.

·         1\2bunch of chinese lettuce sliced( optional base)





1.      Place a pan over medium-high heat. Add olive oil on pan.

2.      Allow oil to heat up a bit then add garlic, onion, cardamom and ginger Cook until fragrant. 3mins( save some ginger for later)

3.      Then add the chicken and cook on each side until nicely firm (about 10mins)

4.      Add worcestershire sauce and all the vegetables and Stir fry until chicken is fully cooked.( 5mins) then add the remaining ginger and stir for another 2mins

5.      Take off the hob and serve with base of choice!