Quick Wild Garlic and Ginger Chicken Stir Fry

Who doesn't love a good stir fry? I give my Mom all the credit for teaching me how to make a really good stir fry. I've been making this recipe for years now, and my Mom has been making it even longer! (Sorry, Mom.) The aroma of this dish brings me back to my childhood every time, mmm I just love a flavoursome comfort dish like this!

I thought I would twist it up a bit with some wild garlic instead of store bought. Wild garlic has a milder flavour than the garlic from the shops, so I have added less ginger than I normally do (as to not overpower the wild garlic).

In the UK, wild garlic is harvested from March- to the end of May. I usually miss the harvesting time, but this year I stumbled across some by happy chance and had to find creative ways to use! I hope you enjoy this recipe, and without further ado....lets begin my Quick Wild Garlic and Ginger Chicken Stir Fry recipe!

Disclaimer: If you are foraging for wild garlic to make this recipe, make sure you do your research beforehand so as to forage safely.

Quick Wild Garlic and Ginger Chicken Stir Fry

Ingredients

• 10 wild garlic leaves, washed and diced

• 1/2 pint of chicken stock (chicken stock cube may be used)

• 1/2 cup (50 grams) of diced onion

• 400 grams of diced chicken breasts

• 1 Tablespoon of chopped ginger * (can be grated if preferred)

• 1/3 cup of soy sauce

• 1 Tablespoon of honey

• 1 medium head of broccoli, cut into small florets

• 2 Tablespoons of preferred cooking oil (I used Lard)

• A few Tablespoons of cornflour and equal amounts water, to thicken.

• Cooked white/brown rice

*I prefer to chop the ginger in small (but visible) chunks, so my picky eaters can pick it out and I also really love the burst of spice it gives in a mouthful. But others may prefer to grate or chop finely instead.

Equipment

One large stir fry pan, spatula, chopping board, knife, grater (optional)

Directions

1. Chop all vegetables, flavourings, and chicken. Stir the chicken stock, soy sauce, and honey together to form the sauce.

2. Heat up pan on medium heat with oil in it. Add chopped onions, sauté for 1 minute.

3. Add broccoli florets, cook for about 5 minutes while stirring.

4. Add diced chicken to pan. Cook until cooked through and white on all sides.

5. While chicken is cooking, prepare your cornflour and water mixture for thickening.

6. When chicken is fully cooked, add your ginger and sauce (chicken broth, soy sauce, and honey) mixture to the pan.

7. Bring to simmer, turn heat to low and let simmer for about 8-10 minutes.

8. Add cornflour mixture, stir until thickened.

9. Serve with cooked rice.

Let me know what you think of this recipe in the comments!