Archive for » November 23rd, 2008«

Ginger and Lemon Pork and Chicken
This is one the best tasting Ginger and Lemon Pork and Chicken I have tasted, this recipe could also be made with all chicken as you can read from other reviews by clicking here. The sauce is so good my only downer was I should have doubled as it is excellent and it would have been nice to have some extra to go with my egg fried rice I accompanied this with. I will be making this one often and it has gone down in my favourites.


500g Boneless skinless chicken breasts
500g Pork fillets
4 Tablespoons peanut oil (more may be needed)
4 Ounces green ginger
4 Tablespoons balsamic vinegar
1 Teaspoon sugar
1 Spring onion (scallion, finely sliced)


4 Teaspoons cornflour (cornstarch)
4 Teaspoons peanut oil
2 Teaspoons soy sauce

Lemon Sauce
1/2 Cup lemon juice
2 Cups chicken stock (make with stock cubes if desired)
2 Teaspoons ginger (grated)
2 Tablespoons honey
2 Tablespoons sugar
2 Tablespoons cornflour
2 Tablespoons water, extra


1. Cut pork and chicken into strips.

2. Have 2 bowls ready and put half the cornflour, peanut oil and soy sauce in each bowl and mix well, place chicken strips in one and pork strips in the other, leave to marinate for 30 minutes.

3. Peel and finely slice green ginger and mix with the balsamic vinegar and sugar and let marinate.

4. Mix grated ginger, mix with lemon juice, stock, honey and sugar in a jug. Mix cornflour and extra water together.

5. Put 2 tablespoons of oil in hot wok and stir fry pork (this will need to be done in 2 or 3 batches), once cooked put to one side and keep warm).

6. Put the other 2 tablespoons of oil in hot wok and stir fry chicken (this will need to be done in 2 or 3 batches), once cooked put together with the pork and keep warm.

7. With the wok on a medium heat put in the lemon sauce, sliced ginger and the balsamic vinegar mix. Combine cornflour and extra water together and stir into the lemon sauce and bring to the boil and let thicken.

8. Stir in cooked pork and chicken and let warm through.

9. Garnish with spring onion.

Serve over rice or noodles or stir fried vegetables.

Serves 4-6 depending on appetites.

All photos taken by me unless otherwise stated.