ginger maca stir fry

    <p>This Ginger and Maca Stiry Fry recipe packs as much of a nutritional punch as it does a flavour punch</p>

Ginger and Maca Stir-Fry

Serves 4 and takes 15 minutes to prepare


  • 4 tbsp sweet chilli sauce
  • 4 tbsp light soy sauce (sodium free where possible)
  • 4 tbsp oyster sauce
  • 2 tbsp Nature’s Way Super Coconut Oil
  • 3 garlic cloves, chopped finely
  • 2 x 2cm piece of fresh ginger, chopped finely
  • 2 small fresh red chilli, chopped finely
  • A large handful of macadamias, cashews or almonds, crushed or roughly chopped
  • A large handful of fresh coriander leaves, chopped finely
  • 2 tbsp Nature’s Way Super Maca Powder
  • 500g chicken
  • Asian noodles of your choice (we chose hokkien this time).
  • 4 – 6 cups of your favourite stir fry vegetables (depending on how much vegetable you like in your stir fry, allow 1-1.5 cups of vegetables per person. We like red capsicum, button mushrooms, snow peas, carrots, water chestnuts, regular broccoli, and / or Chinese broccoli).


  1. Combine the sauces in a small jug and set aside.
  2. Heat Coconut Oil in a wok (or pan) on high. add chicken and cook for 5 minutes or until browned.
  3. Start adding in vegetables, starting with the harder ones that take longer to cook. Keep vegetables moving – once you are confident vegetables are cooked, remove wok from heat.
  4. Stir in cooked noodles and mix thoroughly so that noodles are coated with sauce from stir-fry.