Ginger Chicken Stir Fry

local_grocery_store Ingredients

• 1.5 pounds Chicken breast, cut into bite-sized cubes
• 2 tablespoons Fresh ginger, minced
• 3 cloves Garlic, minced
• 3 tablespoons Soy sauce
• 2 tablespoons Honey
• 1 tablespoon Sesame oil
• 2 tablespoons Vegetable oil
• 2 Bell peppers, sliced
• 2 cups Broccoli florets
• 2 Carrots, julienned
• 4 Green onions, sliced
• 1 tablespoon Cornstarch
• 1/4 cup Water
• to taste Salt
• to taste Black pepper, freshly ground
• for serving Cooked rice

restaurant_menu Method

1. 1.In a small bowl, whisk together soy sauce, honey, minced ginger, minced garlic, and sesame oil.
2. 2.In a large skillet or wok, heat vegetable oil over medium-high heat.
3. 3.Add the chicken cubes and cook until browned and cooked through, about 5-6 minutes. Remove from the skillet and set aside.
4. 4.In the same skillet, add the sliced bell peppers, broccoli florets, julienned carrots, and sliced green onions. Stir fry for about 4-5 minutes, until the vegetables are tender-crisp.
5. 5.Return the cooked chicken to the skillet and pour the sauce mixture over the chicken and vegetables. Stir to coat everything evenly.
6. 6.In a small bowl, whisk together cornstarch and water to make a slurry. Pour the slurry into the skillet and stir well. Cook for an additional 1-2 minutes, until the sauce has thickened.
7. 7.Season with salt and freshly ground black pepper to taste.
8. 8.Serve the ginger chicken stir fry over cooked rice and enjoy!

lightbulb_outline Tips

• chevron_rightFor an extra kick of heat, add some red pepper flakes or sriracha sauce to the sauce mixture.
• chevron_rightFeel free to customize the vegetables based on your preferences. Snow peas, mushrooms, or snap peas would also be great additions.
• chevron_rightTo save time, you can use pre-cut stir fry vegetables from the grocery store.
• chevron_rightServe with a side of steamed edamame or a fresh cucumber salad for a complete meal.