Ginger Chicken Stir-Fry!
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I love stir-fry! It’s one of my favorite dishes!
It’s super quick to toss together, you can use pretty much ANY veggies or meat that you have on hand and it always tastes fantastic!
In this recipe the chicken is first tossed with cornstarch before frying. This is actually a common practice in Asian cooking because the cornstarch naturally tenderizes the chicken! You will definitely notice a huge difference if you skip that step! You know when you go for Chinese food and the meat is always so delicious and tender, the texture is just… ‘different’ than at home chicken? Well, that’s the secret!
- 1 pound boneless, skinless chicken breasts cut into thin strips
- 2 tablespoons cornstarch
- 1 tablespoon olive oil, divided
- 2 cloves garlic
- 1 tablespoon fresh grated ginger
- 6 cups fresh mixed vegetables (broccoli, peppers, celery, carrots etc.)
- ½ teaspoon sesame oil
- ½ cup low sodium chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 tablespoon cornstarch
- Combine sliced chicken with cornstarch and set aside. Meanwhile, wash and chop all vegetables.
- Combine sauce ingredients and set aside.
- In a large pan, preheat 1 teaspoon olive oil. Cook half of the chicken until cooked through. Repeat with remaining chicken. Remove chicken and set aside.
- Add remaining teaspoon of olive oil to the pan with garlic and ginger. Cook just until fragrant (about 1 minute). Add vegetables to the pan and stir fry for about 5 minutes until tender crisp. Add chicken to the pan and toss with vegetables.
- Move the chicken/veggies to one side of the pan. Pour sauce into the pan stirring until thickened. Toss with chicken & veggies.
- Remove from heat and stir in sesame oil. Serve with rice or noodles.