Ginger Chicken Stir Fry
For my 20th Birthday, I went to the Bahamas. It was a great trip. Lots of fun. We found this little Japanese restaurant and I had the Ginger Chicken. It was amazing!
Over the years, I have tried to replicate it. Never the same. Enter my wife. She tweaked the recipes that I had. This is the recipe that we decided upon.
Enjoy!
Ingredients
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1 1/2-2 lbs chicken breast, cut into bite sized pieces
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2 1/2 tbsp cornstarch
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2-3 tbsp coconut oil
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1 1/2-2 cups sliced carrots
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1 sliced peppers(any color.)
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2 cups broccoli florets
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2-3 garlic cloves, minced
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1/3 cup honey
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1/4 cup soy sauce/liquid aminos
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2 tbsp rice vinegar
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2-3 tbsp lemon juice
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2 tbsp fresh ginger, grated
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2 tbsp cold water
Cooking Instructions
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1
In a medium sized bowl or gallon sized ziplock bag, add the chicken and 1 1/2 tbsp of cornstarch. Mix together until the chicken is evenly coated.
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2
In a pan over medium heat, add 2 tbsp of of the coconut oil. Put the chicken into the pan and until cooked through and golden brown. Remove and put to the side.
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3
Using the same pan, add the peppers and carrots. Cook until they are fork tender, about 5 to 10 minutes. Add the broccoli and cook another 5 to 10 minutes. Remove and place to the side.
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4
In a small bowl, whisk together the garlic, honey, soy sauce, rice vinegar, lemon juice, and fresh ginger. In another bowl, whisk together 2 tbsp of cold water and 1 tbsp of cornstarch. Combine with the honey mixture. Pour into the pan and cook until somewhat thickened. About 1 1/2 minutes.
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5
Finally, add the chicken and vegetables to the pan to cook together for about 3 minutes.
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6
Enjoy!
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