I don’t make a lot of Asian-inspired dishes, but when I do they usually involve ginger and rice wine vinegar. And it’s often some variation of a stir fry.
I’m just creative that way.
When I decided to whip up this “what’s in the freezer that I can use?” dish, I found myself all out of rice wine vinegar, so I used red wine vinegar instead. It was still very tasty!
Combining the ginger and vinegar with other seasonings and a bit of honey makes for a flavorful, but light dish that is perfect for busy week nights.
Check out the recipe! (But, as always, remember that I’m a pinch-of-this-dash-of-that cook, so if you think the recipe needs more or less of something don’t be afraid to try it.)
- 1-2 lbs chicken breasts (cut into bite-sized strips)
- Your choice of stir-fry veggies (I use a frozen Japanese blend that contains mushrooms, red peppers, broccoli and green beans.)
- 4 Tbs olive oil
- 1 Tbs rice vinegar or red wine vinegar
- 3 Tbs honey
- 1 tsp salt
- 1 tsp ground ginger
- 1 tsp garlic powder
- 1 tsp arrowroot powder
- 1. In a small bow, mix together everything except the chicken and veggies.
- 2. Put the chicken pieces in a bowl and pour the mixture over the chicken. Stir to combine. Let it marinate for 10 minutes.
- 3. Put the chicken in a preheated large pan or pot and cook over medium heat until the chicken turns white. (About 10 minutes.)
- 4. Add the veggies to the pot or pan and cook until they are tender. (About 10 more minutes)
- This dish can be served over rice or eaten without rice if you are grain-free.
The post Ginger Chicken Stir Fry appeared first on .