Vegetables are an important part of any diet, though they are often the hardest thing for most of us to incorporate. They don’t taste as good as chocolate, no matter how hard we try to convince ourselves otherwise. Luckily for the world, there are delicious sauces to dip, drizzle, and drench our greens in. This is one of those recipes! The final crowning glory of this dish is that you can use whatever vegetables your family already likes – and maybe toss in one or two they don’t prefer and see if they notice.
Ginger Chicken Stir Fry
16 oz vegetables, any variety
16 oz chicken, boneless and skinless
2 TBSP vegetable oil
1/2 cup soy sauce
1/4 cup beef broth
2 TBSP brown sugar
2 tsp sesame oil
1 TBSP ginger, minced
2 tsp garlic, minced
(Pre-jarred ginger & garlic works fine!)
Wok or high sided frying pan
Cut chicken into even, bite sized pieces. Place in covered container.
Whisk together sauce ingredients, pour over chicken, refrigerate for one hour.
Begin next steps when ready to eat.
Chop vegetables into even pieces, set aside.
Separate chicken from sauce, saving both for later use.
Add half the vegetable oil to frying pan on high heat.
When oil is slightly smoking, add in chicken only.
Stir constantly until chicken is cooked, about 5 minutes.
Remove chicken to clean plate.
Add remaining vegetable oil to now empty frying pan on high heat.
When oil is slightly smoking, add vegetables.
Stir constantly until cooked, about 5 minutes.
Add chicken back to frying pan, along with sauce.
Continue stirring on high heat for 3-5 minutes, until sauce is reduced and thickened.
Serve over rice.
Superhero Tip: This meal makes the perfect leftover lunch for work or school.
Second Superhero Tip: Substitute beef or any other meat for a change to the regular dinner routine.
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