Ginger Chicken “Stir-fry”

June 10, 2013
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This is a simple recipe that can easily be changed to accommodate any amount of people. I usually just grab any vegetables in my veggie drawer and call it a day. Play with it; make it your own! Isn’t that part of the joy of cooking? Below are the measurements I use when cooking for Steve and I; make your adjustments as needed. P.S.- it makes great leftovers for lunch!

What you will need:

•12 ounces of boneless skinless chicken breasts. (He eats 8, I eat 4)
•1/2 red bell pepper- sliced
•1/2 green bell pepper- sliced
•1 cup sliced baby bella mushrooms (optional)
•1 cup (per person) *steamed* broccoli or green beans
•2 cloves chopped garlic
•1/4 of a thinly sliced red onion
•1″ grated fresh ginger.
•Sriracha

I usually start by prepping all my veggies and setting them aside. This is a fairly quick cooking dish, similar to stir fry, without the oil, so you want everything ready to go.

Mise en place
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Once veggies are cut, begin by pre-heating a large nonstick skillet. You want this thing HOT! While that is heating, slice your chicken breasts very thin, in about 2″ long strips.
Season with salt & pepper to taste. (Optional- I personally choose not to cook with salt because of our dietary restrictions. Less flavorful, I’ll admit. You might want to season just a bit.)

Coat pan with nonstick spray and place chicken in a single layer and DO NOT TOUCH! You want a nice, golden caramelization on the chicken. This is essential for developing flavor. It should only take a few minutes- the chicken will almost be cooked through. After you see that golden brown color, go ahead and toss the chicken on its other side and all to cook for another minute. Once cooked, remove from pan set aside.
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In that same pan, over high heat, add your mushrooms. Same thing goes for these. Leave them alone and make sure they are in a single layer. You want them to brown- NOT STEAM! If you decide to cook with salt, add it AFTER browning; salt will only pull the moisture out. Once browned, add the rest of the veggies (except broccoli/beans) and cook until crisp-tender. Cooking the veggies should only take a few minutes, maximum. You don’t want to cook them to mush. 20130610-214516.jpg

Turn down heat and add the chicken & broccoli to the pan. Finish by grating the ginger on the fine mesh side of your box grater or microplane. At this point, everything is cooked and you’re just incorporating them.

If you like things spicy, this is where the sriracha comes in to play. Add as little or as much as you like! Sometimes, I’ll even add a tablespoon or two of Chile Sauce. Mmm!

Personally, I sometimes finish it with sesame seeds, fresh cilantro and chopped scallions if I have them on hand, with a squeeze of fresh lime juice. The options are endless!

With something as quick and flavorful as this, who needs Asian takeout?!

nutritional facts:
calories: 222 • fat: 3 • protein: 30g•carbs: 20g

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