Week 59, Recipe 2: Better than Take Out Chicken Stir Fry & Veggies

NOTES

• I combined 3 different recipes to come up with this and then added the veggies I had on had. It was delicious! I would double the recipe below if you want any leftovers.

INGREDIENTS

• 1 - 1/2 lbs boneless, skinless chicken thighs (I think they're tastier than breasts in stir-fry but chicken breasts will work), chopped into bite-size pieces
• For marinade:
• 2 tsp fresh ginger juice (grate a chunk of fresh ginger then squeeze it between your fingers to get the juice)
• 2 garlic cloves, minced
• 2 tbsp soy sauce
• 2 tbsp white cooking wine + 1 tsp sugar (or 2 tbsp Japanese sake)
• For stir-fry sauce:
• 1/2 cup soy sauce
• 1/2 cup chicken stock
• 3 teaspoons sesame oil
• 1 tablespoons brown sugar
• 3 teaspoons cornstarch
• For stir-fry
• Grated ginger, about 2 tsp
• Grated/minced garlic, about 2 cloves
• Cut veggies of choice - I used broccoli, diagonally sliced carrots, green pepper and green onion
• Hot, cooked rice (jasmine is my favorite for stir-fry) - we usually cook about 1 1/2 - 2 c. which is enough for dinner, not leftovers. Cook at least 2 c. if you want enough for leftovers.
• Chopped green onions, for topping

DIRECTIONS
1. Mix marinade in a large container and stir-fry sauce in another. Be sure to grate enough garlic and ginger for marinade and then about 2 tsp grated ginger and 2 cloves garlic for the stir-fry.
2. Add chopped chicken to the marinade and let sit for at least 30 minutes, up to all day in the fridge.
3. Heat a large sauce pan or wok with about 1 tbsp canola oil over medium heat. Remove chicken from marinade spread out evenly in pan/wok. Cook, undisturbed for about 5 minutes (or until starting to brown on the bottom) then stir and cook another 3-5 minutes or until chicken is cooked through. Remove to a plate/bowl.
4. Add a little more oil if necessary and stir-fry grated ginger and garlic until fragrant (about 30 seconds), then add veggies - start with broccoli and carrots first then add peppers, mushrooms, etc. after a few minutes. Stir fry until just crisp tender (about 5 minutes or so). Add chicken back in along with stir fry sauce. Bring to a light simmer and cook for a minute or so until sauce has thickened. Serve over rice and sprinkle with green onions.