Ginger Chicken Stir Fry

Careema Bell

By
@ccbell02

I love Asian food especially stir fry. My husband and I are continuously disappointed by the takeout Asian fare in our area. This recipe came about on a rainy night when we both wanted really good stir-fry. I must say this hit the spot!


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Comments:

Serves:

4

Prep:

30 Min

Cook:

10 Min

Ingredients

4
boneless skinless chicken breast cut in chunks
14
baby carrots peeled and chopped in half
1 large
red onion slice
1 large
green pepper sliced
1 large
red pepper sliced
1 large
yellow or orange pepper sliced
6
cremini mushrooms sliced

GINGER PEANUT STIR FRY SAUCE

2 or more Tbsp
chunky peanut butter (add to your liking)
3 Tbsp
thai sweet chili sauce
1 Tbsp
minced ginger
2 Tbsp
minced garlic
2 Tbsp
white cooking wine or rice wine vinegar
2 Tbsp
scallions minced
1/2 c
peanuts chopped coarsely or left whole if you prefer (optional)

JASMINE RICE

Directions Step-By-Step

1
Whisk all ingredients for the stir fry sauce together and set aside. Leave the peanuts aside for now.
2
Add 2 tablespoons of oil to a large wok or skillet and heat on medium/high. (It's important that the pan and oil be extremely hot so the cooking process can be completed quickly.) Add chicken and stir fry 4 minutes.
3
Add vegetables continue to stir fry 3 minutes.
4
Add sauce and stir fry an additional 2 minutes or until sauce is heated through. Top with chopped peanuts and serve over jasmine rice.