Ginger Chicken Stir Fry

2
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!

Rating:

★★★★★ 1 vote

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

How to Make Ginger Chicken Stir Fry

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.

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