Spicy Ginger Chicken Stirfry:
- Heat a wok* with 1 tbsp. canola oil over high heat.
- Add 1/2 thinly sliced red onion and cook for 1-2 minutes.
- Add 1/2 lb. diced broccoli and cook for another 2-3 minutes, until vegetables start to soften.
- Add in 3/4 lb. thinly sliced chicken breasts and stirfry for 3-4 minutes, until almost cooked through.
- Meanwhile, combine 3 minced garlic cloves, 2 tbsp. grated ginger, 2 tbsp. soy sauce, and 1 tsp. Sriracha hot sauce in a small bowl.
- Add ginger mixture and cook for 1 minute.
- Add in 2 c. baby spinach leaves and cook for 1 minute, or until spinach wilts.
- To serve, divide into bowls and serve with steamed brown rice.
Serves two - three
*If you don't have a wok, use a large skillet.
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