Thursday, September 1

Spicy Ginger Chicken Stirfry

It had been far too long since I cooked any Asian food, so I decided to play around with this spicy ginger stirfry. Making a stirfry is such a great weeknight meal because it can all be cooked together in one pot (a lifesaver for someone like me who doesn't have a dishwasher), and is relatively healthy. Although vegetables and boneless-skinless chicken can be bland, they taste delicious combined with the garlic, ginger, and hot sauce. This is such a quick meal and a much healthier alternative to take-out.

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.