Ginger Chicken Stir Fry

Hi there!
Today I'm bringing you another Stir Fry! I love stir fry(s), they are really easy to make and they are a great way to add more veggies into our diet! This one has a lot more vegetables than the Honey Chicken Stir fry and is more on the salty side, so hopefully you will like it too!
Serves 4

10-12 ounces of boneless, skinless chicken cut in strips. (chicken breast or thighs work perfect)
4 cups of frozen stir fry vegetables (you can use fresh veggies if you want)
2 tablespoons fresh ginger, finely chopped
3 tablespoons garlic, finely chopped
1/4 cup soy sauce plus 2 tablespoon to marinate the chicken
salt and pepper to taste
crushed red pepper to taste
2 tablespoon of vegetable oil

Cut the chicken into thin strips, season with salt, pepper and crushed red pepper (all this ingredients are to taste, so add as much or as little as you want!) Also add two tablespoons of soy sauce and set aside.

In a large skillet, add 2 tablespoons of vegetable oil plus garlic and ginger, and cook on low heat for about 3-4 minutes, or until the garlic becomes slightly brown. (do NOT preheat the skillet and do NOT preheat the oil!) Add the oil, garlic and ginger at the same time, so the oil will absorb all the flavors from the ginger and garlic.

If your veggies are frozen, now is the time to defrost them!  Place them in the microwave to defrost.

Once the garlic is slightly brown, add the chicken and cook for about 4-5 minutes. Add the veggies and stir fry for another minute.  Add the soy sauce, season with ground black pepper and crushed red pepper and continue to cook for about 4-5 minutes or until the veggies are warm.

Serve with white rice or brown rice!


To watch this video recipe click HERE!!