I came up with this marinade as a way to use up some of the chicken that I had in the freezer. It used ingredients that I almost always have on hand. I used up some of the veggies that I had in the house to bulk it up a bit and served it over forbidden rice that I cooked in the rice cooker. It had a lot of flavor, and we really liked it, but I definitely unintentionally overcooked it. The color of the peas made me sad, and the chicken was a little dried out. Dang! Ah well, it was good, but definitely not a stand-out in this house.
Soy-Ginger Marinated Chicken Stir-Fry
2 boneless, skinless chicken breasts, cut into bite-sized pieces
4 tablespoons low-sodium soy sauce*
1 teaspoon sesame oil
2 cloves garlic, minced, divided
1 teaspoon ginger, grated
1 tablespoon honey
pinch of red pepper flakes
2 tablespoons rice vinegar
1 tablespoon peanut oil
1 small onion, chopped
8 ounces snow peas
8 ounce can sliced water chestnuts, drained
cilantro, chopped, for garnish
dry-roasted peanuts, chopped, for garnish
lime wedges, for garnish
Whisk soy sauce, sesame oil, 1 clove of garlic, ginger, honey, red pepper flakes and rice vinegar in a medium bowl. Add chicken pieces and toss to coat. Cover and refrigerate for 4 hours.
Heat peanut oil in a large, non-stick skillet. Add reserved clove of garlic and onion and sauté for a few minutes, until beginning to soften. Add the chicken with the marinade and cook over medium-high heat, stirring, until the chicken is almost cooked through. Add snow peas and water chestnuts and sauté until chicken is done. Serve over rice, garnishing with cilantro, peanuts and lime.
*Optional: use Gluten Free
Big Flavors Rating: 3 Stars