Soy-Ginger Marinated Chicken Stir-Fry
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This simple chicken stir-fry recipe is a great way to use up whatever veggies you have hanging out in the fridge. Serve over forbidden rice for extra fun!
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 and water chestnuts 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.
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Recipe for Soy-Ginger Marinated Chicken Stir-Fry
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Soy-Ginger Marinated Chicken Stir-Fry
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes (plus 4 hours marinating)
- Yield: 2 Servings 1x
- Category: Stir-Fry
- Method: Stovetop
- Cuisine: Asian
Description
This simple chicken stir-fry recipe is a great way to use up whatever veggies you have hanging out in the fridge. Serve over forbidden rice for extra fun!
Ingredients
- 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 unseasoned 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
Instructions
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.
Notes
*Optional: use Gluten Free
Keywords: chicken stir-fry, forbidden rice, marinade
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
