I don’t know about you for sure but I love take-out! It often gives me a chance to have things prepared quickly that I don’t often get at home. However, the problem with this for me is that I don’t live any place near a take-out restaurant. It’s 25 miles to the nearest grocery store so I’m sure you can imagine how far I must go to get some good take-out, which means that I need to figure out how to make these awesome recipes at home. That is just the case with this Ginger Chicken Stir Fry inspired by Elaine from China Sichuan Food with a few adaptions to my own families tastes and what is readily available in my area.
For those that live closer to take-out restaurants I know that the expense can add up greatly for a family and that many are also concerned about the sodium levels of take-out. Cooking some of your favorite take-out recipes at home becomes a must for the pocket book and the waistline. This ginger chicken stir fry uses fresh ingredients and really tames the salt content. Not to mention that this ginger chicken stir fry cooks up quickly. Pair it with your favorite fried rice recipe and have it on the table in less time than it takes to call and order take-out and go pick it up. This ginger chicken stir fry is the perfect combination of crisp vegetables and a slightly spicy ginger sauce that is sure to replace your take-out order!
Ginger Chicken Stir Fry
- 1 lb chicken breast cut into 1-inch pieces
- 3 green onions sliced
- 2 cloves garlic minced
- 2 Tbsp peeled minced fresh ginger
- 2 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 1 Tbsp cornstarch + 1 tsp cornstarch
- 2 Tbsp cold water
- 4 Tbsp sesame oil divided
- 1 lb asparagus cut into pieces
- 1 red bell pepper sliced
- 1 tsp crushed red pepper
In a small bowl, combine green onions, garlic, 1 Tbsp ginger, soy sauce, rice vinegar and 1 Tbsp sesame oil. Whisk to combine.
In a large bowl, toss chicken breast pieces with 1 tsp cornstarch. Stir in soy sauce mixture. Let marinate for 20 minutes.
Heat a 1 tbsp of oil in a large pan over medium heat. Add asparagus pieces, bell pepper and remaining ginger. Cook for 2 minutes. Remove from pan and set aside.
Add 2 Tbsp oil to the pan. Add chicken and red pepper. Cook, stirring frequently, until chicken begins to brown.
In a small bowl, combine the remaining cornstarch with 2 Tbsp water. Whisk to combine.
Add asparagus and peppers back to the pan with the chicken. Stir in cornstarch mixture and bring to a boil. Reduce heat and simmer, stirring constantly, until dish is heated through and sauce is desired consistency.