Garlic-Ginger Chicken and Vegetables Stir Fry

Garlic-Ginger Chicken and Vegetables Stir FryYo….Linda B. This here post is for you. You asked for it, you got it, Toyota.

Does anyone remember that old slogan from Toyota automobiles? “You asked for it; you got it. Toyota.” In the mid 70’s to early 80’s when I was in college, we turned that slogan into a sort of humorous slang expression. Generally we would just shorten it to, “You got it, toyota.”

We were such a clever generation.

Anyway, hi everyone! Yawn, stretch. I think that I am finally back to blogging. Yes, I had said that would be back last week. Obviously that didn’t happen. I had almost forgotten how much time it takes to put a post together. No wonder I needed/took a break. Sheesh. And since I don’t make a single penny off of this blog, it definitely falls into the hobby “I do it because I love it” category.

Back to the recipe and the reason for this recipe. A co-worker, the afore mentioned Linda B., has been asking me to post something healthy. Linda is a crazy, exercising, marathoner who tirelessly encourages the rest of us to treat our bodies better. She’s right, of course. You should see her eight pack.

No, wait a minute…I think that was just a picture that Linda was showing us of some insane woman on Pinterest with like 0.0000001% body fat. An anomaly. A genetic miscreant of womanhood. She betrays us all. (The Pinterest woman, not Linda.)

Despite that obvious betrayal, we could all do better with what we eat. Linda is always reminding us to do better, to be better, to get as much healthy mileage out of our bodies as possible. We can’t always be “good”, but we can almost always be better. A very wise man, Gordan B. Hinkley, used to remind the people of our Church to “work a little harder to be a little better.” I can do that and so can you. Little by little. Hence, today’s recipe.

Garlic-Ginger Chicken and Vegetables Stir Fry
 I’ve made this recipe twice in the past week. It’s very flexible as far as the vegetables are concerned. Mix and match with whatever vegetables please your palate. Serve the stir-fry over white rice, brown rice, quinoa, or whatever cooked grain you prefer.

Garlic-Ginger Chicken and Vegetables Stir Fry

Recipe by Terri @ that's some good cookin'

Ingredients

  • 1 1/2-2 pounds boneless, skinless chicken thighs or breasts, sliced into thin strips across the grain (I used chicken thighs for best flavor)
  • 1 carrot, sliced about 1/4" thick on a diagonal
  • 2 stalks broccoli, cut into florets
  • 1 medium onion, large dice
  • 2 stalks celery, cut on the diagonal a generous 1/4" thick (larger than 1/4", but smaller than 1/2")
  • 1 red pepper, large dice
  • 4-6 cloves garlic, chopped
  • 4 ounces (weight) mushrooms, quartered or thick-sliced (can be left whole if they are very small)
  • 1 inch nub of ginger, peeled and finely grated (I used a microplane)
  • 2 tablespoons peanut oil
  • 1/2 teaspoon powdered ginger
  • 1/2 teaspoon garlic powder
  • salt and pepper, to taste
  • 1 1/2 cups chicken broth
  • 2 tablespoons corn starch

Instructions

  1. Sprinkle the chicken with salt and pepper to taste. Set aside.
  2. Heat a wok or large, heavy frying pan over high heat. Add oil and let it get really hot. Peanut oil is great for stir frying because it can really take the heat.
  3. Carefully add the chicken. Cook and stir for about 3 minutes or just until the chicken is no longer pink. The thinner the chicken, the faster it cooks. Don't over-cook.
  4. With a slotted spoon, remove chicken from wok to a plate. Set aside. There will be juices in the bottom of the work. Leave them there!
  5. Add all of the vegetables, minus the mushrooms, to the wok. Cook and stir for 2 minutes and then add the mushrooms, powdered ginger, garlic powder, salt and pepper. Cook and stir until vegetables are crisp-tender.
  6. Reduce heat and add the chicken back into the wok with the vegetables. Toss together and add 1 cup of the chicken broth.
  7. Mix the cornstarch together with the remaining 1/2 cup of chicken broth and stir the mixture into the vegetables and chicken. Cook and stir until thickened. Serve over rice or cooked grain of choice.
http://tsgcookin.com/2013/01/garlic-ginger-chicken-and-vegetables/

 

Garlic-Ginger Chicken and Vegetables Stir FryWhen prepping the vegetables, cut the carrot on a diagonal. A 45-degree angle is nice.
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Garlic-Ginger Chicken and Vegetables Stir Fry
 The ginger can be finely chopped or grated. As seen here, I used a microplane.
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Garlic-Ginger Chicken and Vegetables Stir Fry
 Doesn’t this collection look beautiful? It gives me an idea for a salad.
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Garlic-Ginger Chicken and Vegetables Stir Fry
 I used boneless, skinless chicken thighs. They have more flavor than chicken breasts. It is easier to slice the chicken if it is partially frozen. Remember to slice the chicken thin.
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Garlic-Ginger Chicken and Vegetables Stir Fry
 Sprinkle the chicken with salt…
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Garlic-Ginger Chicken and Vegetables Stir Fry
And some black pepper.
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Garlic-Ginger Chicken and Vegetables Stir Fry
 Peanut oil works well with high temperature wok cooking. If you don’t have peanut oil, use a mild flavored cooking oil of your choice.
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Garlic-Ginger Chicken and Vegetables Stir Fry
 Heat the wok or a large, heavy bottomed frying pan over high heat. Get it nice and hot.
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Garlic-Ginger Chicken and Vegetables Stir Fry
 Add the peanut oil and give it a moment to get hot, too.
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Garlic-Ginger Chicken and Vegetables Stir Fry
 Carefully add the chicken to the hot oil. Be mindful of splatters when the wet chicken comes in contact with the hot oil.
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Garlic-Ginger Chicken and Vegetables Stir Fry
 Stir the chicken pieces around while they cook. Keep them moving to encourage even cooking. It only takes a few minutes for the chicken to cook.
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Garlic-Ginger Chicken and Vegetables Stir Fry
 Remove the cooked chicken from the wok onto a clean plate. Set aside.
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Garlic-Ginger Chicken and Vegetables Stir Fry
Mmmmmmmm…looks good already.
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Garlic-Ginger Chicken and Vegetables Stir Fry
 There will be some cooking juices left over from the chicken. Leave them in the wok.
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Garlic-Ginger Chicken and Vegetables Stir Fry
 Add those beautiful vegetables to the wok.
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Garlic-Ginger Chicken and Vegetables Stir Fry
 Be sure to add the fresh garlic and ginger, too.
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Garlic-Ginger Chicken and Vegetables Stir Fry
 Give everything a good toss together.
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Garlic-Ginger Chicken and Vegetables Stir Fry
 Sprinkle with some salt.
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Garlic-Ginger Chicken and Vegetables Stir Fry
 And some freshly ground pepper. Also add the powdered ginger and powdered garlic at this time.
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Garlic-Ginger Chicken and Vegetables Stir Fry
 Cook and stir the vegetables and seasonings for about 2 minutes…
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Garlic-Ginger Chicken and Vegetables Stir Fry
 …then add the mushrooms.
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Garlic-Ginger Chicken and Vegetables Stir Fry
 Cook and stir until vegetables are crisp tender. I actually went a little too far on these veggies. It’s the price of trying to photograph and cook at the same time.
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Garlic-Ginger Chicken and Vegetables Stir Fry
Add the chicken back in the wok with the vegetables.
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Garlic-Ginger Chicken and Vegetables Stir Fry
Add a cup of chicken broth to the wok. (Yes, I know. Technically in this pic I added the chicken broth before I added the chicken. Whatever.)
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Garlic-Ginger Chicken and Vegetables Stir Fry
 Pour the remaining 1/2 cup chicken broth in a small bowl. Add the cornstarch.
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Garlic-Ginger Chicken and Vegetables Stir Fry
 Whisk the cornstarch and chicken broth together until smooth.
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Garlic-Ginger Chicken and Vegetables Stir Fry
Pour the cornstarch/chicken broth mixture over the ingredients in the wok.
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Garlic-Ginger Chicken and Vegetables Stir Fry
 Cook and stir until the liquid has thickened. You’re done! Now serve over rice, quinoa, or other cooked grain of choice.
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Garlic-Ginger Chicken and Vegetables Stir Fry
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You may also like:

Ham Fried Rice
Ham Fried Rice
Teriyaki Beef and Rice Bowls {Matt's Favorite}
Teriyaki Beef and Rice Bowls {Matt’s Favorite}
Chicken Curry with Potatoes and Red Peppers
Chicken Curry with Potatoes and Red Peppers

 

Comments

  1. says

    Welcome back! I love a good stir fry. I actually have a Hunan Stir fry ready to post next week. 🙂 I have never cooked with peanut oil… but I know that’s what most Chinese restaurants use.. so I have to try that sometime. This looks hearty, healthy and delicious!! Have a wonderful weekend my friend. 🙂

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