GINGER CHICKEN STIR FRY

Ginger Chicken Stir Fry image

I love Asian food especially stir fry. My husband and I are continuously disappointed by the takeout Asian fare in our area. This recipe came about on a rainy night when we both wanted really good stir-fry. I must say this hit the spot!

Provided by Careema Bell

Time 40m

Number Of Ingredients 16

Ingredients

4 boneless skinless chicken breast cut in chunks
14 baby carrots peeled and chopped in half
1 large red onion slice
1 large green pepper sliced
1 large red pepper sliced
1 large yellow or orange pepper sliced
6 cremini mushrooms sliced
GINGER PEANUT STIR FRY SAUCE
2 or more Tbsp chunky peanut butter (add to your liking)
3 Tbsp thai sweet chili sauce
1 Tbsp minced ginger
2 Tbsp minced garlic
2 Tbsp white cooking wine or rice wine vinegar
2 Tbsp scallions minced
1/2 c peanuts chopped coarsely or left whole if you prefer (optional)
JASMINE RICE

Steps:

1. Whisk all ingredients for the stir fry sauce together and set aside. Leave the peanuts aside for now.
2. Add 2 tablespoons of oil to a large wok or skillet and heat on medium/high. (It's important that the pan and oil be extremely hot so the cooking process can be completed quickly.) Add chicken and stir fry 4 minutes.
3. Add vegetables continue to stir fry 3 minutes.
4. Add sauce and stir fry an additional 2 minutes or until sauce is heated through. Top with chopped peanuts and serve over jasmine rice.

*** Explore more Ginger Chicken Stir Fry Recipes »

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