By Victoria Heerschap
You don’t need a wok to whip together a quick and healthy stir fry! A beautiful thing about stir fry; with a basic framework, you can make a stir fry using whatever veggies and protein you have laying around in your fridge. No protein? No problem! Just make it meatless.
This is another one of those versatile dishes that lets you get creative with what you have, making it great for those times when you need to clean out your crisper. This ginger chicken recipe is just one of the many combinations for stir fry, so give it a try and get inspired to concoct your own delicious creations.
Ginger Chicken Stir Fry Recipe
Ingredients:
2 tbsp. olive oil
3 boneless/skinless chicken thighs – cut into short strips
3 tbsp. fresh ginger – minced
3 cloves garlic – minced
4 cups broccoli – cut into small florets
For the sauce:
1 tbsp. white wine vinegar
2 tsp. hoisin sauce
1/2 cup chicken broth
1/4 cup soy sauce
1 tbsp. cornstarch
Directions:
In a small bowl, whisk together the white wine vinegar, hoisin sauce, chicken broth, soy sauce, and cornstarch. Set aside.
Heat the olive oil in a large skillet over high heat. Brown the chicken in the hot oil, stirring frequently, for 10 minutes. Add the broccoli, garlic, and ginger and cook, stirring frequently, for 3 minutes. Make a clear space in the middle of the pan by pushing the meat and vegetables to the sides, then pour the sauce into the middle, stirring and cooking for 2 minutes until it is thickened and bubbly. Stir the sauce into the meat and vegetables, remove from heat, and serve over steamed white rice.