Thursday, June 6, 2013

Orange Ginger Chicken Stir-Fry


I love a good stir-fry recipe. Typically I'd use fresh ginger in this recipe, but apparently I forgot to buy it at the store this week. Oops. But it was still great with just the ground ginger.

This is another great meal that can be ready in 30-45 minutes. Which is good, because I usually don't find my way into the kitchen until around 7:00, making dinnertime in the Sage house around 8:00. David likes to say we're "European" when it comes to dinnertime. I like to tell myself this will continue even when babies are in the picture. We'll put the baby to bed by 7:30, and then enjoy a relaxing meal & wine, just the two of us. That's how it works, right?



Before you start on the stir-fry, add 1 cup of rice & 2 cups of water to a rice cooker. I love this organic brown jasmine rice.


For the stir-fry you'll need 2 chicken breasts (not pictured), red pepper, garlic, sugar snap peas, ground ginger, soy sauce, sesame oil, honey, onion powder & orange marmalade. 


Add 1/4 cup soy sauce, 3 cloves minced garlic, 2 tablespoons ground ginger, 2 tablespoons orange marmalade, 2 tablespoons honey, 1 teaspoon onion powder & 3 tablespoons sesame oil. Whisk until combined.


Slice up 2 chicken breasts and submerge in marinade.


Chop 1 red pepper.


Heat 2 teaspoons of sesame oil over medium heat and then add the chicken & marinade to the pan.


Cook over medium heat until a meat thermometer reads 165 degrees when inserted in the chicken. Or if you don't have thermometer, cook until no longer pink in the center.


When chicken is done cooking, stir in 1.5 cups of sugar snap peas and 1 chopped red pepper.


Cover pan and reduce heat to medium-low. Let the veggies steam until soft. About 3 minutes.


Once veggies are done steaming, serve immediately over rice. Top with a bit of the sauce.



Orange Ginger Stir-Fry
Yield: 3 servings
  • 1 cup brown rice
  • 2 chicken breasts
  • 1/4 cup soy sauce*
  • 3 garlic cloves, minced
  • 2 T ground ginger
  • 3 T sesame oil (plus 2 t for the pan)
  • 1 t onion powder
  • 2 T orange marmalade*
  • 2 T honey
  • 1.5 cups sugar snap peas
  • 1 red pepper, chopped

Add 1 cup rice & 2 cups water to a rice cooker to cook while you prepare the stir-fry. Add 1/4 cup soy sauce, 3 cloves minced garlic, 2 tablespoons ground ginger, 2 tablespoons orange marmalade, 2 tablespoons honey & 3 tablespoons sesame oil. Whisk until combined. Slice chicken breasts and submerge in the marinade. 

Heat 2 teaspoons of sesame oil over medium heat and then add the chicken & marinade to the pan. Cook over medium heat until a meat thermometer reads 165 degrees when inserted in the chicken. Or if you don't have thermometer, cook until no longer pink in the center. Mix in sugar snap peas & chopped red pepper. Cover pan and reduce heat to medium-low. Let the veggies steam until soft. About 3 minutes. Once veggies are done steaming, serve immediately over rice. Top with a bit of the sauce.

*To make this recipe Gluten Free, just make sure your marmalade & soy sauce are GF.

Recipe adapted from A Sweet Simple Life

1 comment:

  1. Great post!. I'm always cooking a Recipes For Stir Fry because they are simple to prepare and the ingredients are affordable. I encouraged my friend to look more recipe that we can cook. I wish you would post more recipes in your article. Thank you for sharing!

    ReplyDelete

nRelate