CHICKEN GINGER VEGETABLE STIR FRY

This was such a quick and easy meal to put together.  It helps if you have leftover roasted chicken, and leftover cooked rice.  Why do I never have this kind of meal on hand when I have my busiest days??  I must keep reminding myself to plan ahead and get more organized.  Maybe one day I'll get there!
Tamari Marinade:
juice of 1/2 a lime
4 Tblsp. Tamari Soy Sauce
3 minced garlic cloves
2 Tblsp. grated fresh ginger
2 Tblsp. water
Olive oil
1 1/2  cups cooked, leftover chicken, cut into 3/4 inch pieces or smaller
1 cup of cooked rice - any kind would work nicely in this recipe
1 broccoli stem and florets, stem cut into 1/4 inch pieces, florets cut small
1 1/2 carrots, diced
1/2 a large onion diced
5 crimini mushrooms, diced small
Salt and pepper
Heat up a frying pan on medium heat with a good drizzle of olive oil.  To the pan add in the mushrooms, sauteing until lightly golden.  Then add in the diced onions, continue to saute, season with salt and pepper, and saute about 5 minutes.
Meanwhile, make up the Marinade:  Mince up the garlic and transfer to a small bowl.  Add in the lime juice, Tamari Sauce, water, and freshly grated ginger.  Whisk to combine and set aside.
To the frying pan add in the carrots and broccoli, sauteing another five minutes, stirring frequently.  Pour in the Tamari Marinade, stirring to combine, turn down to a low simmer, and cover.  Simmer another 5 minutes, or until the vegetables are eldente.
Then add in the diced/shredded chicken stirring well, then cover and simmer for another five minutes.
Remove the lid and stir in the cooked rice stirring to combine.  Heat through about 5 more minutes and serve hot.

Ina Gawne
author

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