Ginger Chicken

I usually make a stir fry on Friday night with whatever vegetables I have leftover from the week. It is a great way to clear out the fridge and money saving as well. This recipe can be easily adapted to use up whatever leftover veggies you have on hand, I have even added tomatoes to stir fry with great success (though not in C's eyes!) I adapted this recipe from Tide and Thyme's recipe for Ginger Pork. Miss F wanted chicken, so I made the change for her. The sauce is incredibly easy to make and tasted just perfect. Miss F ate all her veggies except for the mushrooms. I was a huge mushroom fan as a kid, but I understand that many folks just don't like them.  I am still getting used to cooking rice at 8000 feet.  White rice takes over 20 minutes, so I haven't even bothered with brown rice up here...it would probably take hours!

Ginger Chicken

2 tablespoons soy sauce
4 teaspoons vegetable oil, divided
2 cloves garlic, minced
2-inch piece of ginger, peeled and finely grated
2 boneless skinless chicken breasts, cut into bite sized pieces
½ cup mushrooms, quartered
½ red bell pepper, chopped
½ onion, chopped
1 cup broccoli florets
½ cup chopped green beans

Sauce:
1 cup chicken broth
2 tablespoons cornstarch
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons sherry

Combine soy sauce, 2 teaspoons vegetable oil, garlic, and grated ginger in a Ziploc bag. Add chicken to the bag and toss to coat. Let marinade 30 minutes at room temperature.

Whisk together the broth, corn starch, soy sauce, oyster sauce and sherry in a two cup measure. Set aside.

Heat two teaspoons of vegetable oil in a wok or large skillet over high heat. Add the chicken and marinade to the pan, stir fry for 2 to 3 minutes. Add the mushrooms, bell pepper and onion, stir fry for a minute more. Add the broccoli and green beans, stir fry for two minutes more. Add the sauce, stirring until thickened, about 3 minutes. Serve over rice.

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