Saturday, July 23, 2011

Ginger Chicken Stir-Fry

My friend Lori added this to our recipe box when she visited us shortly after Liam was born. The recipe is actually the brainchild of her brother, Ryan. We love it and make it often. Thanks, Lori and Ryan!

Wow. This meal is not photogenic--especially considering I forgot to take a photo until after the leftovers 
had been in a container in the fridge for a couple hours. But it sure is tasty.

1 lb. (give or take) boneless, skinless chicken, sliced into strips
1 lb. (give or take) veggies (I used broccoli, carrots, and bell peppers, because that's what we had, but you could use any stir-fryable veggies)
Cooked rice (to serve)
Canola oil or other cooking oil (a couple tablespoons)

1/3 c. white vinegar
1/3 c. canola oil or other cooking oil
2 T. peanut butter
3 T. shoyu (soy sauce)
3 T. brown sugar
2 T. ginger
1 t. granulated garlic

Mix marinade ingredients together. Add chicken and marinate for a few hours or overnight. When ready to cook, heat a couple tablespoons of oil in a large skillet or wok. Remove the chicken from the marinade and brown it in the skillet (reserve the marinade). When the chicken is cooked through, add the veggies and reserved marinade and stir-fry for a few minutes--until veggies are cooked but still somewhat crisp. Serve over rice.

Great as always.

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