Ginger Chicken Stir Fry

Name: Ginger Chicken Stir Fry
Cuisine: American
Ingredients: 1 1/2-2 lbs chicken breast, cut into bite sized pieces; 2 1/2 tbsp cornstarch; 2-3 tbsp coconut oil; 1 1/2-2 cups sliced carrots; 1 sliced peppers(any color.); 2 cups broccoli florets; 2-3 garlic cloves, minced; 1/3 cup honey; 1/4 cup soy sauce/liquid aminos; 2 tbsp rice vinegar; 2-3 tbsp lemon juice; 2 tbsp fresh ginger, grated; 2 tbsp cold water

J.A.B. @jbn3nyc

Bronx, New York

For my 20th Birthday, I went to the Bahamas. It was a great trip. Lots of fun. We found this little Japanese restaurant and I had the Ginger Chicken. It was amazing!

Over the years, I have tried to replicate it. Never the same. Enter my wife. She tweaked the recipes that I had. This is the recipe that we decided upon.

Enjoy!

For my 20th Birthday, I went to the Bahamas. It was a great trip. Lots of fun. We found this little Japanese restaurant and I had the Ginger Chicken. It was amazing!

Over the years, I have tried to replicate it. Never the same. Enter my wife. She tweaked the recipes that I had. This is the recipe that we decided upon.

Enjoy!

Ginger Chicken Stir Fry

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J.A.B. @jbn3nyc

Bronx, New York

For my 20th Birthday, I went to the Bahamas. It was a great trip. Lots of fun. We found this little Japanese restaurant and I had the Ginger Chicken. It was amazing!

Over the years, I have tried to replicate it. Never the same. Enter my wife. She tweaked the recipes that I had. This is the recipe that we decided upon.

Enjoy!

For my 20th Birthday, I went to the Bahamas. It was a great trip. Lots of fun. We found this little Japanese restaurant and I had the Ginger Chicken. It was amazing!

Over the years, I have tried to replicate it. Never the same. Enter my wife. She tweaked the recipes that I had. This is the recipe that we decided upon.

Enjoy!

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1 1/2-2 lbschicken breast, cut into bite sized pieces
2 1/2 tbspcornstarch
2-3 tbspcoconut oil
1 1/2-2 cupssliced carrots
1sliced peppers(any color.)
2 cupsbroccoli florets
2-3garlic cloves, minced
1/3 cuphoney
1/4 cupsoy sauce/liquid aminos
2 tbsprice vinegar
2-3 tbsplemon juice
2 tbspfresh ginger, grated
2 tbspcold water

Cooking Instructions

1

In a medium sized bowl or gallon sized ziplock bag, add the chicken and 1 1/2 tbsp of cornstarch. Mix together until the chicken is evenly coated.
2

In a pan over medium heat, add 2 tbsp of of the coconut oil. Put the chicken into the pan and until cooked through and golden brown. Remove and put to the side.
3

Using the same pan, add the peppers and carrots. Cook until they are fork tender, about 5 to 10 minutes. Add the broccoli and cook another 5 to 10 minutes. Remove and place to the side.
4

In a small bowl, whisk together the garlic, honey, soy sauce, rice vinegar, lemon juice, and fresh ginger. In another bowl, whisk together 2 tbsp of cold water and 1 tbsp of cornstarch. Combine with the honey mixture. Pour into the pan and cook until somewhat thickened. About 1 1/2 minutes.
5

Finally, add the chicken and vegetables to the pan to cook together for about 3 minutes.
6

Enjoy!

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J.A.B. @jbn3nyc

on January 31, 2020 17:51

Bronx, New York

Since I was a kid, I remember sitting in the kitchen to watch and/or help my parents. As I grew up, I decided to try their recipes and experiment with different recipes. Some were very good and I re-make them all of the time. Others? Yeah, I never tried them again. All of the recipes that I post are the very good ones.Also, while growing up, my pops suffered from high blood pressure, so my mom stopped adding sodium. Since that is how I was raised, all of the dishes that I post do not have any extra sodium added to it. A lot of friends and family who try my recipes, either do not notice nor miss it. But in no way am I saying not to add salt if you use my recipes. If you want to add it, then go for it.In closing, I hope that you enjoy my recipes. If you use any, then please post pictures. Enjoy!

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