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Ginger Chicken Stir Fry

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Ingredients

Scale
  • 1 cup brown rice (1 cup uncooked= 3 cups cooked rice)
  • 1 pound boneless chicken breast
    For sautéing chicken:
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon white wine
  • 1 tablespoon finely grated fresh ginger (or ¼ teaspoon ground)
    For stir-frying veggies:
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1 ½ teaspoons finely grated fresh ginger (1/8 teaspoon ground)
  • 2 tablespoons soy sauce
  • 1 tablespoon white wine
  • ¼ cup chicken broth
  • 1/2 cup cashews
  • Soy sauce as condiment

Instructions

  1. Cut 1 pound boneless chicken breast into bite-sized pieces.  Sauté chicken in a large frying pan or wok with olive oil, soy sauce, white wine and finely grated ginger. Remove chicken when browned and fully cooked (5-10 min).
  2. Add to the frying pan: oil, minced garlic and ginger.  Pour fresh veggie mixture into the pan and stir-fry.
  3. Start cooking the brown rice. Boil 2 ½ cups water in a saucepan. Add 1 cup brown rice. Reduce heat, cover and simmer 40-50 minutes.
  4. Mix together: soy sauce, white wine and chicken broth. When veggies are crisp-tender, add cooked chicken and 1/2 cup cashews to vegetable mix. Pour soy sauce mixture over all and stir-fry for 1-2 more minutes, till flavors blend. Depending on the quantity of vegetables in the mixture, you may need to add a little water, or more soy sauce or broth.
  5. Serve with brown rice and extra soy sauce

Find it online: https://www.weaversorchard.com/simple-summer-dinners/