Ginger Chicken Stir Fry
- 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
- 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).
- Add to the frying pan: oil, minced garlic and ginger. Pour fresh veggie mixture into the pan and stir-fry.
- 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.
- 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.
- Serve with brown rice and extra soy sauce