Ginger and Garlic Stir Fry Chicken

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One good thing about stir-fries is that you can change up the vegetables in the recipe, so you don’t have to use the same ones every time. This chicken stir fry has a strong flavor and it is a great recipe for when you’re in a hurry.

Ginger and Garlic Stir Fry Chicken

Cooking Method:Stir-frying

Difficulty:BeginnerPrep time: 15 minutesCook time: 20 minutesTotal time: 35 minutesServings:4 servings

Ingredients

• 2 tablespoons cooking oil (canola oil is recommended)
• 1 piece (about 1 inch long) fresh ginger root
• 1 lb (454g) boneless and skinless chicken, cut in strips
• 1 onion, sliced thin
• 4 cloves garlic, minced
• 1 cup sliced green cabbage
• 1 colored bell pepper, seeded and sliced thin
• 1 cup sugar snap peas
• 1 cup chicken stock
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce

Instructions

1. Heat the oil in a wok or a large skillet. When the oil gets up to temperature, stir in the ginger root; stir fry for about 2 minutes or until the oil is fragrant. Use a slotted spoon to remove and discard the ginger.
2. Add the chicken, stir and cook until the color lightens, about 2 minutes. Add the onion, garlic, cabbage, bell pepper, and snap peas. Cook until the vegetables are withered, 3 to 5 minutes.
3. Meanwhile, combine the chicken stock, cornstarch, and soy sauce; mix well. Add to the wok/skillet and stir until the chicken and vegetables are coated.
4. Serve over hot rice.

Notes

• If you don’t want to slice and dice vegetables, you can substitute with a bag of frozen vegetables.

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