Created by: Emily Caruso, Jelly Toast
There are several things in life that I have a maximum 30-minute attention span for: working out, cleaning and cooking dinner on a weeknight. My reasons are fairly obvious for the first two items on my list – I participate in these activities out of necessity only. The cooking is a little bit of a different story. I love cooking, but like anyone, some nights it’s done out of pure necessity, and not for the joy of experimenting with flavors. There are nights that between homework, kindergarten exhaustion, piano lessons and attempting to keep everything together, dinner needs to be on the table – and fast.
Luckily, I have several types of meals that are good go-to meals perfect for these quick nights, and that don’t fall into the category of boxed mac and cheese. I usually have some sort of vegetables in the fridge that are appropriate for a stir-fry, and often some chicken. Nights like this, I will throw together a stir-fry in less than 30 minutes. It’s simple, satisfying, and packed full of flavor. This Ginger Chicken Stir-Fry is very simple, and it will have your family asking for more.
A good friend of mine recently taught me the trick of stirring cornstarch into stir-fry dishes to keep meat tender and juicy. I have made more than one stir-fry in my life where the meat has turned out tough and rubbery, but that was before I adopted my friend’s technique. To get silky, tender chicken, all you have to do is season your thinly sliced chicken before coating it with cornstarch. The cornstarch seals in the juices of the chicken, making it almost impossible to overcook.
This chicken – paired with quickly cooked bell peppers and snow peas, and a simple sauce full of soy sauce and fresh ginger – is one of my family’s favorite stir-fry dinners. Serve this Ginger Chicken Stir-Fry with brown rice for a complete and quick meal that will make any night of the week feel like a victory.
- 1½ lbs. Simple Truth Organic® Chicken Breasts, cut into small strips
- ½ tsp. kosher salt
- ¼ tsp. black pepper
- ½ tsp. chicken broth mix (optional)
- 1 tsp. low-sodium soy sauce
- 2 Tbsp. cornstarch
- 1 Tbsp. vegetable oil
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 cups snow peas
- Simple Truth Organic® Brown Rice, for serving
- ¼ cup low-sodium soy sauce
- 2” fresh ginger, minced
- 1 clove garlic, minced
- 2 Tbsp. water
- 1 tsp. chicken broth mix (optional)
- Juice from 1 small lime
- ¼ cup water
- 1 Tbsp. cornstarch
- In a large bowl, stir together chicken, salt, pepper, broth mix (if using), and 1 teaspoon soy sauce. Add cornstarch, and stir until chicken is well coated; set aside.
- Whisk together Ginger Soy Sauce ingredients in a small bowl; set aside.
- Heat vegetable oil in a large skillet over medium high heat. Add chicken and cook, stirring until chicken is browned and just cooked through, about 5-7 minutes. Remove from skillet. Add bell peppers and snow peas to the skillet and stir briefly. Add 2-3 tablespoons water to the skillet and cover. Allow vegetables to steam until crisp-tender, about 2 minutes. Remove lid and add chicken back to the skillet.
- Pour Ginger Soy Sauce mixture into the skillet and stir into vegetables and chicken. In a small dish, whisk together cornstarch and water to create a slurry. Pour into skillet and stir, cooking until mixture thickens.
- Remove stir-fry from heat and serve with cooked brown rice. Enjoy!