Ginger Chicken Stir Fry

A simple chicken stir fry with a bite, from fresh ginger.

(Updated 1/18/16 pin-able image, minor editing, tweet-ables, and similar posts)

Store-bought rotisserie chicken is awesome.  It's cheaper (at least here) than buying raw chicken and cooking it yourself.  Not to mention it tastes amazing.  I know eating the skin is frowned upon but it's so good and crispy I always eat a bit of it.  For the two of us (my hubs and I), we can usually get a good 5 meals or more out of one chicken.  Usually, the first night or two we just eat plain chicken, with whatever sides we feel like making, then I pick as much meat as possible from the carcass and save it for other meals (the carcass can be used for chicken stock too).  This stir fry is one way I used some of the leftover rotisserie chicken.

Use #leftoverrotisseriechicken in Ginger Chicken #StirFry  [Tweet this]

I didn't want to make just a plain chicken stir fry (what would I blog about if I didn't experiment and try something new) and I had a large piece of ginger root so I thought I'd use it.  I always add some ginger to most of my stir fries and I love the kind of sweet and spicy flavor it gives.  

Spice up #chickenstirfry w/ #Ginger Chicken Stir Fry  [Tweet this]

Growing up the only time I was used to eating ginger was in baked goods and always the ground ginger.  Now, I don't know what I would do without fresh ginger root on hand.  It's very prevalent in the Chinatown markets I frequent, and it's inexpensive so I don't mind grabbing a rather large piece.  I love having fresh ginger in the house because it can be used in many recipes from stir fries to baked goods and even beverages (try it in an orange juice smoothie for a little kick).  Since I had plenty of ginger I thought I'd use lots of it to lend the stir fry a nice spiciness.  As usual, I used minced ginger and garlic (to me these are the main components of a good stir fry) and I wanted to make sure it was extra gingery so I cut some small matchsticks of ginger to toss with the veggies.  I wasn't sure how that would work but it was great.  The bigger pieces of ginger gave a nice texture and more of a gingery bite.  Delicious.  Oh, and ginger has many nutrition and health benefits (just Google it).

#Ginger has many #healthbenifits | Ginger Chicken Stir Fry  [Tweet this]

Ginger Chicken Stir Fry

Cook time:  about 20 minutes
Servings:  4

Ingredients:

2 Tbsp ginger, minced
1 Tbsp garlic, minced
dash of sesame oil
1 tsp chili oil
1 Thai chili, minced (optional)
3 Tbsp soy sauce
1 Tbsp honey
2 Tbsp rice wine
1-2 cups shredded rotisserie chicken

1-2 Tbsp high heat oil
about 40 1/2 inch long matchsticks of fresh ginger
2 carrots, julienned
1 onion, chopped
1 head of broccoli, florets
1 cup frozen peas

Mix together the first 8 ingredients, pour over the chicken in a sealable container (or zipper bag), and refrigerate for at least an hour or overnight.

Heat a large skillet or wok over medium-high heat.  Pour in the oil then add the ginger and vegetables (about 5 cups of veggies total any combination would be fine).  Stir fry until vegetables are tender to your liking.  Then pour in the marinade and chicken.  Mix and stir until heated through then remove from heat.

Serve hot over rice and garnish with chopped green onions.  

Makes about 4 servings.  

Enjoy.

For more stir fries check out:

Beef and Broccoli Stir Fry

Pork and Peas Stir Fry -

Garlic Shrimp Stir Fry -

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