Ginger Lime Stir-Fry

This is a recipe that has changed a lot over the years, but it all began when my husband asked me to knock off a dish he had a few times at Snap Kitchen. Now it is usually based on what veggies or protein I have left over in the fridge from earlier in the week. The sauce is bright and aromatic with ginger and lime and topping the stir-fry with the fresh herbs, such as basil and cilantro brings it to a new level.

I usually have some chicken breasts hiding in the back of my freezer and handfuls of different veggies lingering in my produce bin, so I can whip up this dish without having to take a trip to the grocery store.

A note on Thai-inspired cuisine: Thai dishes often use several ingredients, many of which you buy once for a tablespoon or two. If you like eating Thai-inspired dishes, try to keep your pantry stocked with items such as fish sauce, rice vinegar, soy sauce or tamari, and sambal oelek (that really spicy chili paste with the rooster on it) so you can enjoy them all the time. Most of these items are shelf stable and last a long time in the pantry. 

When making this meal, make sure that you have all of your ingredients prepped and ready to go before heating your pan. This includes the brown rice or quinoa that you will be serving it over. Once your pan is heated, the dish will be ready in 10 minutes, maximum.


Ginger Lime Stir-Fry

Ingredients:
(For the sauce):
One 2-inch piece of ginger peeled, finely grated
1 clove garlic, grated
1 lime, zest and juice
1 Tbs. coconut sugar, palm sugar or brown sugar
2 Tbs. tamari (gluten free soy sauce)
1 Tbs. unseasoned rice vinegar
1 tsp. cornstarch

(For the Stir-Fry):
1 lb. boneless chicken breasts, cut in 1/2 inch cubes (can substitute ground chicken or turkey)
1 large carrot, peeled and sliced very thin
4 ounces mushrooms (shitake, baby bella or button)
1 cup sugar snap peas
salt and pepper
1 tsp. sesame oil
1 Tbs. vegetable oil

(To Serve):
1 green onion, thinly sliced
2 Tbs fresh basil, thinly sliced
2 Tbs. cilantro leaves, minced
3 cups cooked quinoa or brown rice

Directions:

In a small bowl, mix all of the ingredients for the sauce and set aside.

Heat a wok or very large skillet on high heat for several minutes. Add the sesame oil and vegetable oil to the pan and let heat for just a few seconds before adding the chicken to the wok. Cook the chicken for 5-8 minutes until all pink is gone. Add the vegetables and cook stirring constantly for 30 seconds. Pour in the sauce and bring to boil for 2-3 minutes until it thickens and becomes slightly glossy. Remove from heat. Toss in chopped herbs and serve immediately over quinoa or brown rice.