STICKY GINGER STIR FRY

This Delicious Sticky Ginger Stir Fry is a great weeknight meal that is bursting with flavor. The heat level is adjustable so you can spice it however you like.

Stir Fries are on our weekly menu at least once a week. They make our busy lives much easier when it comes to meal time. Sticky ginger stir fry sauce is a awesome and has quickly become one of our favorite. This recipe is customizable with what ever veggies you like just sub in your own preference.

Having stir fry suppers is probably my favorite way to eat all the veggies. Delicious veggies tossed in a flavorful sauce makes it so easy to clean your plate. The leftovers freeze great and make wonderful lunches for the coming weeks. Marinade, quickly coating the chicken before frying it helps it become super tender and infuses extra flavor. To me this is an important step, but you can skip it if you are on a time crunch. Seriously though it is worth the extra few minutes.

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Sticky Ginger Stirfry

Ingredients

Marinade

• 2 tbsp Soy Sauce
• 1 tbsp Vinegar
• 1 tbsp brown sugar

Breaded Chicken

• 1/2 cup All Purpose Flour
• 2 tbsp cornstarch
• 1/2 tsp salt to taste
• 1/4 tsp Ground Ginger
• 1/4 tsp garlic powder
• 1/4 tsp Pepper
• 1 Pound Boneless Skinless Chicken Breasts Cut in 1 inch cubes.
• 2-3 tbsp olive oil More if needed for frying chicken

Sticky Sauce

• 3 tbsp Hosin sauce
• 2 tbsp Asian Sweet Chili Sauce
• 2 tbsp Ketchup
• 2 tbsp Rice Vinegar
• 2 tbsp Soy Sauce
• 2 tbsp water
• 1 tbsp brown sugar
• 1/2 – 1 tsp Sriracha
• 2 tsp cornstarch

For Stirfry

• 1/2 Onion Finely Chopped
• 1 cup Broccoli Florets
• 1 Red Pepper Sliced
• 1 Carrot Thinly Sliced
• 1/2 cup Snow peas
• 3 cloves garlic minced
• 1 tsp Fresh Ginger grated (1/2 tsp if using dried)
• 1 tbsp olive oil

Instructions

1. Combine the marinade ingredients together and pour over cut up chicken in a zip lock bag and let sit in fridge for at least 30 minutes.
2. Stir together the the ingredients for the sticky sauce in a medium bowl and set aside.
3. Combine all the ingredients for the chicken breading except the egg in a large zip lock bag.
4. Drain the marinade out of the bag and add the egg to the chicken bag and coat the chicken. take the chicken out of the bag letting any excess egg drip off.
5. Add the chicken to the breading bag, and toss to coat well in the sealed bag.
6. Heat olive oil in a large skillet over high heat. Once oil is hot add chicken in a single layer. Cook for about a minute on one side then flip and continue to cook and stir until chicken is cooked through. this should only take a few minutes. I recommend working in small batches. remove chicken from skillet and let rest on a paper towel lined plate.
7. Wipe out skillet and add 1 tbsp of oil and stir fry veggies and cook for 4-5 minutes while stirring often, then add garlic and ginger and cook for another minute
8. Give the sauce mixture a quick stir and then add it to the pan with the veggies. stir.
9. When the sauce is warmed, Add chicken to the pan and toss to coat chicken in the sauce.
10. Serve immediately over rice.

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