Gayle's Recipes

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====== Ginger-Garlic Chicken and Vegetable Stir Fry ====== 

Tags: [[chicken]] - [[dinner]] - [[Gluten Free|GF]] - [[GF chicken]] - [[GF dinner]]\\ 
Active Time: 45 minutes\\ 
Passive Time: N/A\\ 
Serves: 4\\

====Description====
Easy weeknight stir fry

====Source====
[[https://www.bonappetit.com/recipe/ginger-garlic-chicken-and-vegetable-stir-fry|Bon Appetit]]

====Ingredients====
  *Chicken breasts: 1/5 lbs
  *Soy sauce: 5 tbsp, divided
  *Mirin: 2 tbsp, divided (sweet Japanese rice wine)

  *Cornstarch: 1 tbsp

  *Scallions: 4
  *Garlic: 6 cloves
  *Ginger: 2 inch piece

  *Vegetable oil: 4 tbsp, divided

  *Baby bok choy: 8 oz
  *Snow peas: 8 oz, trimmed
  *Salt and pepper: to taste

====Notes====
  *Sub soy sauce for tamari or GF soy sauce to make GF
  *I used broccolini instead of baby bok choy and it was great
  *I also used snap peas instead of snow peas
  *Serve with rice

====Instructions====
  -Slice chicken into 1/4 inch thick slices and toss with 2 tbsp soy sauce and 1 tbsp mirin. Sprinkle cornstarch over it and toss to coat
  -Place whites and pale greens of scallions in a food processor with garlic and ginger in a food processor until finely chopped (reserve dark green part of scallions)
  -Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high. Arrange chicken in skillet and cook, undisturbed, until golden brown underneath (about 3 minutes). Turn chicken over and cook until golden brown on the other side, about 2-3 more minutes. Transfer to plate
  -Heat remaining 2 tbsp vegetable oil in same skillet or wok. Add scallion/garlic/ginger mixture and cook, stirring, for about 30 seconds. Add bok choy (sliced in half) and snow peas and cook until crisp-tender, tossing often
  -Return chicken and any accumulated juices to the skillet or wok. Add remaining 3 tbsp soy sauce and 1 tbsp mirin as well as 1/4 cup water. Scrape up any browned bits stuck to bottom of pan. Cook, tossing, until vegetables are tender and sauce is slightly thickened, about two minutes. Remove from heat; season with salt and pepper as necessary
  -Divide amongst bowls and serve topped with dark green part of scallions, thinly sliced with cooked rice alongside

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