Ginger Chicken Stir-Fry

thank you

made this two nights ago- my bf loved it!..its delish- and SO easy to make!

The perfect marinade for chicken stir fry:



1 lemon, juiced and zested

1 inch of fresh ginger, grated

2 garlic cloves, grated



Put the chicken in the marinade and let sit for at least 30 minutes, stirring once or twice.



You can marinade overnight if you want, but use a little sugar; otherwise, it will be too tart.

For stir fry sauce, you could also use Hoisin sauce, Oyster sauce, most any brown Asian sauce, you'll probably find a couple of different selections in the Asian aisle of your supermarket. I also like to make my own stir fry sauce similar to this (I vary the ingredients from time to time):



4 tbs reduced-sodium soy sauce

2 tbs rice vinegar or other mild vinegar

1 tbs dark sesame oil (adds a great flavor!)

1 tsp sugar (or I'm sure honey would work)

bottled minced garlic to taste (or add fresh garlic to stir-fry)

red pepper flakes to taste



This will make a rather watery sauce; if you want it thicker, add 1-2 tsp of cornstarch. You can also water it down with chicken broth for a milder sauce. Add this sauce towards the end of cooking, as this recipe indicates.

If your town doesn't have an Oriental market, for a yummy stir fry sauce with no fat (unless you opt for the nut option..but even still..very low-fat) you can mix 1/2 cup soy sauce, 2 tbsp. honey, 3 tbsp. pineapple juice (or orange if pineapple isn't readily available), 1 tbsp. lime or lemon juice, couple of pinches of sesame seeds (or coarsely ground cashews or peanuts), 1/2 tsp. rice vinegar (or white vinegar), and a dash of white pepper. At the end of the dish preparation, dissolve 2 tsp. cornstarch to the wok mixture to give it that authentic "Oriental restaurant" consistency, similar to sweet and sour dishes...minus the tons of fat and calories in the traditional deep-fried chicken version!!! I suppose this means we can eat more of the "lean" version....Bon Apetit