Guess what? I finally got to cook dinner in my new kitchen! We closed down the grill for one night and I dirtied a million pots and pans going to town on the stove, making Stir-Fried Honey-Ginger Chicken with Peppers.
This recipe has been sitting in my email box for quite some time now. It came from a Martha Stewart recipe of the day newsletter. When I got the email, the recipe caught my eye. I love ginger, and honey. But every time I was looking for something to make for dinner, I passed over it, thinking it sounded too simple. You know what? It is simple, but sometimes simple is just better. Plus, I already had all the ingredients except peppers and ginger. I followed the recipe exactly (rare for me) and it was oh so delicious.
Stir-Fried Honey-Ginger Chicken with Peppers
(from Martha Stewart)
- 1 lb boneless, skinless chicken breasts, sliced thinly
- 3 red, yellow or orange peppers, sliced thinly
- 1/4 cup honey
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 2 tbsp vegetable oil
- 1/4 cup fresh ginger, peeled and minced (or grated)
- 2 garlic cloves, minced
Grate your ginger, and thinly slice your chicken and peppers.
In a small bowl, combine honey, soy sauce and rice vinegar.
Heat a wok or large saute pan over high heat. Add 1 tbsp oil, add chicken and cook until opaque but not cooked through. Transfer to a bowl.
Add remaining oil to the pan. Add ginger and garlic and cook about 30 seconds.
Add peppers and stir about 2-3 minutes.
Add soy mixture and bring to a boil. Return chicken to the pan and toss until sauce thickens and chicken is cooked through, about 3 minutes.
Isn’t it pretty? Martha says to serve over rice, topped with cilantro. I served it over rice, but didn’t have any cilantro. It was still really good. Next time I make it, I’ll add some red pepper flakes… ‘cuz that’s how I roll.
Fun fact: If you have extra ginger (I did), you can freeze it! Wrap it (whole and unpeeled) tightly in plastic wrap, and then in tinfoil. When you need to use it again, you can peel and grate while still frozen, then throw it back in the freezer.