This Easy Stir Fry Chicken Recipe is simple to make and is coasted in a flavorful sweet garlic-ginger sauce. The garlic-ginger combination adds a little twist on the traditional teriyaki sauce that will wake up your taste buds in the most pleasant way.
3lbsdiced boneless skinless chicken thighs(fat trimmed off )
Sauce
¼cuplow sodium soy sauce
2tablespoonagave
1tablespoonbrown sugar
½teaspoongrated fresh ginger
1-½clovesgrated fresh garlic
small pinch of salt
2tablespoonwater
Instructions
Prepare brown rice according directions on packaging.
Add ingredients for the sauce in a mixing bowl and whisk. Set aside.
Wash and trim fat from boneless skinless chicken thighs. Pat dry with paper towels. Dice clean chicken into bite-sized pieces. Season with salt and pepper.
Add olive oil to wok or saute pan over medium high heat. When pan is hot, add your diced chicken to pan in batches. (Sear your chicken in batches to prevent over-crowding in your pan. Over-crowding your pan will cause your chicken to steam and not sear).
Sear both side for about 6 minutes on both sides or until chicken is golden in color with a crispy coating. Remove from pan onto a plate. Set aside. Perform these same steps on the next batch of chicken until all the chicken is seared and put on a plate.
Lower heat and deglaze pan with sauce mixture and whisk until brown bits are know longer adhering to bottom of pan. Let simmer until sauce has thickened. Add cooked chicken back to pan and stir until chicken is coated with sauce.
Garnish with green onions (optional) and serve over brown rice.
Notes
Refer to Tips I've outlined above if you'd like.Feel free to add your choice of veggies.If you like a more saucy stir fry, double the recipe.**Please note: Nutritional values serve as a guide only as values may vary.