Leftover Ginger Chicken Stir-Fry, still yummy
Yesterday—which is when I’m actually writing this—I told the Missus, “You know, every time I make a new dish, I should take a picture of it as a matter of course.
She agreed without hesitating.
Because I had made dinner Sunday afternoon, and we had eaten our fill, and only then did I think that the recipe would make for an interesting Monday blog post.
So that’s why you, unfortunately, get only the leftovers. But they’re still yummy, and in fact, the Missus made a little snack out of them yesterday evening, and I’m sure she’ll finish them off for lunch today.
I based this recipe on Paula Deen’s Chicken Stir-Fry (and other recipes), but I modified it, stay-at-home–dad–style, to be even quicker and easier—which is quite a feat considering how simple hers is—and to use ingredients we commonly have on-hand at our house. So, only a little menu planning, only a little shopping, practically no prep (except to cut up the chicken), and only 10 or 20 minutes in front of the stove.
UPDATE: I updated the recipe to use fresh ginger, because it really does make a difference.
The Lazy Man’s Ginger Chicken Stir-Fry
2 Tablespoons safflower oil
2 Tablespoons sesame oil
1 package (about 1 lb) chicken breast or tenders, cut into small pieces
1 package frozen stir-fry veggies
1 cup hot water
1 packet chicken-broth seasoning
1 Tablespoon soy sauce
1 Tablespoon fresh minced ginger (OR 1 teaspoon powdered ginger)
2 Tablespoons cornstarch
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Heat a skillet over high heat. Add the safflower and sesame oil. Add the chicken, stirring occasionally until cooked. Then add the frozen veggies, cover, lower the heat, and simmer until the veggies are just cooked (but still crispy).
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Meanwhile, combine the hot water, chicken flavoring, soy sauce, and ginger in a cup. And in a separate cup, mix the cornstarch with a little cold water.
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When the veggies are ready (i.e., still a little crispy), stir the cornstarch into the sauce mixture, then pour that into the skillet. Simmer covered until the sauce thickens (4-5 minutes).
Serve with rice, rice noodles, fresh bread, or whatever you want.
One of these days, I’ll write about how recipes (and housework) are often designed for women—not to be sexist, but let’s face it: men and women are different—and the kinds of challenges I face as a work-at-home dad. (If you can’t imagine where I’m coming from, maybe I really should write that post.) Ultra-simple recipes like this help me provide delicious, homemade (or semi-homemade, anyhow) meals for my family, while still giving me opportunity to get plenty of my own work done.
-TimK
Just happened upon your recipe because I’m making ginger chicken for dinner tonight. I’ve been cooking Asian food for eons and I just have one suggestion that will make a world of difference in this dish:
Fresh ginger. There’s just no comparison with dried. Just buy a root of it, peel it, chop it finely and mix about a teaspoon or so in with your chicken prior to frying.
If you buy a root of it, you’ll have plenty left over. Just dice it all, put it in a baggie in the freezer and use as you like–really convenient.
Good luck!
Hi, Amy. Thanks for the suggestion. I’ll try that.
-TimK