Healthy, full of vegetables, protein and ginger are the characteristics of this easy to make stir-fry. The CurrySimple stir-fry sauce has the perfect balance of Oyster Sauce, Soy Sauce, Vinegar, and Citric Acid. You should use chicken stock (chicken broth) or for a vegetarian version you may substitute it with water and use Tofu instead of chicken. Health benefits of ginger include ease of depression; helps cure colds and nausea, good for internal organs and arthritis. An important first step when cooking this stir-fry is to start with a hot pan. Make sure you use fresh ginger and slice into very small pieces. If you want a stronger taste, just add another ounce of the stir-fry sauce.
Ginger Chicken Stir-Fry - Serves 2
Ready in ten minutes
14 oz boneless chicken breast chopped into bite size pieces
2 tablespoons of thinly sliced ginger
1/2 cup zucchini
1/4 cup celery
1/4 cup sliced carrots
1/4 cup diced white onions
1 stem of scallions (green onion) cut into 1 inch pieces
1 cup of chicken stock (or) water
Dash of pepper
1 oz of oil
2 oz CurrySimple Thai Stir-Fry Sauce
Heat pan to medium-high heat
Add oil and chopped chicken pieces
When chicken is 50% cooked add chicken stock (or) water and ginger
Add zucchini, celery, carrots, onions and scallions when chicken is about 90% cooked
Stir ingredients together and add CurrySimple Thai Stir-Fry Sauce
Mix ingredients in pan for 1 minute at medium heat and serve with white, brown or jasmine rice.
Note: Leftover Thai Stir-Fry sauce should be stored in an air tight container (Tupperware) and may be refrigerated for up to 3 months. CurrySimple Thai Stir-Fry sauce is made in Thailand.