Have leftover chicken? Save it for this quick, Ginger Chicken Stir-Fry. Delicious and nutritious. VRC’s executive chef Leslie Myers put it all together in this video.
Prep Time: 5 minutes
Cook Time 5 Minutes
Difficulty: Easy
Serves 2
2 cups of leftover chicken
1 tsp Cooking Oil
1 tsp minced Garlic
1 tsp minced Ginger
1 Cup or about 4 ounces of Snap Peas, cut on the bias into thirds
1 Cup sliced Mushrooms
1 Tbsp Rice Wine Vinegar, unseasoned
1 Tbsp Tamari (gluten-free soy sauce)
1 tsp Sriracha
1 tsp Sesame Oil
2 Tbsp Chopped Peanuts
1 tsp Black Sesame Seeds (optional)
1 Green Onion, thinly sliced
2 Tbsp chopped Mint Leaves
Heat the oil to medium high heat and add the cooked chicken thighs
Add the ginger and garlic and let it cook until lightly golden; about 1 minute
Add the snap peas and mushrooms and cook for an additional 2 minutes. Splash with 1 Tbsp of the rice wine vinegar and the tamari and cook and additional minute
Add the Sririacha and sesame oil
Remove the chicken from the heat and transfer to the serving dish or plates
Garnish with the peanuts, sesame oil, green onion and mint leaves