This Asian inspired chicken dish is tender and juicy, coated with a marinade that consists of flavours of garlic, ginger, and the saltiness from soy sauce and sweetness from honey that has you going back for more! This 30-minute meal is perfect anytime of the week!
Helpful hints:
- To save yourself time on the day you’re making this meal. I recommend marinating the chicken the night before. Allowing to sit in the marinade for that period of time will only enhance the flavours.
- Cut the vegetables at the same time. So all you have to do when you are ready to make this dish, is pull it out of the refrigerator and start cooking.
- Before you begin though, get started with your rice. Have a pot of water going and rice measured. Remember it’s 2-1, meaning 2 cups of water to 1 cup of rice. (1 cup of rice will serve 4 people)
Glazed Ginger Chicken Stir-fry with Rice
Ingredients
Marinade:
- 1 tbsp fresh ginger, minced
- 2 cloves garlic, minced
- 3 tbsp low-sodium soy sauce
- 3 tbsp raw unpasteurized honey
- 1 tbsp organic vegetable oil
- 4 boneless skinless organic chicken breasts, cubed
- 2 tbsp organic vegetable oil
Stir-fry:
- 1/2 organic red pepper, roughly chopped
- 6-8 organic cremini mushrooms, sliced
- salt and pepper for seasoning
- 1 cup basmati rice
- green onion, garnish
Instructions
- In a medium sauce pot, bring 2 cups of water to a boil. Add rice, turn down heat to minimum and cover. Simmer for 20 minutes, until the water is dissolved and rice is cooked.
Marinade:
- In a small bowl, whisk fresh ginger, garlic, soy sauce, honey and vegetable oil.
- Cut the chicken breasts into bite size pieces and add to a medium bowl. Pour the marinade over the chicken and coat chicken thoroughly so all of the marinate is mixed in. Cover and refrigerate for 30 minutes or up 4-6 hours.
Stir-fry:
- Heat oil in a large skillet or frying pan over medium heat, add sliced mushrooms and sauté for about 3 minutes. Add red pepper and cook for another 2 minutes. Remove from skillet and transfer into a bowl and set aside.
- The skillet/frying pan should remain hot, add tablespoon of oil. Fry chicken until it is fully cooked about 10 minutes. You want to get a nice brown crust on the chicken. Avoid burning the chicken if too hot, and if not hot enough, liquid will release from the chicken and it wouldn't brown. Adjust the heat accordingly. Once chicken is cooked and has a nice brown crust, add the mushrooms and red pepper back into the skillet. Sauté for another 2 minutes.
- Serve the chicken with rice. Garnish with green onions.
Nutrition
Whisk together in a small bowl the marinade and pour over the cut chicken breasts. Stir the chicken to coat the marinade evenly. Allow to rest in the refrigerator for a minimum of 30 minutes or up to 6 hours.
Fry chicken until fully cooked and long enough to create a crusty surface. The honey in the marinade will allow this to happen but avoid cooking too long, as it will burn the chicken. Transfer the mushrooms and peppers back into the skillet or fry pan.
This glazed chicken stir-fry with basmati rice can’t looks so delicious and tender. Garnish with green onions and enjoy!
