Ginger Chicken Stir Fry Recipe
I don’t make a lot of Asian-inspired dishes, but when I do they usually involve cashews, ginger and rice wine vinegar. And it’s often some variation of a stir fry.
I’m just creative that way.
Honestly, I make the same varied chicken or beef stir fry recipe so often because it’s so darn easy to make. I can get away with using less meat, which is frugal, and lots of veggies, which is healthy. And since rice is a grain that everyone in my family can eat without digestive discomfort, my stir-fry recipes are filling and last longer. (If your family doesn’t eat grains, you can omit the rice. This stir fry is great with or without rice.)
I keep bags of frozen stir fry veggies in my freezer at all times for a quick, healthy weeknight meal. I usually can’t find organic frozen stir fry veggies, but I don’t sweat it. I like stir fry veggie combos that have red pepper, broccoli, and snap peas. Baby corn is a fun addition for the kids. Any other veggies in the mix is a bonus.
What I don’t do is spend a lot of time chopping fresh veggies for my stir fry recipes. That defeats the purpose of using stir fry as a busy weeknight recipe.
When I decided to whip up this “what’s in the freezer that I can use?” dish, I found myself all out of rice wine vinegar, so I used red wine vinegar instead. It was still very tasty!
I almost always throw a handful of cashews into my stir fry recipes for a little extra protein and that nutty flavor that I love in Asian dishes.
Check out my recipe for Ginger Chicken Stir Fry, but, as always, remember that I’m a pinch-of-this-dash-of-that cook, so if you think the recipe needs more or less of something don’t be afraid to try it.
This recipe is meant to get dinner on the table quickly on a weeknight, so don’t fuss over it too much.