So, after making my Best Slow Roasted Chicken Ever recipe I had some leftovers and decided to make this delicious stir-fry, inspired by a post from Food and Wine magazine. The sauce is pretty much straight from the F&W recipe for Ginger-Sesame Chicken, I saw no reason to try to improve on this, and it was perfect, but I did tweak a few things on the way through the rest of the recipe (meaning I added LOTS of garlic!). The only prep is chopping everything up, and stirring up the sauce. About 15 minutes to stir fry (including heating up the oil) and you have a delicious meal on the table. The best part is that you can use whatever you have on hand and use up lots of leftover anything. I had leftover chicken and mushrooms, and combined those with a few fresh ingredients to create this amazing gingery-garlicky stir fry which I paired with some plain white rice cooked in the rice cooker. Pretty much any vegetable would work with this, carrots, broccoli, zucchini...check the crisper drawer and throw it in! This served 2 with a healthy amount leftover for lunch tomorrow!
1/2 Cup Chicken Broth
3 Tbsp Soy Sauce
1 Tbsp Sherry or Mirin (Sweet Cooking Rice Wine)
1 Tbsp Sugar
1 Tbsp Cornstarch dissolved in 2 Tbsp Water
1 Tsp Rice Vinegar
1/2 Tsp Sesame Oil
Stir Fry Ingredients:
1 to 2 cups Sliced Mushrooms
1 to 2 cups diced Chicken (I used leftover cooked, but you can use fresh, just stir fry it a little longer)
Salt & Pepper to taste
2 heads Baby Bok Choy
Sprinkle of Crushed Red Pepper Flakes
1/4 of a whole Red Onion, in large dice
4 to 5 Garlic Cloves, minced
A 2 inch knob of fresh Ginger, grated
More Red Pepper Flakes
Canola or Vegetable Oil
Put 1 Cup uncooked White Rice in rice cooker along with about 1 and 1/2 cups water and set rice cooker for white rice. If you don't have a rice cooker, then start your rice now, the same way you would normally make it.
Whisk all sauce ingredients together and set aside.
When the rice has about 15 minutes left to go, heat 2 Tbsp Canola Oil in a large skillet on medium-high heat until shimmering. Add mushrooms and cook, stirring frequently for about 4 minutes. Remove to a large plate.
Add another 2 Tbsp of Oil to the skillet and add the chicken. Season liberally with salt and pepper and stir frequently for about 2 minutes for leftover, or 4 to 5 minutes for raw (until slightly browned). Set aside with the mushrooms.
Add another Tbsp of Oil to the skillet and add the Bok Choy along with a light sprinkling of the Crushed Red Pepper Flakes. Cook, stirring frequently for about 2 minutes, until just cooked but still bright green.
1 more Tbsp of Oil in the skillet, and add your minced Garlic and grated Ginger. Cook, stirring frequently for 1 to 2 minutes, then add the Chicken-Mushroom-Bok Choy mixture back in the skillet and stir together.
Whisk the sauce again to mix and add to the skillet. Cook until boiling and boil for 1 to 2 minutes. If you like a thicker sauce, mix in a little more cornstarch dissolved in cold water at the end to desired consistency.
Serve the Ginger-Garlic Chicken over the white rice, and enjoy!