Lemon Ginger Chicken Stir-fry
A stir-fry is one of my favorite things to make. You can get really creative with it by using any type of meat (or no meat at all), any type of vegetables, and any marinade/sauce you want. Cook it in a skillet at a super high heat, and boom, you have yourself a delicious stir-fry. Quick and easy.
For this recipe, I kept it pretty simple with chicken, green beans, carrots, and mushrooms. I love anything and everything that is Asian food, so I did a little sesame/ginger/’soy’/lemon marinade on the chicken. It was ah-mazing. It would be best to marinate the chicken for 24 hours, but about 2 hours would be okay too. Which is basically what happened here, because really, who thinks about marinating chicken an entire day ahead of time? Not this girl. Forgetful and impatient, my two best qualities.
- 2 large boneless, skinless chicken breasts, sliced into bite sized pieces
- 4 carrots, chopped
- 2 cups green beans, trimmed
- 1 lb. mushrooms, sliced
- 2 cloves garlic, finely chopped
- 3 tbsp liquid aminos (used in place of soy sauce, which is not GF)
- 1 tbsp sesame oil
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh ginger root, finely chopped
- 1 tsp salt
- 1/2 tsp black pepper
- Juice of 1 lemon
- In a small bowl, whisk together sesame oil, olive oil, liquid aminos, garlic, ginger, lemon juice, salt and pepper for marinade. Put chicken into large plastic bag and pour the marinade over the chicken. Seal up the bag and let the chicken marinate for at least two hours, up to 24 hours.
- When chicken is done marinating, heat a large skillet to medium-high heat. Once the pan is very hot, add the chicken and cook, stirring occasionally, for 3-4 minutes. Reserve the extra marinade that is still in the chicken bag.
- When chicken is brown on the outside, add the green beans, carrots, and mushrooms. Also pour the rest of the marinade sauce over the mixture to keep it moist. Cook, stirring occasionally, for another 3-4 minutes.
- You can eat the mixture as is, or serve it over rice. Enjoy!