Ginger Chicken Stir Fry

When my husband was growing up, he said he dreamt of being a fireman. As he got a little older, he no longer wanted to be a fireman, but took more interest in becoming a chef. To this day, he still holds that interest. Though he never became a professional chef, he definitely creates a "professional dish" when he is cooking. I may be the one who likes baking in our house, but when it comes to preparing and serving a delicious entree, he definitely takes the cake!

He had a hankering for stir fry last night and when Tony makes stir fry, he goes all out. When he is cooking, he doesn't really measure anything so we worked together to "guesstimate" how much of everything he used. I think we got it pretty close. :) There may be a lot of saute pans dirtied here, but it's totally worth the extra work of washing dishes! (Plus, it's all pretty easy to clean up. Not a lot of this sticks to the pans, which makes washing easier, so that's a plus in my book!)

After it was all prepared and we were eating, he remembered that he forgot to add some fresh pineapple chunks to the chicken. That would have been delicious, too! So, if you make this and have pineapple, you may want to add it. :)

    In a large bowl, combine all ingredients for chicken and stir well. 

    Cover and place in fridge to marinate while preparing the vegetables.

                           In a saute pan, heat oil, garlic, and ginger. Add broccoli, bok choy, and pepper. 

Cook until tender, but still brightly colored.

                                                     In a separate saute pan, heat oil, garlic, and ginger. 
                                               Saute peas and onion until tender, but still brightly colored.

In a separate saute pan, heat oil, garlic, and ginger. Cook carrots just until soft.

                                               In a separate saute pan, heat oil, garlic, and ginger.
                                  Begin cooking chicken over medium heat until cooked thoroughly.

Combine all vegetables in one pan. Stir and set aside. Keep warm, but don't overcook.

Watch chicken closely so that it doesn't get too dry.

(If using pineapple, toss with cooked chicken and heat until warm.)

Heat butter in a saute pan and cook mushrooms until tender. 

(May add to vegetables once cooked. Tony despises mushrooms, but I love them, so we just have to cook them separately.)

Once everything is ready, serve with rice.

You can choose to eat separately or toss it all together! :)

Ingredients

To Saute

olive oil

fresh garlic, minced

fresh ginger, grated

butter

Chicken

3 large chicken breasts, cubed

juice of 1/2 lemon

juice from 3 clementines

1 Tbsp. cayenne pepper

1 Tbsp. curry powder

1/4 tsp. crushed red pepper flakes

1 Tbsp. fresh ginger, grated

2 Tbsp. honey

3 cloves fresh garlic, minced

salt & pepper, to taste

Vegetables

1 head broccoli, sectioned

1 head bok choy, chunked

1 green pepper, sliced

8 oz. snow peas

1 large red onion, chunked

1 cup carrots, julienned

1 cup fresh mushrooms, sliced

Rice

white or brown rice, prepared

Directions

In a large bowl, combine all ingredients for chicken and stir well. Cover and place in fridge to marinate while preparing the vegetables.

In a saute pan, heat oil, garlic, and ginger. Add broccoli, bok choy, and pepper. Cook until tender, but still brightly colored.

In a separate saute pan, heat oil, garlic, and ginger. Saute peas and onion until tender, but still brightly colored.

In a separate saute pan, heat oil, garlic, and ginger. Cook carrots just until soft.

In a separate saute pan, heat oil, garlic, and ginger. Begin cooking chicken over medium heat until cooked thoroughly.

Combine all vegetables in one pan. Stir and set aside. Keep warm, but don't overcook.

Heat butter in a saute pan and cook mushrooms until tender. (May add to vegetables once cooked.)

Once everything is ready, serve with rice.