Bits of Sweetness: Ginger lime stir fry

Ginger lime stir fry

I made this the other night and wanted to share the recipe because it was so very good! I ate the leftovers two days in a row. Mmm!

Recipe courtesy of Summer Harms

how to.

1. chop two chicken breasts into cubes and cook in olive oil in a large skillet, adding salt and pepper as you go.

2. while the meat is cooking, cook some whole wheat pasta and set it aside.

3. chop asparagus, cauliflower, carrots, and broccoli (or whatever you like)(I added orange and yellow bell peppers too) and throw them in with the meat. add more s & p. let simmer and soften for a few minutes.

note: I cut up the veggies, then mixed them in with the sauce and let them marinate in the fridge half an hour before adding it to the meat since I was short on time.

4. once the chicken is done and veggies are soft and have nice color, add the cooked pasta. then pour ginger lime sauce over all. mix it up and let it mingle just a minute more. serve hot.

note: leave out the meat and i wouldn't even know it. really.

ginger lime sauce (mm. mmm.)

4 T. soy sauce

2 T. brown sugar or agave nectar (I used quite a bit more as I like my sauce sweeter. Maybe 1/4 c.)

2 T. ginger, fresh or ground

2 large cloves garlic, minced

1 tsp. white vinegar

1 tsp. lime juice (I love taste of lime so I used about 1 TBS)

1/4 tsp. black pepper

pinch red pepper flakes

1 to 2 tsp. cornstarch for desired thickness

2 T. water

I also added 2 TBS honey to it

combine all ingredients in a glass bowl. cover and let sit in the fridge until ready to use. let sit overnight, if you can. will keep in fridge for 2 weeks.

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