Garlic Chicken Stir Fry

The biggest thing I learned from my last weight loss attempt was that small changes are more likely to become permanent changes than huge life-altering ones:

Parking further from the door when we're out.

Drinking water most of the time.

Walking to Grandma's house instead of driving.

Small changes.

I've recently been trying to increase our vegetable intake.

Instead of tossing all of our pasta and potatoes in favor of meat and eggs - cause that would last all of three days - we have adjusted our existing recipes (like we did with balsamic chicken with mushrooms and cabbage).

Joe and I like stir fry: General Tso's stir fry, faux stir fry, and quick and easy stir fry to name a few. Grace liked it too, before she became ridiculously picky.

I found this stir fry recipe on Mizkan's recipe search and adjusted it for our tastes.

Most of the recipes we've tried that include Nakano Rice Vinegar are tart and tangy. I like that flavor, and I was expecting it in this recipe, too.

It wasn't there.

The sauce in this stir fry is light and sweet and delicious, but not tangy at all.

Try it. You'll like it, too.

Garlic Chicken Stir Fry

5 from 1 vote

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Course Gluten-free, Main Course, Main Dish

Cuisine Chinese

Ingredients

  

• 1 pound boneless skinless chicken breasts cut into bite-sized pieces
• 6 cloves garlic pressed
• 1 tablespoon ground ginger
• ¼ cup rice vinegar Red Pepper flavor, divided
• 1 tablespoon plus 1 teaspoon low sodium soy sauce divided
• ½ cup low sodium chicken broth
• 4 teaspoons cornstarch mixed with 2 tablespoons water
• 3 tablespoons olive oil
• 1 medium onion cut into ½-inch wedges
• 1 pound broccoli or other vegetables, cut into bite-sized pieces

Instructions

 

• In a medium bowl, toss the chicken, garlic, ginger, 2 teaspoons of rice vinegar, and 1 teaspoon soy sauce. Add salt and pepper as desired. Let stand 10-20 minutes.
• In a small bowl, whisk together the chicken broth, cornstarch and water mixture, remaining rice vinegar, and remaining soy sauce. Set aside.
• Heat oil in a large skillet over medium-high heat. Add the chicken mixture and sauté for 6 minutes, stirring 2-3 times.
• Add onion. Stir-fry for one minute. (To stir-fry means that you stir or toss the food constantly while cooking over high heat.)
• Add the chicken broth mixture and bring the sauce to a boil.
• Add the broccoli. Stir-fry until broccoli is crisp-tender and the sauce is translucent.

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I am working with Mizkan as a Blogger Advocate. Mizkan compensated me to use and write about Nakano Rice Vinegar.