Easy Chicken Stir-Fry

Recipe modified. Original recipe by Canadian Living.

I have a few different go to stir-fry recipes because I find when you have a bunch of vegetables that you don't know what to do with, it's always the easiest thing. Like usual, I didn't follow the recipe exactly. The original recipe called for carrots, a green pepper, mushrooms and bean sprouts. I just used what I had on hand. That's the wonderful thing about stir-fry's!

Here is a handy tip. If you're like me and you never end up using all the ginger you buy, here's a great way to keep it longer and always have some on hand when you're in a bind. Peel the ginger and wrap it tightly in plastic wrap. Keep it in the freezer and when you need some, simply remove the plastic wrap and grate off (from frozen) the amount you need. This has come in very handy and I'm no longer throwing out dried out ginger!

What you'll need

4 skinless, boneless chicken thighs 

2 tbsp vegetable oil

1 tsp minced fresh ginger

3 cloves garlic, minced

1/2 a red pepper, seeded and chopped into bite size pieces

1/2 a yellow pepper, seeded and chopped into bite size pieces

15 sprigs of asparagus, ends removed and chopped into thirds

1/4 tsp pepper

2 green onions, thinly sliced

1 tsp toasted sesame seeds

Sauce:

1/2 cup chicken broth

2 tbsp soy sauce

1 tbsp rice wine vinegar

2 tsp corn starch

2 tsp sesame oil

1/4 tsp hot pepper sauce

How to

1.  Trim any excess fat from the chicken and cut into bite size pieces. In a wok or large skillet, heat half the oil over high heat; stir-fry the chicken until no longer pink inside. Transfer to plate.

2.  Add remaining oil to wok; stir-fry ginger and garlic for 1 minute. Add the red and yellow peppers, asparagus and pepper; stir-fry for 1 minute. Add 1/4 cup water; cover and steam until vegetables are tender-crisp, about 4 minutes. 

3.  Meanwhile, to make the sauce, whisk together chicken broth, soy sauce, vinegar, cornstarch, sesame oil and hot pepper sauce; pour into centre of wok and boil, stirring until thickened, about 2 minutes. 

4.  Return chicken to pan; stir-fry until sauce is thickened and glossy. Sprinkle with green onions and sesame seeds and serve with rice or quinoa.