Recipe of the Month
Garlic Chicken Stir Fry
2 pounds boneless chicken breast, thinly sliced against the grain
1 1/2 pounds green beans, blossom ends removed and diagonally cut in
4 tablespoons canola or peanut oil
4 1/2 tablespoons soy sauce or tamari
1 1/2 tablespoons sherry
2 garlic cloves, pressed or smashed
1 tablespoon minced or pressed fresh ginger
4 tablespoons soy sauce or tamari
2 tablespoons sherry
4 large cloves garlic, peeled and thinly sliced
1 tablespoon fresh ginger, peeled and sliced into slim matchsticks
4 tablespoons brown sugar
2 tablespoons cornstarch
2 tablespoons apple cider vinegar
Place the sliced chicken in a bowl or zip-lock bag. Combine marinade
ingredients in a small bowl and mix to combine. Add the marinade to
the chicken and massage it into the chicken until totally distributed.
Set the chicken aside until the sauce is completed or store in the
refrigerator for up to 24 hours.
Prepare the stir fry sauce by combining the ingredients and whisking
them together until the sugar has dissolved. Set aside or refrigerate
for up to 24 hours.
Heat two tablespoons of oil in a large skillet or wok until shimmering.
Add the green beans and frequently toss them around for 5 to 10
minutes. If the green beans do not cook to you liking, add 1/4 cup
water to the pan, cover, and allow them to steam until crisp to the
bite. Remove the beans from the pan.
Add two more tablespoons of oil to your pan. Heat until shimmering.
Add the chicken and toss until the chicken pieces have separated.
Continue to stir and toss until the chicken is just cooked through.
Stir the marinade until all of the ingredients have combined. Pour
it into the chicken and toss until all of the pieces are coated with
Add the previously cooked green beans and toss until the beans are
warmed through. Serve with traditional sticky rice or brown rice