Ginger Chicken Stir-Fry
A flavorful stir-fry recipe that uses expired but still safe ginger paste to reduce food waste.
Ingredients
- 2 chicken breasts, thinly sliced
- 2 tablespoons expired ginger paste
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/4 cup water
- Salt and pepper, to taste
- Cooking oil
Instructions
In a small bowl, mix together the expired ginger paste, minced garlic, soy sauce, sesame oil, cornstarch, and water. Set aside.
Heat some cooking oil in a large skillet or wok over medium-high heat.
Add the chicken slices and stir-fry until cooked through, about 5-6 minutes. Season with salt and pepper.
Remove the chicken from the skillet and set aside.
In the same skillet, add a bit more oil if needed and stir-fry the bell pepper and broccoli for 3-4 minutes, or until slightly tender.
Return the cooked chicken to the skillet and pour in the ginger sauce mixture.
Cook for an additional 2-3 minutes, stirring constantly, until the sauce thickens and coats the ingredients.
Serve the ginger chicken stir-fry over steamed rice or noodles.
Enjoy!