Ginger Stir-Fry
A quick and flavorful stir-fry that incorporates expired ginger root for a zesty kick.
15
Prep Time (min)
15
Cook Time (min)
30
Total Time (min)
3
Servings
Ingredients
- 2 tablespoons vegetable oil
- 1 pound chicken breast, sliced
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 2 tablespoons soy sauce
- 1 tablespoon expired grated ginger root
- 2 cloves garlic, minced
- 1 teaspoon cornstarch, dissolved in 2 tablespoons water
- Cooked rice or noodles, for serving
Difficulty:Medium
Tags:
expired-food-recipefood-waste-reduction
Instructions
1
Heat vegetable oil in a large skillet or wok over high heat.
2
Add the sliced chicken breast and cook until browned and cooked through.
3
Add the bell pepper, broccoli florets, and snap peas to the skillet.
4
In a small bowl, whisk together the soy sauce, expired grated ginger root, minced garlic, and cornstarch mixture.
5
Pour the sauce over the chicken and vegetables in the skillet.
6
Stir-fry for a few minutes until the sauce thickens and coats the ingredients.
7
Serve the stir-fry over cooked rice or noodles.
8
Enjoy while hot!