Lemon & Ginger Chicken Stir Fry

Do you ever have one of those days when, no matter what, the meal you planned to make just won’t come together?  So here is what happened to me: 

·        The meal I had planned to make that day, I ended up making the day before instead.  No big deal, just switch the meals, right?

·        The day before, I accidentally cross contaminated the bread crumbs I needed for that meal and had to throw them out.  Ok, so use something planned for later in the week, right?

·        I forgot to take out the meat for the next day’s recipe

·        I would have needed to start another recipe in the crock pot 6 hours before.

Totally foiled.

So I started looking through the fridge and the pantry to see what I could come up with, and this recipe was born.  Funny side note…just as I was trying to open the wine for the marinade, the father of the little girl I was babysitting came to pick her up.  Nothing like having your babysitter cracking open a bottle of wine to freak you out…oops.

Lemon & Ginger Chicken Stir Fry

An Amy Original

6 tbsp dry red wine

¼ cup onions, diced

1 tbsp fresh ginger, shredded

1 lb boneless skinless chicken breasts, cut in 1-inch cubes

2 celery sticks, diced

2 carrots, cut in coins

2 tbsp olive oil

Zest from 1 lemon (1-2 tbsp)

2 tbsp soy sauce

4 oz mushrooms, sliced

2 ½ cups broccoli florets

Combine the red wine, onions, and ginger in a bowl.  Add the chicken, toss well to coat.  Let marinate in the bowl for 15 minutes.

Meanwhile heat the oil in a frying pan.  Add celery and carrots.  Cook for about 3 minutes. 

Add the chicken and the marinade.  Cook for about 7 minutes, until the chicken is cooked through and the marinade is reduced. 

Stir the soy sauce, lemon zest, broccoli, and mushrooms.  Turn heat to medium-low and cover to let the broccoli steam for 3 minutes.

Serve over brown rice and garnish with lemon slices.

Enjoy!

Amy