Recipe by EdithAnn
I have had trouble finding a stir-fry recipe that included a good ginger sauce that wasn't too starchy from all the cornstarch. I modified a Tangerine Beef recipe from Better Homes and Gardens' "Easy Stir-Fry Recipes" book. When making stir-fry, it's best to use a wok-- I use a flat-bottomed, non-stick wok. When cooking the carrots and the chicken in the first few steps, don't overcook them! You'll be cooking them again later when you've got the sauce nice and bubbly in the final step. I prefer to serve this dish with fluffy white Japonica rice and a spicy green veggie.
- 2 tablespoons canola oil
- 1 medium garlic clove, minced
- 1 Thai red chili pepper, whole dried
- 2 medium carrots
- 1 lb chicken breast
- 2 tablespoons fresh lemon juice
- 2 -3 tablespoons water
- 1 tablespoon soy sauce
- 2 tablespoons light brown sugar
- 1⁄2 teaspoon ginger powder
- 1⁄2 teaspoon balsamic vinegar
- 1⁄2 teaspoon cornstarch
- 1 teaspoon lemon juice
Directions See How It's Made
- Mince the garlic and set aside with the whole red Thai chili (chili is optional). Julienne carrots and set aside.
- Slightly freeze chicken breast. Cut into 1-inch strips lengthwise, then cut on the bias (cut across the long strips with your knife at a 45-degree angle). You want to make sure you cut the chicken this way to eliminate toughness. Divide chunks into two groups and set aside.
- To make your sauce: combine the lemon juice, water, soy sauce, light brown sugar, ginger powder, balsamic vinegar, and cornstarch in a small bowl. Stir well and set aside.
- Preheat the wok to high heat. Add the canola oil and stir-fry the garlic and Thai chili for 30 seconds. If the garlic starts to brown, turn down the heat. Remove the Thai chili from the wok.
- Add the carrots to the wok. Stir-fry until the carrot becomes just barely tender, or about three minutes. Put on a plate and set aside.
- Add half the chicken to the wok, adding more canola oil if necessary. Stir-fry until the last of the pink just disappears, or about three minutes. Put on a plate with the carrots and set aside.
- Add the second half of the chicken to the wok, adding more canola oil if necessary. Stir-fry until the last of the pink just disappears, or about three minutes. Put on the plate with the chicken and carrots and set aside.
- Put all of the chicken and carrots back into the wok. Stir for about 30 seconds, then push to the sides of the wok. Stir your sauce once more, then add to the center of the wok. Cook the sauce until it is bubbly and syrupy (thickened).
- Push the chicken and carrots back into the center of the wok and toss with the sauce for at least 30 seconds. Drizzle the last teaspoon of lemon juice over the dish and serve hot.