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.
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.