Hey friends! I am so excited to tell you about this stir-fry today. Have you seen these stir-fry kits in the store yet? I’ve partnered with Taylor Farms to share them with you and I am hooked on them already. I’m already keeping them on hand for lightning fast lunches and dinners.
You know how I adore a great stir-fry, right? I have countless stir fry and vegetable skillet recipes on the blog. The problem I run into with stir-fry recipes is that when our nights are busy and dinner is late, I rarely have time to slice and chop all the vegetables needed to make them. Enter these stir-fry kits. Ready to use, straight from the package, the only prep involved is adding a protein for my meat-eaters. This whole meal comes together in under 15 minutes.
This recipe as written below, is closer to a warm salad than a traditional stir-fry. However, this recipe is easily adaptable for a more traditional stir-fry and I’ve included directions for that in the Cook’s Note. I’ve made this stir-fry both ways and enjoyed them both.
My kids preferred the more traditional stir-fry. While my preference was for what I consider to be a warm salad, with barely softened vegetables and plenty of crunch. For a salad, I like to thin the sauce with a splash of vinegar to make a more pourable salad dressing to coat everything. This also makes it a bit more tangy which I loved.
While the vegetables are bite-size (and ready to eat) straight out of the package, I liked them chopped a little smaller for a salad. If you’re serving everything fully cooked, vs salad-style and crunchy, leave them as they are.
Garlicky Ginger Chicken Stir Fry {a.k.a. The Easiest Stir-Fry You’ll Ever Make!}
Servings: 2 -3 servings
Ingredients
- 1 bag Taylor Farms Ginger and Garlic Stir Fry Vegetable Mix
- 1 tablespoon water
- 1 tablespoon refined coconut oil or light-flavored olive oil
- 1 - 1 1/2 pounds boneless skinless chicken thighs cut into 1-inch pieces
- 2- inch section of fresh ginger peeled and sliced into thin matchsticks, about 2 tablespoons worth
- 4 cloves garlic minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pouch Asian dressing included in Stir Fry package
- 1-2 teaspoons rice vinegar
Instructions
- Warm a large skillet over medium high heat. Add the vegetables and water. Cover with lid for 30 seconds. Remove lid and stir. The vegetables should be bright green and barely softened. Transfer the vegetables to a platter or bowl and drain the water.
- Add the oil to the skillet over high heat. When the oil is shimmering and hot, but not smoking, add the chicken, ginger, and garlic. Sprinkle with salt and pepper. Toss to combine and spread across the skillet. Let it cook without moving the chicken for 1-2 minutes, then use a spatula to flip the pieces over or stir them around. Cook an additional 1-2 minutes until the chicken is cooked through and mostly white or lightly browned.
- While the chicken is cooking, add the sauce to a small bowl or cup and add the vinegar. Whisk to combine. Remove the chicken from the heat and drizzle with half the sauce. Stir to coat. Scoop the chicken over the top of the vegetables. Drizzle the chicken and vegetables with the remaining dressing. Toss before serving, if desired. Enjoy!
Notes
COOK'S NOTE: To make this recipe in the style of a traditional stir-fry, simply cook the chicken as outlined below, then add the vegetables and saute for 2-3 minutes to soften. Then add the sauce (skip the vinegar) and stir to coat. Cook about a minute longer to coat everything.
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!
For a limited time, Taylor Farms is offering a coupon for Barefeet In The Kitchen readers to use on their purchase of the new stir fry kits. CLICK HERE to redeem yours.
Disclosure: I’ve partnered with Taylor Farms to share these products with you. Thank you for supporting the brands that make Barefeet In The Kitchen possible. As always, all thoughts and opinions are my own. #YourTaylorFarms #StirFryKits @YourTaylorFarms
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