Garlic-Chicken Ginger Stir Fry
6 large garlic cloves, minced
3 tablespoons minced ginger
3 tablespoons plus 2 teaspoons NAKANO Seasoned Rice Vinegar—Original or Red Pepper, divided
1 tablespoon plus 1 teaspoon soy sauce, divided
1/2 cup reduced sodium chicken broth
4 teaspoons cornstarch mixed with 2 tablespoons water
3 tablespoons vegetable oil
1 medium red onion, cut into 1/2-inch wedges
1 pound broccoli crowns, cut into small florets
In a medium bowl, toss together the chicken, garlic, ginger, 2 teaspoons seasoned rice vinegar, and 1 teaspoon soy sauce; season with salt and pepper, as desired. Let stand 10 minutes.
In a small bowl, mix the broth, cornstarch (mixed with water), remaining 3 tablespoons vinegar, and remaining tablespoon soy sauce; set aside.
Heat a large wok or skillet over high heat; swirl the oil around the sides and bottom of wok. Sauté the chicken in the oil for 6 minutes, stirring 2 or 3 times. Add the onion; stir-fry 1 minute.
Stir in the vinegar mixture; bring to a boil. Add the broccoli; stir-fry until the broccoli is tender-crisp and the sauce is translucent, about 3 minutes. Adjust the soy sauce and pepper to taste.
Makes 4 servings
Variations: Add one or more of the following: two cups of torn basil leaves; a cup of cilantro leaves; a couple handfuls of cashews; a slivered red bell pepper; sesame oil; or a tablespoon of Thai fish sauce or Chinese oyster sauce (reduce the soy sauce if you add fish or oyster sauce). For a spicy dish, season the chicken with 1/2 teaspoon freshly ground black pepper or add a couple of slivered jalapeños with the onion.
Nakano provided me with a $50 and a free bottle of seasoned vinegar for this campaign. They also want to award one lucky Last Bite reader with a prize package to enjoy!
The prize package will consist of One Bottle of Nakano product, a $25 Gift Card, and a recipe/coupon booklet!
To register to win the NAKANO Prize Package simply post a link in the comment section to your favorite NAKANO recipe found here http://bit.ly/dlCwV2.