Friday, February 25, 2011

Ginger Lime Stir Fry

My cousin Jandee posted the link to this recipe on her blog as part of a menu post. As soon as I saw it I knew it had to go on our list. Let me tell you, I looked forward to this meal all week. It did not disappoint! Actually, I loved it so much that I called 3 different people in between bites just to tell them how delicious it was. (yes, I may be that lame.) This will be added to our "regulars" list. Which is huge because we try so many new recipes most, regardless of how delicious, never make it to the "regulars" list. But this one will.

This image is from here. Sorry, I'm just not a food photographer...

My favorite quote about this dinner came from my 4 year old son Cooper. When I sat the bowl down in front of him he said "Oh wow! Yum yummy!" Then after his first bite, "Mom, I love the spices on these noodles. And I love the broccoli. And I love the carrots. And I love the chicken. I love this because it has everything I love." and then a little later on he guestured to the bowl and said "Are we going to keep this?" I said yes, to which he responded "Oh good, because I want to eat this again and again." And there you have it.
I made a couple adjustments from the original recipe found here... my cooking process was just a little different.

This recipe serves our family of 5:

  • 1 1/2 chicken breasts sliced on the diagonal as thin as possible
  • 2 cups of chopped broccoli florets
  • 1 cup sliced asparagus
  • 1/2 cup carrots (cut in matchsticks)
  • Salt and pepper to taste
  • 2 Tbs oil
  • 1/2 of a 16oz box of thin spaghetti
  • ginger lime sauce:
    4 T. soy sauce
    2 T. brown sugar
    1 T. ginger, I used fresh
    2 large cloves garlic, minced
    1 tsp. white vinegar
    1 tsp. lime juice
    1/4 tsp. black pepper
    pinch red pepper flakes
    1 to 2 tsp. cornstarch for desired thickness
    2 T. water


    combine all ingredients in a glass bowl. cover and let sit in the fridge until ready to use. let sit overnight, if you can. will keep in fridge for 2 weeks.


Special Note: This recipe comes together rather fast, so it is best to prep all your chicken and vegetables before you begin cooking
. Also, you can really use whatever veggies tickle your fancy. We found the asparagus, broccoli, and carrots combination to be absolutely PERFECT. But my family loves, loves broccoli and asparagus.
  1. In a large skillet, heat your oil over medium-high heat. Also, start cooking your spaghetti. (When your pasta is done, drain it and set it aside)
  2. Salt and pepper your chicken and then stir-fry in your hot oil. This won't take very long. Remove from heat as soon as the chicken is fully cooked.
  3. Add your chopped vegetables to the same pan your chicken was in. Salt these for best flavor. Stir them around and saute until they change color. Your broccoli and asparagus will turn bright green. They won't be fully soft, more of a crisp tender. For us this took about 5-6 minutes.
  4. While your veggies cook, put together your ginger lime sauce if you haven't already.
  5. When your veggies are done add the pasta, chicken, and sauce to the pan. Stir well to coat and cook for just another minute or so. Then dig in... and show a little more restraint than I did.

3 comments:

Greg and Gwen said...

So, I told greg I was trying a new recipe from Brittany..when he saw me cutting up the veggies for it, he mumbled under his breath, "dang Brittany" (he hates most veggies!) The verdict: He apoligizes for jumping to conclusions and says it's the best stir fry he's ever had! Also, I added pineapple and mushrooms to mine and it reminded me of my MOST FAVORITE mongolian bbq! YUM YUM!

Brigitte said...

We also tried this recipe last night and it was huge hit. And restraint, well there wasnt any. Very yummy!

Ben and Robbie and family said...

I tried this the very night you posted it- we loved it!!! Also...very much enjoyed the world's best blueberry muffins this morning. Thanks for the fabulous recipes- and I've been enjoying your meal plans as well.

Thanks Brittany!