GINGER CHICKEN STIR FRY

I am a huge fan of the one dish wonder. On weeknights I want speedy, warm meals of rice with a single dish that has both protein and veg in it. Ginger chicken is a popular staple around here, with different variations and different tweaks in each household. Here is my favourite by far, as it takes the least amount of time to cook but doesn’t seem to sacrifice taste.

This recipe serves 2.

Here’s what you need:
400 gms of boneless chicken, diced or roughly minced
2 inches ginger, peeled and sliced
½ tsp. turmeric powder
2 tbsp. oyster sauce
1 tbsp. light soy sauce
Black pepper to preference
2 cloves garlic, sliced
1 red chili, sliced (for more heat, add some sliced bird’s eye chilies)
Some long beans, sliced (options: broccoli, capsicum)

Here’s what you do:

1. Marinate the chicken with the ginger, turmeric powder, oyster sauce, soy sauce, and black pepper for 20 mins (the longer, the better).
2. Heat tbsp. oil. Add the chicken with the marinade. Cook on high heat.
3. After 7-10 mins (or when the chicken looks almost done), add the sliced garlic and chilies.
4. After 3 mins, add your veg of choice. Stir fry until the veg looks done. (if you feel like getting an extra health kick, you can add a tspn. of flax seeds here)
5. At this point, if you like some extra sauce, add a splash of water.
6. Remove from heat. Eat immediately with steaming rice.