This is a great recipe that my family has really enjoyed. The original recipe has you making double of the marinade and chicken and splitting it into to gallon sized freezer bags to freeze for using in this recipe later. It works great and you just need to grab the fresh ingredients when you are ready to make this.
Ginger Chicken Stir-Fry
6 Tbsp. rice wine vinegar
1 tsp. sugar
2 tsp. toasted sesame oil
4 tsp. chopped fresh ginger (or generous 1/4 tsp. ground ginger)
1.5 lbs. skinless, boneless chicken breast, cut into long thin strips
1 Tbsp. peanut or vegetable oil
3/4 lb. green beans, trimmed and cut into 2" pieces
10 oz. fresh mushrooms, sliced
1 bunch scallions, cut into 2" pieces
2-4 Tbsp. soy sauce
6 cups cooked rice
In a large bowl, mix vinegar, sugar, sesame oil, ginger and chicken. Toss to coat. Refrigerate for 1 hour (can be frozen at this point as well).
Heat a large skillet, preferably cast iron, over medium-high heat. Add oil and veggies and stir fry with a spatula until crisp-tender, about 4-6 minutes. Using a slotted spoon, transfer to a bowl, cover and set aside.
Add more oil to the pan if needed and reheat. Use a slotted spoon to add the chicken to the pan, leaving the marinade in the bowl. Stir fry until seared and browned, 4-6 minutes.
Pour soy sauce and reserved marinade over chicken. Stir fry 2 minutes or until sauce is boiling. Return vegetables to skillet and stir-fry 1-2 minutes to reheat. Serve immediately with rice.
