Quick Garlic Ginger Chicken
Using sliced chicken saves time and ensures that every piece is coated in this flavorful garlic ginger sauce. Serve with rice noodles or rice and a vegetable for a meal that is better than take-out.
3 boneless chicken breasts, sliced thin
1 tablespoon garlic paste
1 tablespoon ginger paste
¼ cup soy sauce
1 teaspoon Sriracha, or more to taste
2 tablespoons peanut oil
Watch this video on the best way to defrost chicken with a Miele Steam Oven.
- Season chicken on both sides with salt and pepper
- In a large saute pan, heat peanut oil over high heat and add chicken. Stir-fry until golden and almost cooked through. Transfer to a large bowl
- In the same pan, add 1 tablespoon each of garlic and ginger turning heat down to medium high. Stir-fry for 30 seconds and add soy sauce. Add chicken back into the pan and toss to coat.
- Add sriracha, if desired and serve with rice noodles or steamed rice
Note: If garlic or ginger paste in a tube is not available, use fresh minced garlic and ginger