Sprialized Carrot and Ginger Chicken Stir Fry
I saved my favorite recipe, from this spiralized series for last(supported by a huge Kings Food Market haul). I think I love it so much because it’s the most practical of the bunch. It involves everyday ingredients and it’s a 30 minute weeknight meal. The stir fry is also incredibly healthy because it’s overloaded with veggies. There are no carbs in this dish but they are not missed. The carrot noodles do the trick to curb your starch cravings. The sauce the dish is tossed in is smoky and sweet. Ok, now I’m salivating just writing about it.
I did add one ingredient that you won’t be able to locate in your grocer. There is a local gourmet store, Season’s, that I will be sharing with you next week. Well, I splurged on a Thai ginger salt blend from them and I sprinkled that into my stir fry. I encourage all the locals to get their hands on some of this stuff! But, for those of you who can’t I have adapted the recipe for you. You’ll still get the ginger flavors shining through which is the effect I wanted.
This recipe is currently on repeat at my house and I’m sure as soon as you try it, it will be at yours as well.
Stir Fry Tips:
- Use a large deep frying pan or a wok
- Use oils that can withstand higher heats – sesame, coconut, avocado, sunflower (to name a few)
…all for the love of the dish
- 4 cups spiralized carrot noodles
- 2 chicken breasts
- 1 onion, sliced
- 1 large red bell pepper, sliced
- 4 scallions, chopped
- 4oz sliced mushrooms
- 2 garlic cloved, minced
- 1 thumb of fresh ginger, minced
- ½ cup hoisin sauce
- ¼ cup tamari (or soy sauce)
- 2 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp ground ginger
- ½ tsp pepper
- Sesame seeds for topping (optional)
- Pat the chicken breast dry with a paper towel. Cut into small 1 inch, diced pieces. Toss with ¼ tsp each of salt, ginger, and pepper. Heat 1 tbsp sesame oil in a large saute pan or wok. Add the chicken and cook through, about 5 minutes.
- Remove from the pan. Add 1 tbsp olive oil to the pan. Add sliced onion and the whites chopped portions of the scallions. Cook until opaque, about 3 minutes. Add minced garlic and ginger. Add sliced bell pepper, carrot noodles, and mushrooms. Cook for 4-5 minutes until tender. Season with ¼ tsp each of salt and pepper.
- Meanwhile mix together Tamari, rice wine vinegar, 1 tbsp sesame oil, and hoisin in a bowl.
- Add the chicken back to the pan and pour in the sauce. Allow pan to simmer for 5 minutes.
- Serve topped with green scallions and sesame seeds (optional)