Good Food Friday- Chicken with Ginger.

I don't know about you but, I love ginger. this recipe is from Martha Stewart but I put some of my own modifications to it. This is a little twist on the classic stir-fry.

Chicken with Ginger

1 -3 inch piece of fresh ginger, peeled and finely chopped.
2 Tbsp. oil (I like sesame)
1.5 lbs. boneless, skinless chicken br*asts.
1 large onion, thinly sliced
1 or 2 bell peppers (any color) thinly sliced

2 garlic cloves, minced

1/4 C. tamari or soy sauce

2 Tbsp. white or cider vinegar

2 Tbsp. honey

1. Soak ginger in cold water for ten minutes, drain.

2. Heat oil in skillet on high heat; brown chicken for 6-8 minutes. set aside in a separate bowl.

3. In the same skillet over medium heat; cook your ginger, onion, garlic and peppers about 8-10 minutes but, you don't want the peppers too mushy.

4. Mix soy or tamari, vinegar, and honey together in a small dish. Add to veggie mixture in skillet. Cook over high heat until thickened. Add chicken; stir to heat through. Remove from heat.

*I typically serve this over brown rice but, in the picture I used Jasmine rice which is really yummy. I've also used chinese rice noodles as well. Whatever you want is great!

*1 more tip...if you don't want to use fresh ginger, you can use powdered ginger but, mix it in with the soy sauce mixture. About 1 tsp. should do. You can adjust it to your liking but, I really enjoy the fresh ginger.