Life can be down right busy sometimes. I know I haven't entered the phase of life when I will be driving a bunch of kids to all their different activities all afternoon–but making dinner can still be a challenge. Most days I feel like as soon as I even conjure the idea of making dinner Lily enters break down mode– my mom calls it "the witching hour" and it makes me feel better to know that even my amazing mom struggled with the same problems when her children were young.
I refuse to give in and eat peanut butter sandwiches for dinner every night so I come up with some quick standard dishes for those evenings when life just happens. Here at our home we eat quite a few stir-fry dishes. They are quick and typically have quite a high vegetable content. This ginger chicken recipe is one of my easy standards that can be thrown together in no time with the help of some prep work done ahead of time. I should probably mention that this dish is quite yummy as well. Dinners that aren't yummy don't make it onto my dinner standards list.
A trick that will save you both time and money is to prepare your meats in big batches and then freeze them in ziplocks or food saver bags. I buy my chicken breasts in big batches and go ahead and slice and filet them and package them into quantities that we need for our family dinners. For stir-fry I slice the chicken fairly thin (1/8 inch or less) and package it into portions that I need for a batch of stir-fry. It keeps the mess under control, the prep time down and lets me package my meat into portions that we need so we don't waste food.
Ginger Chicken with Vegetables-
1 lb chicken, sliced thin
1 cup carrots, sliced thing
2 heads broccoli, cut into bite sized pieces
2 inch piece ginger, peeled and sliced into small match sticks
1/2 cup soy sauce, check your label if you are making this gluten free
2 cups chicken broth
2 Tbsp minced garlic
1 Tbsp corn starch
1 cup water
2 Tbsp olive oil
In a large wok or frying pan heat the oil over medium high heat. Add the chicken to the pan and cook, stirring well until chicken is cooked thoroughly. Drain off the drippings from the pan and add the carrots and 1/2 cup water. Cover and cook for 5 minutes.
Meanwhile, in a medium bowl combine soy sauce, chicken broth, garlic and corn starch. Mix well. Add in the broccoli and if no more water remains in the pan with the carrots add the additional 1/2 cup water and cover for 1 minute. Add the soy sauce mixture into the wok and cook for an additional 3 minutes or until the broccoli is to your desired tenderness and the sauce is thick. Serve over jasmine rice.