This version was an easy choice because most of these ingredients are ones that I always have on hand - ginger is kept in the freezer wrapped in foil, scallions are chopped and bagged and kept in the freezer, and limes and cilantro are standby ingredients in our fridge. Mirin, however, is something I don't keep on hand since I have trouble finding it. I substituted some dry sherry cooking wine in place of the mirin and it worked well. We loved this dish for the depth of flavor and how quickly it came together.
Spiced Chicken Stir-fry with Ginger, Cilantro, and LimeSource: Slightly adapted from Mary Ellen's Cooking Creations
Yield: Serves 2
- 2 chicken breasts, sliced into 2-bite pieces
- Spices: 1 tbsp ground cumin, 1 tbsp dried red pepper flakes, 1 tsp ground black pepper, 1/2 tsp sea salt, 1 tsp chili powder, 1/4 tsp cayenne pepper
- Juice of 1/2 of a lime
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp freshly grated ginger
- 1 tbsp soy sauce
- 1 tsp mirin
- 1/2 cup chicken broth
- small head of broccoli, chopped into bite-sized pieces
- 2 scallions, chopped
- Handful of cilantro, roughly chopped
- cooked brown rice, for serving
- Toss chicken with the spices and half of the lime juice.
- Heat olive oil in a large saute pan or wok over high heat.
- Add the chicken and stir fry until almost cooked through.
- Lower the heat to medium high and add the garlic and ginger; saute 1 minute.
- Add broccoli, soy sauce, mirin, chicken broth, and the rest of the lime juice. Bring to a low simmer, cooking until the broccoli is crisp-tender.
- Remove from heat and stir in the scallions and cilantro. Serve over brown rice.