This recipe was one I got from a co-worker, Jamie Kochert, at one of my bridal showers. We’ve made a couple of changes to it because we use a bag of assorted frozen vegetables instead of just peppers.
It has been a part of our regular menu planning ever since. What’s nice about it is I can now prepare the marinade ahead of time, cut up the chicken, and then place it in the freezer for a later time. I usually make a double batch, one for that night and one to stick in the freezer for a later date. I’ll just move the marinated chicken from the freezer to the fridge the night before I want to use it. It saves me a lot of prep time.
- 6 tablespoons soy sauce
- 6 tablespoons ketchup
- 1-1/2 teaspoons ground ginger
- 6 cloves garlic, finely chopped
- 3 boneless, skinless chicken breast halves (about 3/4 lbs) thinly sliced
- 2 tablespoons vegetable oil
- 6 green onions, cut into 1-inch pieces
- 4 cups cooked Chinese noodles, Ramen noodles, or rice
- bag of frozen stir-fry vegetables
1. Mix soy sauce, ketchup, ginger and garlic in a resealable heavy-duty plastic bag or container.
I make a double batch and put one in a freezer bag and one in a container. The one in the container is for that night and the bag I put in the freezer for later use.
2. Add chicken; seal bag and turn to coat with marinade. Let stand at least 15 minutes or longer or overnight.
The chicken in the bag is whole because the chicken was frozen and I was just freezing it again. The chicken in the container, I let thaw out and then cut it up before I put it in the marinade so it is less messy when cutting up and can soak up more of the flavor. I usually let it marinate over night or most of the day to get the chicken packed with flavor.
3. Heat 1 tablespoon of the oil in a 10-inch skillet or wok over medium-high heat.
4. Add onions and stir fry vegetables; stir-fry until crisp-tender. Remove from skillet.
5. Heat remaining 1 tablespoon oil in skillet.
6. Add chicken; stir-fry 4-5 minutes or until no longer pink in center.
7. Stir in vegetable mixture.
8. Serve with noodles.