I am a bit late with my Chinese New Year post, as the Chinese Lunar year began on Jan. 31, 2014. The San Francisco Chinese New Year Parade (one of the top ten parades ever) was held on February 15. To my way of thinking, this is a celebration that should go on this whole month!
To get myself in the right frame of mind, I plan on making this Chinese Chicken Stir Fry. The recipe calls for our Garlic Infused Olive Oil, one of our best sellers. The Honey Ginger Balsamic is also called for, and is on sale for 10% off all this month. If you don’t have some on hand, come by the shop at 488 Main Street, Murphys, CA, or give us a call at (209) 728-8853.
2 T. Marisolio Garlic Infused Olive Oil
2 cloves garlic, minced
1 tsp. fresh ginger, grated (or more to taste)
1 bunch green onions, chopped
1 tsp. salt
1 lb. boneless chicken breast, cut into strips
1 onion, sliced
1 cup Napa cabbage, sliced thin
1 red pepper, chopped fine
1 cup snow peas
1 cup chicken broth
2 T. soy sauce
1 T. Marisolio Honey Ginger Balsamic
1 T. sugar (or less to taste)
2 T. cornstarch
- Heat Garlic Infused Oil in a wok or large skillet. When oil gets hot, quickly stir in 2 cloves minced garlic, grated ginger root, green onions and salt. Stir fry until onion becomes translucent, about 2 minutes. Add chicken and stir until opaque, about 3 minutes. Add sweet onions, cabbage, bell pepper, peas and 1/2 cup of the broth/water and cover.
- In a small bowl, mix the remaining 1/2 cup broth/water, soy sauce, Honey Ginger Balsamic, sugar and cornstarch. Add sauce mixture to wok/skillet and stir until chicken and vegetables are coated with the thickened sauce. Serve immediately, over hot rice if desired.