Lemon Ginger Chicken Stir Fry

This delicious and fresh-tasting lemon ginger stir fry is a perfect quick and easy dinner your kids will devour. It’s just the perfect dish for a busy day. The lemon ginger depth of flavor really brightens this dish! Serve with rice or pasta.

Ingredients

Stir Fry Sauce

1 tablespoon Gefen Olive Oil
1/4 cup Glicks Soy Sauce (use a wheat-free version for gluten-free)
2 and 1/2 tablespoons honey
2 tablespoons lemon juice
4 bags Wissotzky Nana Mint with Ginger and Citrus tea, steeped in 1/4 cup boiling water
salt, to taste
pepper, to taste

Chicken Stir Fry

1 pound chicken cutlets, cut into 1-inch pieces
1/4 cup cornstarch
1 red onion, cut into thin wedges
1 yellow squash, cut into thick half-moons
1 green zucchini, cut into thick half-moons
1 red pepper, thinly sliced
2 tablespoons Gefen Olive Oil, divided
3 cloves garlic, finely chopped or 3 cubes Gefen Frozen Garlic

Lemon Ginger Chicken Stir Fry

Name: Lemon Ginger Chicken Stir Fry
Cook time: 30 min
Total time: 30 min
Yield: 2-3
Ingredients: 1 tablespoon Gefen Olive Oil; 1/4 cup Glicks Soy Sauce (use a wheat-free version for gluten-free); 2 and 1/2 tablespoons honey; 2 tablespoons lemon juice; 4 bags Wissotzky Nana Mint with Ginger and Citrus tea, steeped in 1/4 cup boiling water; salt, to taste; pepper, to taste; 1 pound chicken cutlets, cut into 1-inch pieces; 1/4 cup cornstarch; 1 red onion, cut into thin wedges; 1 yellow squash, cut into thick half-moons; 1 green zucchini, cut into thick half-moons; 1 red pepper, thinly sliced; 2 tablespoons Gefen Olive Oil, divided; 3 cloves garlic, finely chopped or 3 cubes Gefen Frozen Garlic

Leah Klein

Kosher.com Exclusive

Recipe Description:

Ingredients

Stir Fry Sauce

1 tablespoon Gefen Olive Oil
1/4 cup Glicks Soy Sauce (use a wheat-free version for gluten-free)
2 and 1/2 tablespoons honey
2 tablespoons lemon juice
4 bags Wissotzky Nana Mint with Ginger and Citrus tea, steeped in 1/4 cup boiling water
salt, to taste
pepper, to taste

Chicken Stir Fry

1 pound chicken cutlets, cut into 1-inch pieces
1/4 cup cornstarch
1 red onion, cut into thin wedges
1 yellow squash, cut into thick half-moons
1 green zucchini, cut into thick half-moons
1 red pepper, thinly sliced
2 tablespoons Gefen Olive Oil, divided
3 cloves garlic, finely chopped or 3 cubes Gefen Frozen Garlic

Directions

Step 1

Whisk together all the ingredients for the sauce. Set aside.
Toss the chicken with the cornstarch and set aside.
Heat a large sauté pan over medium heat. Add one tablespoon of oil. Add the onions, peppers, yellow squash, and zucchini, stirring often until the vegetables start to blister, about five to eight minutes. Remove from pan and set aside.
Add the remaining tablespoon of oil to the pan. Add the chicken and cook four to six minutes per side until cooked through.
Add the vegetables back to the pan with the chicken. Pour in the sauce. Stir, and cook for five minutes until chicken and vegetables are fully coated and sauce has thickened.

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Lemon Ginger Chicken Stir Fry

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