Raspberry Ginger Chicken Stir-Fry



Beautifully tasty stir-fry with sweet raspberry, sour ginger, and tender chicken. Bright bell peppers and crunchy snow peas add to the flavor.

Ingredients:
  • 1 lb chicken breast, thinly sliced
  • 2 tablespoons soy sauce
  • 2 tablespoons raspberry jam
  • 1 tablespoon ginger, minced
  • 2 cloves garlic, minced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 cup snow peas
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste
  • Cooked rice for serving

Instructions:

In a small bowl, mix together soy sauce and raspberry jam

Heat vegetable oil in a large skillet over medium-high heat

Add chicken slices and cook until browned, about 5 minutes

Remove chicken from skillet and set aside

In the same skillet, add ginger and garlic, cook for 1 minute

Add bell peppers and snow peas, cook until slightly tender, about 3-4 minutes

Return chicken to the skillet, pour the soy sauce-raspberry mixture over the chicken and vegetables

Stir-fry for another 2-3 minutes until everything is heated through and well coated

Season with salt and pepper to taste

Serve hot over cooked rice


Comments

Post a Comment

Popular posts from this blog

Mushroom Risotto

Image
A quick and delicious Mushroom Risotto made effortlessly in a pressure cooker. Creamy and flavorful, this dish is perfect for a cozy dinner. Ingredients: 1 cup Arborio rice 1/2 cup dry white wine 3 cups vegetable or mushroom broth 1 cup sliced mushrooms 1/2 cup grated Parmesan cheese 1/4 cup chopped onion 2 cloves garlic, minced 2 tablespoons olive oil 1 tablespoon butter Salt and pepper to taste Fresh parsley for garnish Instructions: Set the pressure cooker to saut mode and heat olive oil Add chopped onion and minced garlic, saut until softened Stir in Arborio rice and cook for 2 minutes until lightly toasted Pour in white wine, stirring until mostly evaporated Add sliced mushrooms, broth, salt, and pepper Stir well Close the pressure cooker lid and set to high pressure for 6 minutes Once done, release pressure and open the lid carefully Sti
Read more

Roasted Butternut and Ranch Autumn Wedge Salad

Image
A delightful autumn-inspired salad featuring roasted butternut squash, crisp iceberg lettuce, cherry tomatoes, blue cheese, bacon, and a creamy Ranch dressing. Ingredients: 1 small butternut squash, peeled, seeded, and diced 2 tablespoons olive oil Salt and pepper to taste 1 head of iceberg lettuce, cut into wedges 1 cup cherry tomatoes, halved 1/2 cup crumbled blue cheese 1/2 cup crispy bacon bits 1/4 cup chopped fresh chives 1/4 cup Ranch dressing Instructions: Turn on the oven and heat it up to 400F 200C Dice the butternut squash and put it on a baking sheet Season it with salt and pepper and add olive oil Roast in an oven that has been heated up for 25 to 30 minutes, or until soft and slightly caramelized Wait for it to cool down Put the wedges of iceberg lettuce on a platter to serve Put apple slices, blue cheese, bacon bits, chopped chives, roasted butt
Read more

White Cheddar Baked Corn Salad

Image
This White Cheddar Baked Corn Salad is a delightful blend of cheesy baked corn, fresh cherry tomatoes, red onions, and cilantro, all brought together with a zesty lime dressing. It's a perfect side dish or appetizer for any occasion. dish, Ingredients: 2 cups white cheddar baked corn prepared 1 cup cherry tomatoes, halved 1/2 cup red onion, finely chopped 1/4 cup fresh cilantro, chopped 1/4 cup mayonnaise 2 tablespoons sour cream 1 tablespoon fresh lime juice Salt and pepper to taste Instructions: In a large mixing bowl, combine the white cheddar baked corn, halved cherry tomatoes, finely chopped red onion, and chopped cilantro In a small bowl, whisk together the mayonnaise, sour cream, and fresh lime juice until well combined Pour the dressing over the salad ingredients and gently toss to coat everything evenly Season the salad with salt and pepper to taste Chill t
Read more