Quick n’ Easy Chili Garlic Stir Fry

This recipe for Chili Garlic Stir Fry is perfect for those weeknights when you need and easy meal to throw together in a short amount of time. It’s also easy to adjust for the amount of people you are cooking for.

Serves 4.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients:

  • 4 boneless, skinless chicken breasts, cut into bite size pieces no more than 3/4″ thick
  • 4 cups frozen stir fry veggie mix
  • 1 package fresh egg noodles or rice noodles
  • 1 jar Beary Berry Honey Chili Garlic Honey Glaze
  • Salt and pepper

Directions:

  1. In a large frying pan or wok, sprinkle chicken with salt and pepper and fry until it is cooked through, approximately 10 minutes.
  2. In the meantime, prepare noodles according to package directions.
  3. Add stir fry veggies and cook until veggies begin to soften but are still crunchy, approximately 5-8 minutes.
  4. Pour Beary Berry Honey Chili Garlic Honey Glaze over chicken and veggies, to taste.
  5. Serve over noodles and enjoy!

 

Tips:

  • Try substituting the Chili Garlic Honey Glaze with our Teriyaki or Spicy Ginger honey glazes instead.
  • Serve the stir fry over rice instead of noodles.

Asian-Style Grilled Chicken Lettuce Wraps

If you’re looking for a healthy and delicious meal plan then you’ve come to the right place. These Asian-Style Grilled Chicken Lettuce Wraps are full of bold and crisp flavour and so healthy that you won’t have to worry about eating another one.

Serves 4.

Prep Time: 2 hours

Cook Time: 20 minutes

Total Time: 2 hours 20 minutes 

Ingredients: 

  • 4 boneless, skinless chicken breasts, cut into 1-inch cubes
  • 4 tbsp soy sauce
  • 4 tbsp chicken broth
  • 1 tbsp vinegar
  • 1-2 tsp Sriracha Chili Sauce
  • 1 tbsp Beary Berry Honey Liquid Honey
  • 1/2 tsp ground ginger
  • 2 garlic cloves, minced
  • 1/2 onion, chopped into 1-inch pieces
  • 2 red peppers, chopped into 1-inch pieces
  • 1 can pineapple chunks
  • 1 cup grated carrots
  • 8 Chinese cabbage leaves, with the ribs cut out
  • 2 cups cooked quinoa
  • Beary Berry Honey Spicy Ginger Honey Glaze 

Directions:

  1. In a small bowl, mix soy sauce, chicken broth, vinegar, Sriracha Chili Sauce, honey, ginger, and minced garlic until combined. Pour over chicken cubes and let marinade for at least 2 hours.
  2. Preheat grill to medium-high heat.
  3. Prepare chicken skewers. Soak 8 bamboo skewers in water for 5-10 minutes. Layer red peppers, onions, pineapples chunks, and marinaded chicken on the skewers.
  4. Cook skewers on grill until chicken is cooked through, about 5 minutes per side.
  5. To serve, take one cabbage leaf and add contents of one skewer. Top with grated carrots and quinoa. Add Beary Berry Honey Spicy Ginger Honey Glaze to taste.

Ginger Beef (or chicken/pork/tempeh)

This is an easy-to-make version of the Chinese take-away favourite. Adapted for Porkapalooza from a recipe by Elaine Wilson. Serves 4 to 6 as part of a multi-course Chinese meal.

500 gr chicken, pork, or beef sliced into pieces that are 1/4″ x 1/4″ x 2″
— Marinade —
1 tsp cornstarch
1 tbsp grated ginger (optional – for extra zing!)
plus
4 tbsp Beary Berry Honey Mandarin Sesame Vinaigrette
(OR)
3 tbsp Beary Berry Honey Spicy Ginger Glaze
2 tbsp water
— Coating —
1 cup cornstarch (might not use it all)
3 cups oil
— Sauce —
1 tbsp oil
3 garlic clove, minced
4 tbsp ginger, finely chopped
6 green onion, sliced into 1/2″ pieces
3 to 4 tbsp water
1/2 cup to 3/4 cup Beary Berry Honey Spicy Ginger Glaze
toasted sesame seeds for garnish (optional)

  1. Marinate the meat for at least 2 hours, preferably 4 to 6 hours (overnight is good).
  2. When ready to cook, heat a medium sauce pan with the oil over medium heat until 375 degrees. (Make sure oil is at least 2-inches deep and surface of the oil is at least 6 inches from the top of the pot.)
  3. Sprinkle a tray with a good layer of cornstarch to coat the bottom.
  4. Scatter the meat onto the tray so that the pieces are not quite touching.
  5. Sprinkle all the meat with a generous coating of cornstarch. Let sit a couple of minutes.
  6. Toss the meat to coat well and leave them not quite touching. Use a bit more cornstarch if you need.
  7. Carefully slide 1/3 of the meat into the oil a piece at a time. It will bubble a bit and then calm down after a moment or two. Stir the meat with a slotted metal spoon or an Asian spider tool. Fry the meat until it starts to brown and get crispy, about 4 minutes or so.
  8. Using the slotted metal spoon, remove the meat to a plate. Repeat twice with remaining meat.
  9. In a large pan, fry the garlic, ginger and scallions over medium heat until fragrant and they are starting to brown slightly.
  10. Return all the meat to the oil and fry a second time until very crisp and nicely browned, another minute or two.
  11. Remove the meat from the oil in batches using the slotted spoon, shake off excess oil and place the meat into the large fry pan with the ginger and green onions.
  12. To the large fry pan add a few tablespoons of water and let the pan spit and sizzle – careful of the steam. Add 1/2 cup of the glaze and stir cook until well coated and thickened – use a bit more glaze if you like. Scoop the meat onto a plate, garnish with sesame seeds if you like, and serve hot. (PS – it’s delicious cold, too, if there’s any left over. Which there won’t be. But just in case there is.)

Tips/Suggestions/Variations

  • The cornstarch makes a crunchier coating than flour.
  • Up the ginger if you like the flavour very strong.
  • Want heat? Add 1 or 2 sliced Thai chilis when you fry the scallions and ginger, or add 1/2 tsp of chili flakes when you add the water near the end.
  • Vegetarian? This works pretty darn well with strips of tempeh (pressed soy beans). Check the deli or frozen section of your organic or natural foods market or section of a supermarket.

Recipe and image copyright ElaineWilson.com, used with permission.