This might be my new favorite go to meal!! I finished making this maybe 30 minutes ago, and I couldn’t wait to post it to my blog. I always love a new chicken recipe (esp. since I don’t eat red meat!), and this one tops the cake. The combination of minced ginger, rice wine vinegar, and soy sauce really come together to make this a delicious and incredibly light Asian stir fry. (If only you could smell the pictures!) Ginger has been a “trendy” ingredient with all the chefs and restaraunts for a while now, but I have to be honest, I’ve never used it fresh in any of my recipes. Well, I must say, I’m a big fan, and hope to incorporate it in many more of my dishes.
PS: From start to finish, this meal probably took about 20-25 minutes to make – so for those of you who think you don’t have time to cook after work, this is a great option.
1 lb chicken diced
2 tablespoons peanut or vegetable oil
2 leeks, white parts thinly sliced (soak the sliced leeks in cold water for a minute to get out the grit)
1 piece ginger, minced (about the size of your thumb)
2 cans black beans
3 tablespoons soy sauce
2 tablespoon white rice vinegar
1 tsp. red pepper flakes
4-5 dashes of hot sauce
1 handful beansprouts
1 bag of spinach, sauteed
1) Heat oil in a saute pan over medium-high heat. Add chicken and cook for about 4-6 minutes or until cooked through.
2) Add red pepper flakes, sliced leeks, minced ginger, and 1 Tbs rice wine vinegar. Cook for 2 minutes.
3) Add the black beans, soy sauce, remaining rice wine vinegar, bean sprouts, and hot sauce. Cook for another 2-3 minutes then serve.
Serve over freshly sauteed spinach – it’s a great way to add some greens into your meal.