Spring is here and maple syrup season in well underway, there's no better way to celebrate than by incorporating this natural sweetener into your culinary creations. This Maple Ginger Stir Fry recipe combines the rich, complex flavor of maple syrup with the zing of fresh ginger for a deliciously vibrant dish that's perfect for welcoming the changing season. With a harmonious blend of sweet and savory flavors, this stir fry is sure to delight your taste buds and satisfy your cravings for something both comforting and fresh. Let's dive into this delightful recipe that celebrates the essence of maple syrup season with every flavorful bite.
Recipe Type: Lunch/Dinner | Dietary Info: Gluten Free, Dairy Free |
Total Time: 30 minutes | Serving Size: 2 |
Ingredients: 1/2 cup Brown Rice 10 ozs Chicken Breast (cut into small cubes) 1 tbsp Sesame Oil (divided) 2 Carrot (medium, peeled, and sliced thin) 1 cup Snap Peas (trimmed and chopped) 1/3 cup Water (divided) 2 tbsps Coconut Aminos 2 tsps Ginger (fresh, grated or minced) 2 tbsps Maple Syrup 1 Garlic (clove, minced) 1/2 tsp Arrowroot Powder Notes Leftovers Refrigerate in an airtight container for up to three days. Serving Size One serving is approximately 1 1/2 cups stir fry and 3/4 cup rice. Additional Toppings Hot sauce, red pepper flakes, sesame seeds, chopped cashews, or green onion. Veggies Use broccoli, cauliflower, bell pepper, or mushrooms instead. No Coconut Aminos Use soy sauce or tamari instead. No Chicken Breast Use chicken thighs. | Directions: 1. Cook the rice according to package directions. 2. Meanwhile, heat half of the sesame oil in a pan over medium heat. Add the chicken and cook for five to seven minutes or until cooked through. Transfer to a plate. 3. Add the carrots and snap peas to the pan. Stir to combine with any remaining juices in the pan then add two-thirds of the water and cover with a lid. Steam the vegetables for four to five minutes or until just tender. 4. Meanwhile, in a small bowl combine the coconut aminos, ginger, maple syrup, garlic, arrowroot powder, and the remaining sesame oil and water and mix well. 5. Add the chicken back to the pan with vegetables then pour in the ginger sauce. Cook for one to two minutes or until the sauce begins to bubble and thicken and the chicken warms through. 6. Divide the rice and chicken stir fry between bowls or meal prep containers. Enjoy! |
Show us how you recreate or modify this recipe by using the hashtag #ournaturalseats
Comments