This could probably work we'll with beef too. The ginger I use comes in a jar or a tube that stays in the fridge. Serve over rice. Crushed red pepper can add a nice touch.

Ingredients

2 serv.

lb boneless skinless chicken breast, cut in long strips↗1 lb
minced garlic cloves4
tablespoons soy sauce↗6 tablespoons
tablespoons orange juice↗5 tablespoons
tablespoons fresh ginger↗2 tablespoons
tablespoon coconut oil↗1 tablespoon
cup snap peas↗1 cup
green onions↗3
cup sliced mushrooms1 cup
cup sliced carrot1⁄2 cup
(8 ounce) can water chestnuts1 can
tablespoons sesame seeds↗2 tablespoons

Step-by-step instructions

1
Whisk garlic, soy sauce, orange juice and ginger in large bowl. Add and toss the chicken, put in refrigerator for 15 minute.
2
Heat coconut oil in wok over med-high heat. Add vegetables, stir fry for 3-4 min, remove from pan.
3
Put chicken in wok, hold remaining marinade to the side. Toss chicken over med-high heat for 3-4 minute.
4
Add vegetables, remaining marinade and sesame seeds. Toss and cook over med-high for 2-3 minute Serve over rice.

Source: food.com

Original recipe ↗

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