Easy Asian Chicken Stir Fry With Homemade Marinade

The Background:

This has always been a staple in our house, but it's not always the same. And for good reason, because it can be so easily adapted based on what you've got on hand. Which is pretty much my MO if you read a lot of my other dinner recipe posts.

For this dish, I had received fresh ginger, scallions, and bell peppers in my Imperfect Produce Box, happened to have limes leftover from a recent party, and leftover green beans from another dinner. I decided to make my own stir fry sauce/marinade but if you have a bottled on you love go for that!

What I Used:

• 5-6 chicken tenders cut into bite sized pieces (could use breasts or thighs too)
• 1 onion, diced
• 5-6 mini bell peppers diced, or 2 regular sized ones
• 1/2 bag of green beans cut into bite sized pieces
• 3/4 cup soy sauce
• 1/4 cup Trader Joe's Soyaki sauce
• 1-2 limes worth of juice
• 2 tbsp chopped scallions
• 1 tbsp fresh grated ginger

How To:

1. Create a marinade by combining the soy sauce, soyaki, ginger, lime, and scallions and giving it a quick whisk. Then add it to your chicken in a large bowl, cover and place in the fridge for at least 20 minutes (mine went for 24 hours!)
2. When you're ready to make dinner, sauté your veggies over high heat with oil until they're golden and caramelized, remove from the pan.
3. In the same pan, add the chicken with all of the marinade and cook all the way through.
4. Then add the veggies back into the pan and give the chicken & veggies a toss.
5. Serve it up over brown rice or quinoa (I always take the easy way out and use Trader Joe's frozen rice because it is soooo good and takes 3-4 minutes). Then top with more scallions and fresh lime!