Blackberry Ginger and Lime Stir-Fry | The Little Shop of Olive Oils

Blackberry Ginger and Lime Stir-Fry

Liza MacLeod

Ingredients:

For the Sauce

  • ¼ cup  Blackberry Ginger Dark Balsamic
  • 1 shallot (minced)
  • 2 Tbsp cornstarch
  • 2 Tbsp brown sugar
  • 2 Tbsp lime juice
  • 2 Tbsp Dijon mustard
  • 1 Tbsp Sriracha sauce
  • 1 Tbsp Worcestershire sauce
  • 2 tsp ground ginger
  • 2 tsp dried parsley
  • 1 tsp dried thyme

For the Stir-fry

  • 4 cups Mixed vegetables (broccoli, bell peppers, carrots, snow peas, mushrooms, green beans, onions, sugar snap peas, green onions, etc.)
  • 2 garlic cloves (minced)
  • 2 tsp minced ginger
  • 1 boneless, skinless, chicken breast (cubed)
  • 2 Tbsp  Persian Lime olive oil
  • Salt and pepper to taste

Directions:

  1. Whisk all of the sauce ingredients together.
  2. In a wok or large frying pan, heat Lime olive oil over medium-high heat.
  3. Season chicken with salt and pepper and then cook in frying pan until juices run clear and the center of the chicken is no longer pink.
  4. Set chicken aside.
  5. Add your mixed veggies to your pan and mix. Cook for about 5 minutes then add the amount of sauce to your liking.
  6. Add chicken and let bubble for about 3-5 minutes. Serve immediately.

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