Spicy Ginger Chicken Stir Fry

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IMG_20141120_170353_editA few weeks ago I was trying to make this recipe when I discovered I didn’t have any coconut sugar in the pantry and a jar of Sunbutter fell on my foot. And thus my Spicy Thai Chicken Recipe was born.  Personally, I don’t think you can go wrong with either. Both are delicious, packed full of fresh vegetables and loads of protein. This dish has a beautiful Szechuan flavour and you can easily swap out the chicken for pork or shrimp (although not advisable for backcountry).

Kitchen Cook Time and Prep: This recipe makes enough for 6 back country servings and takes about 30 minutes to prepare. Dehydration time is about 8-12 hours.

Tools: You will need a large wok to cook with. In the back country you will need a stove and a pot to boil water. A spoon or spork would be helpful.

Back Country-What to Expect: Variety is the spice of life, and I like spice. This recipe is excellent either as a home dinner, like it was in the picture, or back country meal.

Try this recipe out, let me know if you have any questions or comments below, and make sure you share this recipe with your friends that love spicy food and the back country.

Spicy Ginger Chicken Stir Fry
 
Prep time
Cook time
Total time
 
Chef:
Recipe type: Entree
Kitchen Type: Kitchen
Serves: 6
Ingredients
For the sauce
  • 1 tbsp. Sesame Oil
  • 1 tbsp. Fresh ginger, grated
  • 2 cloves garlic, minced
  • ¼ cup coconut sugar
  • ½ cup home-made chicken stock
  • ¼ cup coconut amino or soy sauce
  • 1 tbsp. Sambal Oelek
For the Stir Fry
  • 2 tbsp. Coconut oil
  • 1 lb boneless, skinless chicken, thinly sliced
  • 1 cup carrots, chopped
  • 1 large onion, chopped
  • 1 bell pepper, chopped
  • 1 cup cauliflower, chopped
  • 1 cup carrots, chopped
  • 2 cups bok Choi, chopped
  • 2 cups button mushrooms, sliced
Directions
For the sauce
  1. In a small sauce pan heat sesame oil over medium-low heat. Add grated ginger, garlic and coconut sugar and cook until sugar has melted, about 5 minutes. Once sugar has melted add stock, coconut amino (soy sauce can be used in a pinch), sambal oelek and cook on low for 10 minutes. Remove from heat.
For the stir fry
  1. In a iron wok over high heat, melt coconut oil. When melted oil begins to smoke, you'll know because your smoke detectors will be screaming, add mushrooms and onions. Stir continuously until mushrooms begin to brown and onions become soft and light browning begins. Add chicken, bok Choi, bell pepper and carrots and continue to stir fry 3-5 minutes, or until you can no longer see pink in the chicken. Add cauliflower and sauce and simmer on low for 5 min. Enjoy with rice or on it's own.
Back Country Instructions

This recipe is easily adapted to the back country and dehydrates very well. The chicken needs to be cut or sliced much thinner than in the picture and the vegetables need to be chopped into smaller pieces, but otherwise, not much needs to be changed.

Option: For the sauce, combine all the ingredients with the exception of the sesame oil and simmer over medium heat. Do not boil. The sesame oil adds a wonderful flavour, but oils and fats do not dehydrate and can cause the dish to go rancid. I bring a small amount of sesame oil with me in my GSI soft sided condiment containers to flavour the dish as it rehydrates.

Place 1½ cup of the cooled stir fry on the fruit roll-up tray on your Excalibur. Set the thermostat to the meat setting (155-165 degrees) and allow to run for 8-10 hours, or overnight. Transfer mixture to zip-lock bags or vacuum sealed bags, along with ⅓ cup of home-made instant rice (camp rice) and store in the freezer until needed.

To rehydrate, bring 2 cups of water to boil. Empty contents into water and boil for 5 minutes. Reduce heat to a simmer and continue to cook, stirring often, until rice is softened and the dish has incorporated the water. Serves 2. Enjoy

 

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