I’m back! Sorry for the long time gone, but I had to share a delicious ginger marinade for the summer! I used it tonight to make a stir fry and plan on grilling the rest of the chicken on skewers tomorrow.
If you’d like to make a stir fry using the marinade as I did just add some oil to a pan to cook the chicken. Then add whatever vegetables you’d like. I used edamame, carrots, mushrooms, and broccoli. Once everything’s cooked, pour the remaining marinade over everything and stir. I was hoping to get ride of some leftover whole wheat israeli couscous so I served the dish over that, but any grain will do.
The recipe below is will be good for about 2 large chicken breasts and the macro count is for a 6oz. serving of chicken. Alternatively this marinade could be used for tofu, shrimp, or any red meats.
3 tbsp. Worcestershire sauce
3 tbsp. Soy Sauce (*low sodium works fine)
3 garlic gloves, minced
1/2 tsp. ground ginger
1/4 cup water
1 tbsp. lemon juice
>> Combine all ingredients in a bowl and stir. Cover chicken/tofu/shrimp/red meat with marinade and let sit in the refrigerator for about 3-4 hours.
Exchange count is for 6 oz. of chicken.