It's been a long time since I've done a product review, but when I find an outstanding product that will save you time in the kitchen I feel I must tell you about it...like now!
I just happened to be walking by my favorite store (Williams-Sonoma) and a display of stir fry cookware and food stopped me dead in my tracks. I love a good stir fry, don't you? I've posted many recipes that prove this such as Tangerine Beef and Bok Choy, Cashew Chicken, and Chicken, Brussels Sprouts and Noodle Stir Fry.
What's not to love? Great flavors, quick meals, and a wonderful weeknight dinner is served!
I quickly told myself it wouldn't hurt to just pop in the store and take a look at the display. Get some ideas of inspiration for a new dish. Hmmm....yea right.
30 minutes later I exit the store with said bottle of Garlic Ginger Stir Fry Sauce in hand. I surprised I had the control and only bought one item as the whole display was so tempting....pans, woks, tools, and the sauces and spices...oh my! To be honest I'm sooooo glad I bought this sauce. It's amazing.
Filled with good stuff like, ginger and garlic with peppery chilies, toasted sesame and rice vinegar. You can purchase yours here.
2 Tbls. canola oil
1 lb boneless, skinless chicken breasts
1/3 c cornstarch
kosher salt and pepper
1 bunch of thin asparagus, trimmed
1 summer squash, halved and sliced
1/3 c roasted cashews
1 8.5 oz jar of Garlic Ginger Stir Fry Sauce
Cut chicken in to bite sized pieces. Place cornstarch on a plate and dredge chicken, covering all sides.
Heat oil in a wok or skillet. Add chicken and stir fry over medium high heat about 5-7 minutes until chicken is cooked through. Remove to a plate and set aside.
If necessary add another tablespoon of canola oil to the skillet. Add asparagus and squash, stirring until crisp tender; about 3-4 minutes. Add cashews and stir 1 minute until toasted brown. Return chicken to the skillet and add the stir fry sauce. Stir constantly until all items are coated and sauce has thickened. Serve over rice or noodles.
I quickly told myself it wouldn't hurt to just pop in the store and take a look at the display. Get some ideas of inspiration for a new dish. Hmmm....yea right.
30 minutes later I exit the store with said bottle of Garlic Ginger Stir Fry Sauce in hand. I surprised I had the control and only bought one item as the whole display was so tempting....pans, woks, tools, and the sauces and spices...oh my! To be honest I'm sooooo glad I bought this sauce. It's amazing.
Photo source: Williams-Sonoma.com
I quickly went home and made this wonderful stir fry filled with chicken, asparagus, summer squash, cashews, and of course the garlic ginger sauce. Oh man...this is some good stuff! (and the recipe is awesome too.)
Note: this is not a sponsored post, just my love of good products.
Garlic Ginger chicken Asparagus Stir Fry
serves 4
2 Tbls. canola oil
1 lb boneless, skinless chicken breasts
1/3 c cornstarch
kosher salt and pepper
1 bunch of thin asparagus, trimmed
1 summer squash, halved and sliced
1/3 c roasted cashews
1 8.5 oz jar of Garlic Ginger Stir Fry Sauce
Cut chicken in to bite sized pieces. Place cornstarch on a plate and dredge chicken, covering all sides.
Heat oil in a wok or skillet. Add chicken and stir fry over medium high heat about 5-7 minutes until chicken is cooked through. Remove to a plate and set aside.
If necessary add another tablespoon of canola oil to the skillet. Add asparagus and squash, stirring until crisp tender; about 3-4 minutes. Add cashews and stir 1 minute until toasted brown. Return chicken to the skillet and add the stir fry sauce. Stir constantly until all items are coated and sauce has thickened. Serve over rice or noodles.
