Derek received a pretty cool birthday gift a few months ago from his cousin Nate! Nate told Derek when he opened the gift that this gift “married” Derek and my interest together, Beer and Cooking! Any guesses at what Derek got? Derek got a beer cookbook where all the featured recipes have been submitted by small microbreweries, and instead of cooking with wine your cooking with beer! I was pretty excited about the cookbook, because I am always looking for new and unique cookbooks!
I flipped through the cookbook a few days ago and immediately marked a few dishes I wanted to make for Derek and I! First on the list a flavorful chicken stir fry that is from a local brewery here in Minnesota, Surley Brewing! Stir fry has always been one of my go to dinners because of how easy and versatile it is! I had never thought to add beer into a stir fry sauce before, but let me tell you it was delicious! I made this stir fry Friday night for my sister, Derek and I. We all agreed the stir fry was wonderful, spiciness an all!
Ginger Garlic Stir Fry
Surly Brewing Co. - The American Craft Beer Cookbook
1 Pound Chicken
1 Tablespoon plus 1 Teaspoon Cornstarch
2 Teaspoons Salt
1/2 Teaspoon Fresh Ground white pepper
2 Tablespoons Vegetable Oil
2 Teaspoons Soy Sauce
Stir Fry :
2 Tablespoons Vegetable Oil (I used 1/2 Tablespoon)
2 Tablespoons Fresh Ground Ginger
1 Tablespoon Minced Garlic
2 Carrots Chopped
1 Medium White Onion, Chopped
1 Red Bell Pepper, Chopped
2 Scallions sliced
1 Jalapeno Pepper
1/4 Cup Pale Belgian-Style Beer
2 Tablespoons Soy Sauce
2 Tablespoons Sweet Rice Vinegar
Jasmine Rice for Serving
1- Marinate the chicken - place chicken, still in the original package in freezer for 30 minutes. Whisk the cornstarch, salt, sugar, pepper, oil and soy sauce together in small bowl. Remove chicken from freezer, slice it into thin strips. Place in air tight container, pour marinade over chicken, shake to coat and refrigerate for 30 minutes.
2- Heat large skillet and add oil. Add chicken and marinade and stir fry for 2 minutes.
3- Add in ginger and garlic and saute 1 minute. Add in onion and cook for an additional minute. Finally add in carrots, bell pepper, two thirds of the scallions, jalapeno, and soy sauce. Cook for 30 seconds.
4- Deglaze the pan with the beer and sweet rice vinegar. Reduce the temp to low and cover skillet with lid. Cook for 3 minutes to let the flavors to develop, and the veggies steam.
5- Spoon stir - fry over rice and garnish with remaining scallions. Serve Immediately.