Rachael Ray gives you the choice on this recipe, chicken or pork, I obviously chose chicken. I decided to cook this Chinese influenced meal because I knew the husband would be home tonight, I was really excited when he called me last night and said he was going out for Chinese. Oh well, he was still excited I was making it for him at home. I don’t make it that much, but stir Fry’s, I can do those, I love them! This one is fairly simple and straight forward. The best thing about this one; you don’t need a Wok, which is good, because I don’t have one!

Recipe: Ginger BBQ Chicken Stir Fry

Ginger BBQ Chicken Stir Fry

Cookbook: Everyday with Rachael Ray Magazine

Total Time: 30 minutes

Husband Says: “It was good. I liked the sauce.”

Notes:Prepare yourself, I did not follow the recipe for the sauce. I went to a different store, because I thought they might have ginger preserves, well they didn’t. So to improvise, I used apricot and I seasoned the sauce with some dried ginger I had. It was very good with the apricot preserves, so if you don’t have ginger, or can’t find them, that would be my suggestion. I didn’t make the sauce in a separate pan, just mixed it all together in a measuring cup and poured it in the skillet with the chicken, onion, and pepper. I also used white rice over brown, if it would’ve just been me, I would’ve gone for brown, I like it better, but the husband likes white! He’s only here so much so I better make him happy!