Brazilian Marinated Chicken Stir Fry with Garlic and Ginger
Get ready for an unexpected Stir Fry, done Brazilian style! This is Marinated Chicken Stir Fry with a tangy, sweet soy, garlic, ginger, and sesame sauce. It has crunchy onions and red peppers, soft and sweet pineapple, and creamy black beans. It's finished with that familiar cilantro flavor found in so many Brazilian dishes. It's like a fusion of Japanese and Brazilian flavors and ingredients to create one amazing recipe.
Servings 5 servings
Calories 423kcal
Ingredients
Chicken and Marinade
- 1 lb Chicken Breasts, boneless skinless
- 2 teaspoon Sesame Oil
- 2 tablespoon Soy Sauce
- 1 tablespoon White Wine Vinegar
- 1 clove Garlic, minced (1 teaspoon)
- 1 teaspoon Fresh Ginger, grated
- 1 teaspoon Ground Cumin
- ½ teaspoon Salt
- ½ teaspoon Ground Black Pepper
Stir Fry
- ⅓ cup soy sauce
- ¼ cup canned coconut milk
- 1 tablespoon tomato paste
- 1 tablespoon sesame oil
- 1 Red bell pepper (about 1 cup sliced)
- 1 Small Yellow onion (about 1 cup sliced)
- 1 Jalapeno, deseeded and diced
- 1 cup Pineapple, diced
- 2 teaspoons Fresh Ginger, minced or grated
- 2 cloves Garlic, minced (2 teaspoons)
- 1 cup Cooked black beans, rinsed and drained
- ¼ cup Fresh Cilantro chopped
Instructions
Prep Steps
- Peel and mince or grate the garlic cloves: 1 clove for the marinade and 1 clove for the stir fry. Peel and grate the ginger: 1 teaspoon for the marinade and 2 teaspoons for the stir fry.1 teaspoon Fresh Ginger, grated, 1 clove Garlic, minced (1 teaspoon)
- Prep the chicken by slicing it into thin 3 inch strips. Place the chicken in a gallon storage bag or storage container to be marinated.1 lb Chicken Breasts, boneless skinless
- Make/add the marinade by measuring out the sesame oil, soy sauce, vinegar, cumin, salt, and pepper. Add them all to the chicken along with the minced garlic and ginger for the marinade. Mix to combine everything with the chicken. Marinate for 1 hour up to 24 hours in an airtight container in the refrigerator.2 teaspoon Sesame Oil, 2 tablespoon Soy Sauce, 1 tablespoon White Wine Vinegar, 1 clove Garlic, minced (1 teaspoon), 1 teaspoon Fresh Ginger, grated, 1 teaspoon Ground Cumin, ½ teaspoon Salt, ½ teaspoon Ground Black Pepper
- Cut the onion in half and then quarters and then in large slices. You can also dice the onion into small pieces. Deseed and dice the jalapeno. Drain and rinse the black beans.1 Small Yellow onion (about 1 cup sliced), 1 Jalapeno, deseeded and diced, 1 cup Cooked black beans, rinsed and drained
- Dice the pineapple into bite-size chunks. Slice red pepper into thin strips or chunks. Chop the cilantro.1 Red bell pepper (about 1 cup sliced), 1 cup Pineapple, diced, ¼ cup Fresh Cilantro chopped
- Make the sauce by mixing together in a small bowl, the soy sauce, tomato paste, sesame oil, and coconut milk. Add the Stir Fy portion of the minced garlic and ginger.⅓ cup soy sauce, ¼ cup canned coconut milk, 1 tablespoon tomato paste, 1 tablespoon sesame oil, 2 teaspoons Fresh Ginger, minced or grated, 2 cloves Garlic, minced (2 teaspoons)
Cooking Steps
- Preheat a large skillet on high and add a tablespoon of olive oil. Using tongs, pull the chicken out of the marinade and add to the hot pan. Cook for 2-3 minutes on the first side, then flip the chicken pieces over to sear the other side. Cook the chicken for another 2-3 minutes until completely cooked through (no longer any pink pieces). Transfer the chicken to a plate.
- Turn the heat under the pan down to low or medium-low and add another teaspoon of Olive oil to the pan, then add the onion, red pepper, and jalapeno to the pan. Stir so that they do not burn and cook for about 5 minutes, until they start to soften.
- Using a spatula, push over the veggies to make space for the pineapple pieces. Add the pineapple and let brown for just a minute. Add the black beans and then mix everything together. Add the sauce and half of the cilantro stir to combine. Finally, mix in the chicken and cook for a final 3-5 minutes.
- Serve over rice (try my Brazilian Rice!), then garnish with the remaining cilantro, and enjoy!
Notes
-
Can this stir fry be frozen?
You can freeze this stir fry after cooking it in an airtight container for up to 4 months. To reheat, thaw it in the fridge for 24 hours before reheating it. Then to reheat it, the best way is in a skillet on the oven. This will help to give some texture and crunch back to the veggies that may have softened quite a bit in the freezing process. You can add a tablespoon of soy sauce, tablespoon of water, and teaspoon of sesame oil to help bring back some sauce at the end of the reheating. -
Is this Marinated Chicken Stir Fry recipe gluten free?
This Brazilian Stir Fry is gluten free with the ingredients listed, if you make sure that the Soy Sauce is gluten free. Soy sauce can often contain gluten, so be sure to check the label and swap for a gluten free option if needed. In fact, you should always check all packaging ingredient labels to ensure that they do not contain gluten. -
Can I use a different meat or make this vegetarian?
You can certainly swap in a different meat or vegetarian option in place of the chicken. Pork tenderloin strips, beef stir fry strips (tenderloin, flank steak, skirt steak), and shrimp are all great options. For vegetarian options, I suggest Portabella Mushrooms sliced for that meaty texture and flavor. There are a number of extra firm tofu and plant-based meat alternatives available today as well.