Date & Ginger Chicken Stir Fry

With a sweet and savory, sticky date sauce, this chicken stir fry amped up by punchy ginger and crisp veggies is a perfect weeknight dinner. It comes together so quickly and I love to serve it with my golden turmeric cilantro rice. Just a perfect pairing with the flavorful, garlicky chicken bathed in robust coconut aminos which mimic soy sauce or tamari but happens to be gluten free.  

The dates melt down with the coconut aminos, making an instant sticky glaze that coats the bright veggies and succulent chicken and is accented with the hum of ginger and garlic singing in the background. So good!

THE DATES & COCONUT AMINOS MARRY TOGETHER TO MAKE A FABULOUS "SAUCE" FOR THIS STIR FRY

This comes together in about 20 minutes, which is one of my prerequisites for weeknight cooking.  Must be on my table and in my mouth in short order.

Coconut Aminos - I use coconut aminos frequently in place of soy sauce or tamari.  The dark liquid contains a slight sweetness and happens to be gluten free.  It is actually made from the nectar of the coconut palm blossom and is quite a tasty alternative to typical soy sauce.

WITH ALL THIS MOUND OF COLORFUL VEG I THINK I NEEDED A BIGGER SKILLET

While my turmeric cilantro rice is both beautiful and tasty, you can certainly use a packaged microwave rice if you want to hurry dinner along even further. No judgment here.   I have used microwave packaged rice and grains frequently and love the convenience that they offer

THIS GOLDEN TURMERIC RICE IS A PERFECT NEST FOR THE STIR FRY

YOU CAN USE A RING MOLD TO GET THIS PERFECTLY ROUND SHAPE FOR A PRETTY PRESENTATION

I use mushrooms, mini peppers for their elevated sweetness,  and celery for that crisp, grassy freshness. The chopping is minimal and my zester comes in handy for both the ginger and garlic, so no chopping needed there.

See my cook's note for ginger. If you have not frozen your ginger before, it is one of the easiest ways to have fresh ginger at the ready without much preparation at all. I simply wash it when I bring it home from the store, then wrap it in a plastic bag and keep it in my freezer. I pull it out whenever I need a bit of that gentle hum.  Zesting or grating it creates beautiful snowy mounds.

One of my favorite uses for this tuber is in my Turmeric Ginger Chai latte. I have my perfect recipe for this delightful and comforting drink HERE.

Try this dish on your family and see if your kids are not fond of the sweetness that the dates provide amongst the crisp veg and savory chicken.  The sauce that the date and coconut amino combination makes is fabulous and worthy of sopping up with whatever rice you decide to use.

Date & Ginger Chicken Stir Fry


1 pound chicken thighs or breasts (boneless & skinless), cut in bite sized pieces
1/2 pint sliced mushrooms (I used baby portobello)
1 large rib of celery, cut on the diagonal (use the flavorful tops as well)
6 mini peppers, sliced (or 1 chopped red corn yellow pepper)
6 pitted dates, chopped
​1/4 cup coconut aminos
1 tablespoon coconut oil, divided
1 tablespoon grated ginger (*see cook's note)
2 garlic cloves, grated or finely minced (I like to grate right into the dish)
1 teaspoon salt, divided
1/2 teaspoon freshly ground pepper
Small handful freshly chopped cilantro (optional for garnish)




In a large skillet over high heat, add half of the coconut oil and as soon as it begins to shimmer add the chicken. Season with half of the salt and the pepper.


Cook until the chicken becomes golden and is cooked through, then remove from the pan and set aside.


To the same pan add the remaining coconut oil and mushrooms. Let the mushrooms cook for about 60 seconds then add the celery and mini peppers. Stir and cook for about two minutes until the vegetables begin to soften slightly but are still crisp.


Add the dates, ginger and garlic, remaining salt, then add the coconut aminos. Stir the mixture until everything is combined.  Add the chicken back in, stir and cook for about two minutes until the dates start to disintegrate and become part of a sauce as they mix with the coconut aminos.


Garnish with chopped cilantro if using.


Serve over Turmeric Cilantro Rice, or even a bag of microwave rice works fine in a pinch.  This this is weeknight cooking at its best.






*Cook's Note - Keep ginger In the freezer.  Bring it home from the grocery and wash the exterior.  Without peeling, place in a plastic bag and keep in the freezer.  When you need some ginger, bring it out and grate or zest it.  It will come out like beautiful ginger snow with no fuss. 










Turmeric Cilantro Rice​



1 cup jasmine rice
2 cups + 2 tablespoons water
1 tablespoon olive oil
1 teaspoon turmeric
1/4 cup chopped cilantro
1 teaspoon course sea salt
1 tablespoon butter




Heat oil in a medium sized pot and add rice.  Saute for 1 minute then add water and salt.  Bring to a boil then reduce heat to low.  Cover and cook for 8 minutes.  All the liquid should be absorbed into the rice and it will be a beautiful golden color.  If there is still some liquid, let sit uncovered for a couple of minutes off the burner.  Stir in butter and cilantro.