Chinese Spicy Garlic Chicken and Pepper Stir-Fry

Tender lean chicken breast stir-fried with crisp red bell peppers and scallions in a glossy, savory chili-garlic pan sauce over fluffy jasmine rice.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $6.50/serving

Dietary

• High-Protein
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Fat
• Low-Saturated-Fat
• Low-Sugar

Tags

• stir-fry
• sauté
• quick
• spicy
• savory
• healthy

Ingredients

• 0.5 cup jasmine rice (uncooked)
• 1 cup water
• 1 pound chicken breast (boneless, skinless, cut into bite-sized pieces)
• 1 red bell pepper (medium, cut into 1-inch pieces)
• 1 zucchini (medium, sliced into half-moons)
• 4 scallions (chopped, white and green parts separated)
• 4 clove garlic (minced)
• 1 tablespoon fresh ginger (minced)
• 0.5 cup chicken broth (low-sodium)
• 2 tablespoon soy sauce (low-sodium)
• 1.5 tablespoon chili garlic sauce
• 1 teaspoon cornstarch
• 1 teaspoon sesame oil (toasted)

Instructions

1. Combine 1/2 cup jasmine rice and 1 cup water in a small saucepan. Bring to a boil over high heat, cover with a tight-fitting lid, reduce heat to low, and simmer for 12 minutes. Remove from heat and let rest covered for 5 minutes.
2. In a measuring cup or small bowl, whisk together 1/2 cup chicken broth, 2 tablespoons soy sauce, 1 1/2 tablespoons chili garlic sauce, and 1 teaspoon cornstarch until completely dissolved to make the sauce.
3. Heat 1 teaspoon sesame oil in a large nonstick skillet or wok over medium-high heat. Add the chicken breast pieces in a single layer and cook undisturbed for 3 minutes, then stir-fry for 2 to 3 minutes until browned and cooked through. Transfer chicken to a plate.
4. In the same hot skillet, add the red bell pepper, zucchini, and white parts of the scallions. Stir-fry for 3 minutes until crisp-tender.
5. Add 4 cloves minced garlic and 1 tablespoon minced fresh ginger to the vegetables and sauté for 30 seconds until fragrant.
6. Return the cooked chicken to the skillet. Give the prepared sauce a quick whisk and pour it into the pan. Bring to a rapid simmer, stirring constantly, until the sauce thickens and glazes the chicken and vegetables, about 1 to 2 minutes.
7. Fluff the warm jasmine rice with a fork and divide between 2 bowls. Top with the saucy chicken and vegetable stir-fry, then garnish with the sliced scallion greens.

Notes

Packs well for work or school lunches; store chicken and rice together in an airtight container for up to 4 days.

Nutrition (per serving)

• Calories: 533
• Protein: 58.7 g
• Carbohydrates: 54.6 g
• Fat: 8.3 g
• Fiber: 4 g
• Sodium: 1520 mg
• Saturated Fat: 1.3 g
• Sugar: 7.3 g
• Cholesterol: 160 mg