Ginger Chicken Stir-Fry
Tender chicken and vibrant vegetables wok-tossed in a rich, savory ginger-soy sauce, served over fluffy brown rice for a fresh and satisfying meal.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 4
- Cuisine: Vietnamese
- Difficulty: Easy
- Cost: $3.44/serving
Dietary
- Dairy-Free
- Egg-Free
- High-Protein
- High-Fiber
Tags
- quick
- savory
- spicy
- stir-fry
- healthy
- budget-friendly
Ingredients
- 1 pound chicken breast (thinly sliced)
- 1 tablespoon olive oil
- 1 yellow onion (sliced)
- 1 red bell pepper (thinly sliced)
- 2 cup frozen stir-fry vegetable mix
- 1 cup shelled edamame
- 2 clove garlic (minced)
- 2 tablespoon fresh ginger (grated)
- 0.25 cup low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 0.5 teaspoon red pepper flakes (adjust to taste)
- 2 cup brown rice (cooked, for serving)
Instructions
- In a small bowl, whisk together the low-sodium soy sauce, sesame oil, rice vinegar, cornstarch, and red pepper flakes to create the stir-fry sauce. Set aside.
- Heat olive oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken breast and stir-fry for 3-5 minutes until cooked through. Remove chicken from the skillet and set aside.
- Add the sliced yellow onion, red bell pepper, frozen stir-fry vegetable mix, and shelled edamame to the same skillet. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
- Stir in the minced garlic and grated fresh ginger and cook for 1 minute until fragrant.
- Return the cooked chicken to the skillet. Give the prepared sauce a quick whisk, then pour it over the chicken and vegetables. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats all ingredients.
- Serve the Fragrant Ginger Chicken Stir-Fry immediately over cooked brown rice.
Nutrition (per serving)
- Calories: 485
- Protein: 39.8 g
- Carbohydrates: 49.3 g
- Fat: 15.1 g
- Fiber: 9.2 g
- Sodium: 850 mg
- Saturated Fat: 2.5 g
- Sugar: 5.8 g
- Cholesterol: 78 mg