Ginger Chicken Stir-Fry Bowls

Quick and flavorful ginger chicken stir-fry featuring tender chicken and crisp vegetables in a savory sauce, served over jasmine rice for a satisfying and easy bowl meal.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 6
• Cuisine: East Asian
• Difficulty: Easy
• Cost: $1.91/serving

Dietary

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

Tags

• quick
• stir-fry
• savory
• healthy
• comfort food
• budget-friendly

Ingredients

• 1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 2 tablespoon olive oil
• 4 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 2 cup frozen stir-fry vegetable blend
• 0.25 cup low-sodium soy sauce
• 2 tablespoon honey
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• 0.5 teaspoon red pepper flakes
• 3 package jasmine rice (8.8 oz each)
• 2 green onions (thinly sliced)

Instructions

1. In a small bowl, whisk together the low-sodium soy sauce, honey, rice vinegar, cornstarch, and sesame oil. Set aside.
2. Cook the 3 packages of microwave jasmine rice according to package directions. This can be done in parallel with the stir-fry.
3. Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat. Add the chicken breast pieces and cook for 5-7 minutes, stirring occasionally, until lightly browned and cooked through. Remove chicken from the skillet and set aside.
4. Add the minced garlic and grated fresh ginger to the same skillet. Sauté for 30 seconds until fragrant.
5. Add the frozen stir-fry vegetable blend to the skillet. Cook for 4-6 minutes, stirring frequently, until vegetables are tender-crisp.
6. Return the cooked chicken breast to the skillet with the vegetables. Stir well to combine.
7. Give the reserved sauce mixture another quick whisk, then pour it over the chicken and vegetables in the skillet. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats everything.
8. If desired, stir in 1/2 teaspoon of red pepper flakes for a touch of heat.
9. Divide the cooked jasmine rice among six bowls. Top with the ginger chicken stir-fry. Garnish with thinly sliced green onions, if using, and serve immediately.

Notes

This stir-fry can be made with chicken thighs for a richer flavor. For added crunch, consider sprinkling with a few sesame seeds before serving.

Nutrition (per serving)

• Calories: 386
• Protein: 30.3 g
• Carbohydrates: 47.7 g
• Fat: 8.4 g
• Fiber: 1 g
• Sodium: 480 mg
• Saturated Fat: 1.3 g
• Sugar: 6.6 g
• Cholesterol: 80 mg