Ginger Chicken Stir-fry

Name: Ginger Chicken Stir-fry
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1 servings
Cuisine: Burmese
Ingredients: 0.75 cup basmati rice (quick-cooking); 0.25 pound chicken breast (boneless, skinless, thinly sliced against the grain); 1 tablespoon soy sauce (divided); 1 teaspoon cornstarch; 1 tablespoon vegetable oil; 4 ounce green beans (trimmed and halved); 1 fresh ginger (julienned); 2 clove garlic (minced); 0.5 teaspoon red pepper flakes; 0.5 teaspoon sugar; 0.5 tablespoon rice vinegar

A fiery and fresh ginger chicken stir-fry tossed with crisp green beans, served over a bed of fragrant basmati rice.

Prep: 10 min
Cook: 12 min
Total: 22 min
Servings: 1
Cuisine: Burmese
Difficulty: Easy
Cost: $3.47/serving

Dietary

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

Ingredients

0.75 cup basmati rice (quick-cooking)
0.25 pound chicken breast (boneless, skinless, thinly sliced against the grain)
1 tablespoon soy sauce (divided)
1 teaspoon cornstarch
1 tablespoon vegetable oil
4 ounce green beans (trimmed and halved)
1 fresh ginger (julienned)
2 clove garlic (minced)
0.5 teaspoon red pepper flakes
0.5 teaspoon sugar
0.5 tablespoon rice vinegar

Instructions

Start cooking the quick-cooking basmati rice according to package directions. It will finish around the same time as the stir-fry.
In a small bowl, combine the thinly sliced chicken breast with 1/2 tablespoon soy sauce and the cornstarch. Mix well and set aside.
Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry for 3-4 minutes until lightly browned and mostly cooked through. Remove chicken from the skillet and set aside.
Add the trimmed green beans to the same skillet. Stir-fry for 3-4 minutes until tender-crisp.
Add the julienned fresh ginger, minced garlic, and red pepper flakes to the skillet. Stir-fry for 1 minute until fragrant.
Return the chicken to the skillet. Add the remaining 1/2 tablespoon soy sauce, sugar, and rice vinegar. Toss everything together for 1-2 minutes until coated and heated through.
Serve the Ginger Chicken Stir-fry immediately with the cooked basmati rice.

Notes

Adjust the amount of red pepper flakes to control the spice level to your preference.

Nutrition (per serving)

Calories: 827
Protein: 40.5 g
Carbohydrates: 126.4 g
Fat: 16.8 g
Fiber: 1.4 g
Sodium: 1474 mg
Saturated Fat: 2.5 g
Sugar: 7.5 g
Cholesterol: 80 mg