Ginger Chicken with Bok Choy and Jasmine Rice

Name: Ginger Chicken with Bok Choy and Jasmine Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1.5 pound chicken breast (boneless, skinless, sliced into thin strips); 1 cup jasmine rice (uncooked); 3 baby bok choys (quartered lengthwise and rinsed); 1 red bell pepper (large, sliced into thin strips); 3 clove garlic (minced); 1 tablespoon fresh ginger (grated); 0.25 cup gluten-free tamari; 1 tablespoon honey; 1 tablespoon toasted sesame oil; 1 tablespoon avocado oil; 3 green onions (thinly sliced)

Tender chicken breast slices stir-fried with baby bok choy and sweet bell peppers in a savory ginger-tamari sauce over jasmine rice.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Cuisine: Chinese
Difficulty: Easy
Cost: $3.67/serving

Dietary

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

Ingredients

1.5 pound chicken breast (boneless, skinless, sliced into thin strips)
1 cup jasmine rice (uncooked)
3 baby bok choys (quartered lengthwise and rinsed)
1 red bell pepper (large, sliced into thin strips)
3 clove garlic (minced)
1 tablespoon fresh ginger (grated)
0.25 cup gluten-free tamari
1 tablespoon honey
1 tablespoon toasted sesame oil
1 tablespoon avocado oil
3 green onions (thinly sliced)

Instructions

Combine the jasmine rice and 2 cups of water in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover tightly with a lid, and simmer for 15 minutes until liquid is absorbed and rice is tender.
In a small bowl, whisk together the gluten-free tamari, honey, minced garlic, grated ginger, and toasted sesame oil until blended.
Heat the avocado oil in a large nonstick skillet or wok over medium-high heat for 1 minute until shimmering.
Add the sliced chicken breast to the hot skillet and stir-fry for 5 to 6 minutes, until the chicken is lightly browned and reaches an internal temperature of 165°F.
Add the sliced red bell pepper and quartered baby bok choy to the skillet. Cook for 3 minutes, tossing constantly until vegetables are crisp-tender.
Pour the prepared sauce over the chicken and vegetables in the pan. Toss continuously for 1 to 2 minutes until everything is evenly coated and the sauce is hot and bubbling.
Fluff the cooked jasmine rice with a fork and divide among 4 bowls. Top evenly with the stir-fried chicken, vegetables, and pan sauce, then scatter the green onions over top.

Notes

Rinse the baby bok choy thoroughly under cold water before cooking to remove any grit between leaves.

Nutrition (per serving)

Calories: 473
Protein: 43.7 g
Carbohydrates: 47.8 g
Fat: 11.5 g
Fiber: 1.5 g
Sodium: 1073 mg
Saturated Fat: 1.8 g
Sugar: 6 g
Cholesterol: 120 mg