Ginger-Garlic Chicken Stir-Fry

Name: Ginger-Garlic Chicken Stir-Fry
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, cut into 1-inch strips); 1 tablespoon canola oil; 2 clove garlic (minced); 1 tablespoon fresh ginger (grated or minced); 1 red bell pepper (sliced thin); 1 yellow bell pepper (sliced thin); 1 cup snap peas (trimmed); 0.5 cup chicken broth (low sodium); 1 tablespoon coconut aminos; 1 teaspoon cornstarch; 0.5 teaspoon salt; 0.25 teaspoon black pepper (freshly ground); 1.5 cup white rice; 2 cup broccoli florets

Quick and vibrant stir-fried chicken and colorful vegetables, infused with fresh ginger and garlic, served with fluffy white rice and roasted broccoli for a light and refreshing soy-free meal.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Cuisine: Chinese
Difficulty: Easy
Cost: $3.43/serving

Dietary

Soy-Free
High-Protein
Low-Sugar

Ingredients

1.5 pound chicken breast (boneless, skinless, cut into 1-inch strips)
1 tablespoon canola oil
2 clove garlic (minced)
1 tablespoon fresh ginger (grated or minced)
1 red bell pepper (sliced thin)
1 yellow bell pepper (sliced thin)
1 cup snap peas (trimmed)
0.5 cup chicken broth (low sodium)
1 tablespoon coconut aminos
1 teaspoon cornstarch
0.5 teaspoon salt
0.25 teaspoon black pepper (freshly ground)
1.5 cup white rice
2 cup broccoli florets

Instructions

In a small bowl, whisk together chicken broth, coconut aminos, and cornstarch. Set aside. Season chicken strips with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Heat 1 tablespoon canola oil in a large skillet or wok over medium-high heat. Add chicken strips and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove chicken from skillet and set aside.
While chicken cooks, begin cooking white rice according to package directions, or in a rice cooker. Also, preheat oven to 400 degrees Fahrenheit (200 degrees Celsius) and roast broccoli florets with a drizzle of olive oil, salt, and pepper for 10-15 minutes, until tender-crisp.
Add minced garlic and grated fresh ginger to the hot skillet. Stir-fry for 30 seconds until fragrant. Add sliced red bell pepper, yellow bell pepper, and snap peas. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
Return cooked chicken to the skillet. Whisk the reserved sauce mixture again and pour over the chicken and vegetables. Cook, stirring, for 1-2 minutes until the sauce thickens and coats everything.
Serve the Ginger-Garlic Chicken Stir-Fry immediately over cooked white rice, with the roasted broccoli on the side.

Notes

To ensure soy-free, always double check labels on chicken broth and ensure your coconut aminos are 100% soy-free.

Nutrition (per serving)

Calories: 526
Protein: 45 g
Carbohydrates: 66.5 g
Fat: 7.9 g
Fiber: 5.5 g
Sodium: 616 mg
Saturated Fat: 1.2 g
Sugar: 4.9 g
Cholesterol: 120 mg