Ginger-Garlic Chicken Stir-Fry

Name: Ginger-Garlic Chicken Stir-Fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 12 ounce chicken breast (boneless, skinless, thinly sliced); 1 cup green cabbage (shredded); 0.5 yellow onion (thinly sliced); 0.5 cup black beans (no salt added, rinsed and drained); 2 cup baby spinach (raw); 1 tablespoon fresh ginger (grated); 2 clove garlic (minced); 1 tablespoon olive oil; 1 tablespoon coconut aminos; 1 tablespoon rice vinegar; 0.25 teaspoon salt; 0.25 teaspoon black pepper

Tender chicken breast and crisp cabbage stir-fried in a savory ginger-garlic sauce, served with fiber-rich black beans and fresh spinach for a quick and satisfying Korean-inspired meal.

Prep: 20 min
Cook: 15 min
Total: 35 min
Servings: 2
Cuisine: Korean
Difficulty: Easy
Cost: $2.61/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Low-Fat
Low-Sugar
High-Protein

Ingredients

12 ounce chicken breast (boneless, skinless, thinly sliced)
1 cup green cabbage (shredded)
0.5 yellow onion (thinly sliced)
0.5 cup black beans (no salt added, rinsed and drained)
2 cup baby spinach (raw)
1 tablespoon fresh ginger (grated)
2 clove garlic (minced)
1 tablespoon olive oil
1 tablespoon coconut aminos
1 tablespoon rice vinegar
0.25 teaspoon salt
0.25 teaspoon black pepper

Instructions

Pat the chicken breast slices dry with paper towels. Season with 1/8 teaspoon of salt and 1/8 teaspoon of black pepper.
In a small bowl, whisk together the coconut aminos and rice vinegar.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken and stir-fry for 3-5 minutes until browned and almost cooked through. Remove chicken from the skillet and set aside.
Add the thinly sliced yellow onion and shredded green cabbage to the same skillet. Sauté for 3-4 minutes until softened.
Stir in the grated fresh ginger and minced garlic, and cook for 1 minute until fragrant.
Return the chicken to the skillet. Pour in the coconut aminos and rice vinegar mixture. Add the rinsed black beans and baby spinach. Cook for another 2-3 minutes, stirring constantly, until the spinach is wilted and the chicken is fully cooked through.
Season with remaining 1/8 teaspoon salt and 1/8 teaspoon black pepper. Serve immediately.

Notes

Leftovers can be stored in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave.

Nutrition (per serving)

Calories: 395
Protein: 43.7 g
Carbohydrates: 28.8 g
Fat: 11.8 g
Fiber: 5.6 g
Sodium: 990 mg
Saturated Fat: 1.8 g
Sugar: 9.4 g
Cholesterol: 120 mg