Ginger-Garlic Chicken Thigh Stir-Fry

Tender chicken thighs stir-fried with fresh ginger and garlic, alongside crisp broccoli florets for a speedy and flavorful Chinese-inspired meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $3.26/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Keto
• Low-Carb
• Low-Sugar
• High-Protein
• Paleo

Tags

• stir-fry
• quick
• healthy
• savory
• fresh

Ingredients

• 12 ounce chicken thighs (boneless, skinless, cut into 1-inch pieces)
• 1 tablespoon olive oil
• 1 tablespoon fresh ginger (minced)
• 2 clove garlic (minced)
• 4 cup broccoli florets
• 1 teaspoon white vinegar
• 0.25 teaspoon black pepper
• 1 pinch salt

Instructions

1. Pat chicken thighs dry. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat until shimmering.
2. Add the chicken pieces to the hot skillet and cook for 5-7 minutes, stirring frequently, until browned and cooked through. Remove the chicken from the skillet and set aside.
3. To the same skillet, add the minced fresh ginger and garlic. Sauté for 30 seconds until fragrant.
4. Add the broccoli florets to the skillet and stir-fry for 5-7 minutes, until tender-crisp. You can add a splash of water (about 1-2 tablespoons) and cover briefly to help steam the broccoli, if desired.
5. Return the cooked chicken to the skillet with the broccoli. Stir in 1 teaspoon of white vinegar, 1/4 teaspoon of black pepper, and 1 pinch of salt. Toss everything together for 1-2 minutes to heat through.
6. Serve immediately.

Notes

Ensure chicken thighs are cut into uniform pieces for even cooking. For added flavor, you can finish with a sprinkle of fresh sesame seeds (ensure low-sodium tolerance if you add them).

Nutrition (per serving)

• Calories: 320
• Protein: 39 g
• Carbohydrates: 12.7 g
• Fat: 16.1 g
• Fiber: 8.2 g
• Sodium: 272 mg
• Saturated Fat: 3.3 g
• Sugar: 2.7 g
• Cholesterol: 144 mg