Ginger-Kissed Chicken and Vegetable Stir-Fry

A quick and flavorful dairy-free stir-fry featuring tender chicken breast, crisp bell peppers, and fresh broccoli florets, coated in a zesty ginger-lemon sauce and served alongside fluffy basmati rice.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 2
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $4.25/serving

Dietary

• Dairy-Free
• Soy-Free
• Nut-Free
• Gluten-Free
• High-Protein
• Low-Sugar

Tags

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

Ingredients

• 1 pound chicken breast (boneless, skinless)
• 1 tablespoon olive oil
• 0.5 yellow onion (medium, thinly sliced)
• 3 clove garlic clove (minced)
• 1 tablespoon fresh ginger (grated)
• 1 yellow bell pepper (medium, thinly sliced)
• 1.5 cup frozen broccoli florets
• 0.25 cup vegetable broth
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.75 cup white basmati rice (uncooked)
• 1.5 cup water

Instructions

1. Cut the chicken breast into bite-sized pieces. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry for 3-5 minutes until no longer pink. Remove chicken and set aside.
3. Add the thinly sliced yellow onion and yellow bell pepper to the skillet and stir-fry for 3-4 minutes until slightly tender-crisp. Add the minced garlic and grated fresh ginger and cook for 1 minute more until fragrant.
4. Stir in the frozen broccoli florets and cook for 3 minutes, stirring occasionally. Add the 1/4 cup vegetable broth and lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
5. Return the cooked chicken to the skillet. Stir everything together and cook for 1-2 minutes until heated through. Taste and adjust seasoning with remaining salt and black pepper as needed.
6. While the stir-fry cooks, prepare the 3/4 cup white basmati rice according to package directions, typically by combining with 1 1/2 cups water and a pinch of salt, bringing to a boil, then reducing heat, covering, and simmering for 15-20 minutes until water is absorbed.
7. Serve the Ginger-Kissed Chicken and Vegetable Stir-Fry hot over basmati rice.

Notes

This stir-fry keeps well for lunch the next day. Ensure it cools completely before storing in an airtight container.

Nutrition (per serving)

• Calories: 826
• Protein: 61 g
• Carbohydrates: 69.5 g
• Fat: 13 g
• Fiber: 4.5 g
• Sodium: 300 mg
• Saturated Fat: 2.5 g
• Sugar: 5 g
• Cholesterol: 90 mg