Korean Chicken & Vegetable Stir-Fry

Name: Korean Chicken & Vegetable Stir-Fry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 1.5 pound chicken breast (boneless, skinless, thinly sliced against the grain); 1 tablespoon vegetable oil; 1 yellow onion (thinly sliced); 1 red bell pepper (thinly sliced); 1 cup mushrooms (sliced); 2 clove garlic (minced); 1 tablespoon fresh ginger (grated); 0.25 cup soy sauce (low-sodium); 2 tablespoon brown sugar; 1 tablespoon sesame oil; 1 teaspoon black pepper; 3 cup white rice (cooked); 0.5 cup kimchi

Tender chicken breast and a colorful array of fresh vegetables stir-fried in a sweet and savory Korean-inspired sauce, served over fluffy white rice with a side of kimchi.

Prep: 20 min
Cook: 20 min
Total: 40 min
Servings: 3
Cuisine: Korean
Difficulty: Medium
Cost: $5.46/serving

Dietary

Dairy-Free
Nut-Free
Egg-Free
High-Protein

Ingredients

1.5 pound chicken breast (boneless, skinless, thinly sliced against the grain)
1 tablespoon vegetable oil
1 yellow onion (thinly sliced)
1 red bell pepper (thinly sliced)
1 cup mushrooms (sliced)
2 clove garlic (minced)
1 tablespoon fresh ginger (grated)
0.25 cup soy sauce (low-sodium)
2 tablespoon brown sugar
1 tablespoon sesame oil
1 teaspoon black pepper
3 cup white rice (cooked)
0.5 cup kimchi

Instructions

Cook 1 cup uncooked white rice according to package directions, yielding about 3 cups cooked. Set aside to keep warm.
In a small bowl, whisk together 1/4 cup low-sodium soy sauce, 2 tablespoons brown sugar, 1 tablespoon sesame oil, and 1 teaspoon black pepper. Set aside.
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the 1 1/2 pounds chicken breast and stir-fry for 3-5 minutes, until cooked through and lightly browned. Remove chicken from the pan and set aside.
Add the 1 thinly sliced yellow onion, 1 thinly sliced red bell pepper, and 1 cup sliced mushrooms to the skillet. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
Add 2 minced garlic cloves and 1 tablespoon grated fresh ginger to the vegetables and stir-fry for 1 minute until fragrant.
Return the cooked chicken to the skillet with the vegetables. Pour the reserved sauce over everything and toss to coat, cooking for 1-2 minutes until the sauce has slightly thickened.
Serve the Korean Chicken & Vegetable Stir-Fry immediately over the cooked white rice, with 1/2 cup kimchi on the side.

Notes

Adjust the amount of brown sugar to your sweetness preference. A sprinkle of chopped green onions also makes a great garnish.

Nutrition (per serving)

Calories: 740
Protein: 65.5 g
Carbohydrates: 65 g
Fat: 23.5 g
Fiber: 6.8 g
Sodium: 1800 mg
Saturated Fat: 4.5 g
Sugar: 22 g
Cholesterol: 165 mg