Korean Inspired Chicken Stir-Fry

Name: Korean Inspired Chicken Stir-Fry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 1 pound chicken thigh (boneless, skinless, thinly sliced); 1 tablespoon sesame oil; 1 tablespoon olive oil; 1 yellow onion (medium, sliced); 1 red bell pepper (thinly sliced); 1 cup broccoli florets; 3 clove garlic (minced); 1 teaspoon fresh ginger (grated); 0.5 cup low-sodium soy sauce; 2 tablespoon brown sugar; 1 tablespoon cornstarch; 0.25 cup water; 2 cup brown rice (cooked)

Quick and flavorful chicken and vegetable stir-fry with a sweet and savory sesame-soy sauce, served over wholesome brown rice.

Prep: 20 min
Cook: 20 min
Total: 40 min
Servings: 4
Cuisine: East Asian
Difficulty: Medium
Cost: $2.60/serving

Dietary

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

Ingredients

1 pound chicken thigh (boneless, skinless, thinly sliced)
1 tablespoon sesame oil
1 tablespoon olive oil
1 yellow onion (medium, sliced)
1 red bell pepper (thinly sliced)
1 cup broccoli florets
3 clove garlic (minced)
1 teaspoon fresh ginger (grated)
0.5 cup low-sodium soy sauce
2 tablespoon brown sugar
1 tablespoon cornstarch
0.25 cup water
2 cup brown rice (cooked)

Instructions

Cook 2 cups of brown rice according to package directions or in a rice cooker. Keep warm.
In a small bowl, whisk together 1/2 cup of low-sodium soy sauce, 2 tablespoons of brown sugar, 1 tablespoon of cornstarch, 1/4 cup of water, and 1 teaspoon of grated fresh ginger. Set aside.
Heat 1 tablespoon of sesame oil and 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken and cook for 5-7 minutes until browned and cooked through. Remove chicken from the skillet and set aside.
Add the sliced yellow onion, sliced red bell pepper, and broccoli florets to the skillet. Stir-fry for 5-7 minutes until vegetables are tender-crisp. Add the minced garlic and stir-fry for 1 minute more until fragrant.
Return the cooked chicken to the skillet. Give the prepared sauce a quick whisk, then pour it over the chicken and vegetables. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats everything. Serve immediately over the cooked brown rice.

Notes

Adjust brown sugar and soy sauce to taste, depending on your preference for sweet and salty. For extra crunch, top with sesame seeds before serving.

Nutrition (per serving)

Calories: 520
Protein: 42.5 g
Carbohydrates: 55 g
Fat: 15 g
Fiber: 6.8 g
Sodium: 1250 mg
Saturated Fat: 3 g
Sugar: 12 g
Cholesterol: 110 mg