Korean-Inspired Garlic-Ginger Chicken Bowls

Tender chicken breast strips quickly stir-fried with colorful bell peppers and carrots in a savory garlic-ginger sauce, served over fluffy white rice. A vibrant and satisfying meal for any night of the week.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 1
• Cuisine: Korean
• Difficulty: Easy
• Cost: $3.42/serving

Dietary

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

Tags

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

Ingredients

• 0.5 cup white rice
• 6 ounce chicken breast (boneless, skinless, thinly sliced)
• 1 tablespoon olive oil
• 0.5 red bell pepper (thinly sliced)
• 0.5 carrot (julienned)
• 1 tablespoon soy sauce
• 1 teaspoon honey
• 0.5 teaspoon sesame oil
• 1 clove garlic (minced)
• 0.5 teaspoon fresh ginger (grated)
• 0.5 teaspoon rice vinegar
• 1 green onion (sliced for garnish)
• 0.25 teaspoon sesame seeds (for garnish)

Instructions

1. Cook the white rice according to package directions. While rice cooks, prepare other ingredients.
2. In a small bowl, whisk together the soy sauce, honey, sesame oil, minced garlic, grated fresh ginger, and rice vinegar to make the sauce.
3. Heat the olive oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken breast and stir-fry for 3-4 minutes until lightly browned and cooked through. Remove chicken from the skillet and set aside.
4. Add the thinly sliced red bell pepper and julienned carrot to the same skillet. Stir-fry for 3-5 minutes until vegetables are tender-crisp.
5. Return the cooked chicken breast to the skillet with the vegetables. Pour the prepared sauce over the chicken and vegetables. Toss to coat evenly and cook for 1-2 minutes until the sauce has slightly thickened.
6. Serve the chicken and vegetable mixture over the cooked white rice. Garnish with sliced green onion and sesame seeds, if desired.

Nutrition (per serving)

• Calories: 733
• Protein: 47.1 g
• Carbohydrates: 89.5 g
• Fat: 20.8 g
• Fiber: 4.9 g
• Sodium: 1096 mg
• Saturated Fat: 3.1 g
• Sugar: 11.8 g
• Cholesterol: 120 mg