Mild Five-Spice Chicken and Veggies

Tender strips of chicken breast flash-sautéed with fragrant ginger, sweet red bell peppers, and fresh bok choy.

• Prep: 12 min
• Cook: 10 min
• Total: 22 min
• Servings: 4
• Cuisine: Chinese
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber
• Low-Calorie
• Low-Carb
• Low-Fat
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Sodium
• Low-Sugar
• Paleo

Tags

• stir-fry
• sauté
• healthy
• quick
• fresh

Ingredients

• 1.25 pound chicken breast (boneless, skinless, sliced thin)
• 1 tablespoon avocado oil
• 4 head baby bok choy (quartered lengthwise)
• 1 red bell pepper (medium, sliced thin)
• 4 cup riced broccoli and cauliflower (frozen)
• 1 tablespoon fresh ginger (minced)
• 0.5 teaspoon Chinese five-spice powder
• 0.5 teaspoon kosher salt

Instructions

1. Season chicken strips with Chinese five-spice powder and half of the kosher salt (1/4 teaspoon).
2. Heat avocado oil in a large skillet or wok over medium-high heat. Add minced ginger and chicken strips, sautéing for 4 to 5 minutes until chicken is cooked through to 165°F.
3. Add the sliced bell pepper, quartered baby bok choy, and remaining 1/4 teaspoon kosher salt. Stir-fry for 3 minutes until bok choy greens are wilted and stems are tender-crisp.
4. Microwave the riced broccoli and cauliflower blend in a microwave-safe bowl on high for 4 minutes until steaming hot.
5. Spoon the steamed vegetable rice onto plates and ladle the ginger five-spice chicken and bok choy over the top.

Notes

Mild and aromatic without heavy sauces or added sugars.

Nutrition (per serving)

• Calories: 250
• Protein: 36 g
• Carbohydrates: 12 g
• Fat: 6 g
• Fiber: 8.5 g
• Sodium: 350 mg
• Saturated Fat: 0.9 g
• Sugar: 4 g
• Cholesterol: 65 mg