Pan-Seared Ginger Chicken

Name: Pan-Seared Ginger Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5 servings
Cuisine: Chinese
Ingredients: 1.5 pound chicken breast (boneless, skinless, sliced into thin cutlets); 2 tablespoon garlic-infused olive oil; 2 tablespoon fresh ginger (finely grated); 3 tablespoon gluten-free tamari; 1 tablespoon toasted sesame oil; 1 pound baby bok choy (halved lengthwise); 16 ounce frozen riced cauliflower; 0.5 cup green onions (green parts only, chopped); 0.5 teaspoon salt

Tender chicken cutlets seared with fresh ginger and scallion greens, served alongside steamed baby bok choy and seasoned cauliflower rice.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 5
Cuisine: Chinese
Difficulty: Easy
Cost: $4.94/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Low-FODMAP
Low-Sugar
Low-Carb
High-Protein
Halal
Kosher
Low-Fat
Low-Saturated-Fat
Low-Calorie

Ingredients

1.5 pound chicken breast (boneless, skinless, sliced into thin cutlets)
2 tablespoon garlic-infused olive oil
2 tablespoon fresh ginger (finely grated)
3 tablespoon gluten-free tamari
1 tablespoon toasted sesame oil
1 pound baby bok choy (halved lengthwise)
16 ounce frozen riced cauliflower
0.5 cup green onions (green parts only, chopped)
0.5 teaspoon salt

Instructions

Season the chicken cutlets evenly with 1/4 teaspoon of the salt.
Heat 1 tablespoon of the garlic-infused olive oil in a large nonstick skillet over medium-high heat. Add the chicken cutlets and sear for 3 to 4 minutes per side until golden brown and cooked through to an internal temperature of 165 degrees Fahrenheit. Transfer chicken to a warm plate.
In the same skillet, add the remaining 1 tablespoon of garlic-infused olive oil, the fresh ginger, and the halved baby bok choy. Cook cut-side down for 2 minutes, then add 2 tablespoons of water, cover, and steam for 2 minutes until tender-crisp. Remove bok choy from the skillet.
Add the frozen riced cauliflower, gluten-free tamari, toasted sesame oil, and remaining 1/4 teaspoon salt to the skillet. Sauté over medium-high heat for 4 minutes until hot and excess moisture has evaporated.
Divide the seasoned cauliflower rice and baby bok choy among plates, top with the ginger chicken cutlets, and garnish with chopped green onion tops.

Notes

Ensure you only use the dark green tops of the green onions to keep the dish strictly Low-FODMAP.

Nutrition (per serving)

Calories: 270
Protein: 34.7 g
Carbohydrates: 8.4 g
Fat: 11.5 g
Fiber: 3.5 g
Sodium: 955 mg
Saturated Fat: 1.8 g
Sugar: 2.4 g
Cholesterol: 96 mg